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This is a very simple vegan burrito that has a very good fajita flavor.
Ingredients
- 2 tablespoons vegan margarine (such as Earth Balance®)
- ½ yellow squash, thinly sliced
- ½ green bell pepper, diced
- ½ yellow onion, diced
- ½ cup diced jalapeno peppers
- 1 (12 ounce) package cubed tofu
- 3 tablespoons soy sauce
- 1 tablespoon garlic powder
- 5 flour tortillas
- 2 tablespoons vegan sour cream
Directions
Step 1
Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
Step 2
Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
Step 3
Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 357 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat4g | 18% |
| Sodium1082mg | 47% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber4g | 13% |
| Total Sugars3g | |
| Protein13g | |
| Vitamin C16mg | 82% |
| Calcium340mg | 26% |
| Iron7mg | 36% |
| Potassium330mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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