Classic Mexican Burrito Bwol

Preheat the oven to 350 °F.

Crumble the tofu with your hand, place in bowl, add the remaining ingredients, mix well and let marinate.

• 4.9 oz Tofu
• 1 ⁠½ Tbsp Soy sauce, light
• 1 tsp Agave syrup
• ½ tsp Oregano leaves, dried
• ½ tsp Hot paprika, ground
• ½ tsp Cumin, ground
• 1 tsp Canola oil

Dice the sweet potato, halve the onion, and slice them. Slice the bell pepper and place on a baking tray lined with parchment paper.

• 3.5 oz Sweet potatoes (w/o skin)
• ½ Onion, yellow (~ 1.4 oz)
• ½ Bell pepper, green (~ 2.4 oz)

Add the spices and oil to the baking tray, mix well, add the tofu and bake for 15-25 minutes.

• 1 tsp Canola oil
• ½ tsp Garlic powder
• ½ tsp Hot paprika, ground
• ¼ tsp Cumin, ground
• ¼ tsp Crushed pepper

Cook the rice according to the package instructions.

• 1⁄3 cup Rice

Mix cream cheese with water. Finely chop the parsley, add, and season with salt and pepper.

• 1 ⁠½ Tbsp Vegan cream cheese
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• Salt
• Black pepper

Dice the veggies and herbs, season with lime juice, salt, and pepper.

• ½ Tomato (~ 2.1 oz)
• ½ Onion, red (~ 1.5 oz)
• 1 twig of Parsley, fresh or frozen (~ ½ tsp)
• 1 tsp Lime juice
• Salt
• Black pepper

Peel the avocado remove the pit and mash with a fork.

• ½ Avocado (~ 3.5 oz)

Coarsely chop the salad. Drain corn and beans.

• ½ Romaine lettuce (~ 2.1 oz)
• 1⁄3 cup Sweet corn, canned
• ¼ cup Kidney beans, canned

Serve the rice, salad, oven veggies, tofu, corn and kidney beans in a bowl and top with yogurt-dip, tomato salsa and avocado.

Enjoy your meal!