Quinoa Veggies and Tofu Burrito

Lunch today was pretty delicious and very filling.  We had a super healthy burrito stuffed with quinoa, veggies, tofu, and avocado packed with protein, and all kinds of vitamins and minerals.

It was pretty much a shorter version of my Tofu, Mushroom, Beans and Spanish-rice-style Quinoa Burrito recipe.  I cut some corners, because I just didn’t want to spend too much time on cooking today,  but it still turned out really good.

Ingredients:

• Cooked quinoa
• Spinach wrap/tortilla (I used my favorite, which are Maria and Ricardo’s Tortillas)
• 1 package of cubed firm tofu (drained)
• 1 package of sliced organic mushrooms (8 oz.)
• 1 green bell pepper sliced
• 1 red onion sliced (medium to large)
• 1/4 cup of cilantro (chopped)
• 4 cloves of garlic (minced)
• 1 tablespoon of oil (I use grape seed, olive, or coconut oil)
• 1 tablespoon of oregano
• 1.5 tablespoons of vegan bouillon (Better Than Bouillon, No Chicken Base, Vegetarian)
• Juice of 1 lime
• 1.5 teaspoons of ground cumin
• 2/3 teaspoon of chili powder
• sea salt and pepper to taste
• Sliced avocados (2-3 avocados)

Directions:

1. Heat oil and then add minced garlic.
2. After about a minute, add the tofu.
3. Cook the garlic tofu for 5 minutes, then add sliced onions.
4. Cook for another 5 minutes and then add vegan bouillon, chili powder, oregano, cumin,  sliced mushrooms, and sliced bell pepper.
5. Cook for another 5 minutes, then add lime juice, salt and pepper to taste.
6. Heat tortilla.
7. Spoon quinoa into the tortilla.
8. Add sautéed veggies/tofu into the tortilla.
9. Top it off with some slices of avocado and then roll into a burrito.
10. Serve with salsa, hot sauce, or both.
11. Enjoy!