Ingredients

The following ingredients have 4 Servings
  • 1 cup peeled and finely chopped sweet potato
  • 1 cup chopped yellow onion
  • 1 cup chopped red sweet pepper
  • 2 tablespoons dried basil, crushed
  • 2 teaspoons ground turmeric
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1 pound extra-firm tofu, crumbled
  • ¼ cup nutritional yeast
  • Sea salt and freshly ground black pepper
  • Salsa
  • 4 9- to 10- inch whole grain flour tortillas

Instruction

  • Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  • Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.
  • Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.
  • Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.