Classic Mexican Burrito

Preheat the oven to 350 °F.

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

• 4.2 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.

• ¼ cup Rice

Finely chop the parsley, mix with yogurt, and season with salt and pepper.

• 2 Tbsp Soy yogurt
• 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.

• ½ Romaine lettuce (~ 2.1 oz)

Spread the yogurt dip onto the tortilla. Top with salad, rice, veggies, tofu, and avocado. Fold up the bottom to cover the filling, then fold in the edges. Roll up to seal.

• 1 Flour tortilla (~ 2.3 oz)

Enjoy your meal!