I love how simple this recipe is. Just blend the marinade, chop veggies, mix, dump and bake.
½ head of cauliflower
1 block of extra firm tofu (drained and pressed)
5-6 medium yellow potatoes
6 whole wheat tortillas
1 cup of diced tomatoes (from a can)
1 can of mild green chilies
¼ cup of chopped fresh cilantro, plus extra for serving
1-2 tablespoons of hot sauce
1 ½ teaspoons of ground cumin
½ teaspoon of chipotle powder
2 cloves of garlic
½ teaspoon of salt
½ teaspoon of black pepper
Add marinade ingredients to a blender or food processor and blend until smooth. Cut cauliflower into 1 inch pieces. Cut tofu into ½” pieces. Wash and cut potatoes into ½“ inch pieces. Preheat the oven to 400 degrees. Add potatoes and cauliflower to a large bowl. Pour ¾ of marinade on veggies and mix until evenly coated. Add tofu to the bowl and remaining marinade. Carefully mix, making sure not to tear tofu. Dump onto a baking sheet. Cook for 20 minutes. Toss and cook for an additional 20 minutes. Once done cooking, wrap into burrito and serve.