Tofu Burritos 3 tablespoons vegetable oil 3 garlic cloves, minced or pressed 1 fresh chile, minced, or ¼-½ teaspoon cayenne 2 medium onions, finely chopped (about 2 cups) 1 red or green bell pepper, diced 2 teaspoons paprika 1 tablespoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano ½ cup fresh or frozen cut corn 2 cakes firm tofu (about 1½ pounds), crumbled or mashed ¼ cup tomato paste 2 tablespoons soy sauce ¼ cup chopped green olives (optional) salt and ground black pepper to taste   6 wheat tortillas (10-inch)   your favorite salsa Heat the oil in a large skillet and sauté the garlic, chile or cayenne, and onions for a minute or two. Stir in the bell peppers and continue to sauté on medium heat. When the onions begin to soften, add the paprika, cumin, coriander, oregano, corn, and crumbled tofu and continue to sauté. Preheat the oven to 350 degrees. When the vegetables are tender, mix in the toamto paste, soy sauce, and the olives if you wish. Add salt and pepper to taste. Lightly oil a baking pan or shallow casserole dish. Fill each tortilla with about ¼ cup of the tofu-vegetable illing and roll it up. Place the burritos n the oiled pan, cover tightly with aluminum foil, and bake for 20 minutes. Serve topped with salsa, if desired. Preparation Time: 30 minutes Total Time: 50 minutes Servings: 4 to 6 Per Burrito: 338 calories, 15.9 G Protein, 17.8 G Fat, 32.9 G Carohydrate, 578 MG sodium, 0 MG cholesterol. From Moosewood Restaurant Cooks at Home (page 273)   Go to Top of Page  Background by Fay Studios. Site design by ImPRESSions Unlimited.