Roasted Vegetable and Tofu Burritos

Preparation: 20 minutes

Cooking time: 30 – 40 minutes

Serves: 8 – 10 burritos

Ingredients:

1 pound (1 tub) firm tofu

¾ teaspoon turmeric (optional)
1 medium onion, diced
4-5 garlic cloves, minced or crushed

8 oz carrots, diced
2 extra large potatoes, diced
1 green pepper, diced
1 red pepper, diced
2 medium zucchini, diced
8 oz mushrooms, coarsely chopped
4 celery stalks, diced
1 15oz can pinto beans, rinsed and drained (you can use any type of bean you like)

1½ teaspoons dried oregano

½ cup cilantro

Olive oil

Salt and pepper
1 package large flour tortillas

Guacamole (optional)

Hot sauce (optional)

Directions:

- Preheat oven to 400°F

- Drain tofu and press out excess water.

- Crumble tofu. Add turmeric, if using, and stir well.

- Chop all the vegetables approximately the same size so that they will cook evenly.
- Place tofu and vegetables on a large cookie sheet , making sure they're spread evenly and not too thickly.

- Mix about ½ cup olive oil, oregano, salt and pepper around with the vegetables to coat evenly. - Roast in the oven, uncovered, until mixture is lightly charred, about 30 – 40 minutes.

- When mixture is done, mix with the beans of your choice, & spoon the filling onto warmed tortillas.

- Season the burritos with whatever you like, roll and serve.

(Recipe by Dayna Panella)