Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author
How would the burritos tastes on butter bib lettuce?
Absolutely delicious! This will definitely be a staple for us. We heated the tortillas over the gas burner (both corn and flour) to soften them up a bit before rolling them up. La Tortilla Factory makes an organic, no-oil corn tortilla that was perfect for this (got them at Whole Foods).
Amazing! Huge hit for the family.
Delicious and visually appealing. Very filling. I used Ezekiel 4:9 sprouted flourless tortillas, but had a hard time rolling them up. I’ll have to keep looking and experimenting with the tortillas. However, we gobbled them up!
Hello Robin here’s a tip about the Ezekiel tortillas- don’t overheat them so you can roll them easily without breaking..
Heat the hot pan and just barely heat them both sides ..
Try Trader Joes carb savvy tortillas made w whole wheat (1.5 grams of fat per tortilla, 6 grams of fiber, 9 grams of carbs)
I need a brand of oil free whole grain tortillas. All the ones I find have partially hydrogenated oil.
Try finding the Ezekial whole grain tortillas. I found them at Whole Foods. You may be able to get them online.
These are great but I’m having trouble finding oil-free whole grain flour tortillas. What should I use?
I absolutely love this recipe, so favorful, delicious & filling. I never knew Tofu could do all that with it. Visually & Physically appealing…. Thank you all
I really enjoyed this, it came together nicely!
Wondering what the best brand of quality nutritional yeast would be? Thank you!
(I accidently responded to another person UGH) I use BRAGG’s Premium Nutritional Yeast (with a Shaker top) which makes it easy to sprinkle on a salad as well as measure into this recipe. Wherever a recipe calls for Parmesan, I use Nutritional Yeast. Of course, it doesn’t melt like cheese would, but it gives that ‘umami’ taste and tons of excellent vitamins. And, it’s Kosher and gluten-free!
This is a great starting point for customization based on your tastes.
I use BRAGG’s Premium Nutritional Yeast (with a Shaker top) which makes it easy to sprinkle on a salad as well as measure into this recipe. Wherever a recipe calls for Parmesan, I use Nutritional Yeast. Of course, it doesn’t melt like cheese would, but it gives that ‘umami’ taste and tons of excellent vitamins. And, it’s Kosher and gluten-free!
I love to use Bobs Red Mill brand.
You could use beans or cauliflower?
what if i don’t like Tofu what else can i use?
I have found tofu is best used for making fake Mayo and that’s about it (pain to prep). I like using pearled farro in a rice cooker: 2.5:1 cups water to farro and use 1.5 tbsp miso paste (great flavor). Then I use this with a bean mix or black beans to replace the tofu. I do the recipe pretty much, but use Italian seasoning instead (easier than separate) add cumin, add paprika/dark chili powder, black Indian salt, more onion, golden potatoes instead of sweet.
Absolutely love this recipe! I make it all the time now. Makes a big batch and we can make several meals out of this…which I love cause then I don’t have to cook so much.
Does nutritional yeast add flavor to the dish, or is its main role to provide protein? Can I omit it from a recipe?
Patti, What brand of nutritional yeast do you use, please? Thanks.
You can leave it out if you don’t like it. It adds a nutty cheesy flavor. I hated nutritional yeast until I found the right brand! Quality matters.