Ingredients
Ingredients
Burrito
- 4 whole grain tortillas
- 8 oz mushrooms, diced
- ½ red onion chopped
- 3-4 cloves of chopped garlic
- 1 Tbsp fresh rosemary chopped
- 1 cup of cooked lentils
- ¼ tsp crushed red pepper flakes
- Tofu Cream Sauce
Tofu Cream Sauce
- 14 oz package silken tofu
- 2 Tbsp flax seed
- ⅓ cup water
- 1 lemon, juiced
- 1 tsp dijon
- ¼ tsp crushed red pepper flakes
- Salt and pepper, to taste
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. Combine ingredients for tofu cream sauce in blender and blend until smooth. Set aside.
- 3. In a pan over medium heat, sauté the onion for about 3-5 minutes. Then add the garlic, rosemary, mushrooms and stir. Let cook without stirring until mushrooms begin to brown. Once browning begins, stir and shut off the heat. Add lentils and 1/2 of the tofu cream sauce to the pan.
- 4. Lay out the 4 tortillas. Divide the mushroom mixture evenly over the tortillas. Fold in the sides and roll like a burrito.
- 5. Bake for 30 minutes.
- 6. Remove from oven and dollop the remaining tofu cream sauce over the four burritos.
Cooking Tips
Cooking Tips
- 1. Serve with fresh rosemary and sliced tomatoes.
- 2. Substitute ⅓ Tbsp dried rosemary if you don’t have any fresh.
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