1 package extra-firm hemp or black bean tofu, rinsed and pressed
1 tsp avocado oil
3 garlic cloves
2 cups diced sweet onion (about 1 medium)
1 cup diced potato (~115 grams or half a medium potato)
1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
1/4 cup nutritional yeast
3-4 tbsp minced fresh basil
2 tbsp minced fresh parsley
1-1.5 tbsp fresh lemon juice
3/4 tsp kosher salt (or to taste) + black pepper
For tortilla wrap: use Ezekiel tortilla or Boston lettuce
For garnish: salsa, vegan cheese, green onion
Heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
Dice tofu on chopping board. You want the tofu very small. Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.
Add 3/4 cup of the mixture on a Ezekiel tortilla wrap or lettuce, spoon on salsa, and top with vegan cheese and chopped green onion if desired.