Crispy Tofu Burritos | Umami

Ingredients

• 1 teaspoon oil
• 1 to 2 teaspoons chili powder,
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 teaspoons lime juice
• 1 tablespoon tomato paste
• 1/4 cup of water (or broth)
• 7 ounces of firm or extra firm tofu (pressed for 15 minutes, then cubed or sliced, as you like)
• 4 ounces of mushrooms (sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.)
• 1/2 cup sliced red onion
• 1 1/2 cup peeled and cubed potatoes (I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes)
• 1 teaspoon Italian herb blend
• 1 teaspoon garlic powder
• 1 teaspoon paprika or smoked paprika
• cooked rice (as needed)
• 1 tomato (chopped small)
• 1/4 cup of chopped onion
• 3 to 4 tablespoons of chopped cilantro
• vegan cheese (optional. I use some cheddar shreds.)
• 4 or 5 large tortillas (at least ten inches)
• 2 teaspoons of oil
• 3 to 4 teaspoons hot sauce