- 3-4 flour tortillas
- 3 tbsp vegetable oil
- 1 clove garlic, minced
- 1/2 onion, diced
- 1 pound firm or extra-firm tofu, chopped into 1-inch cubes
- 1/2 cup sliced mushrooms
- 1 large tomato, diced
- 1/8 tsp turmeric
- dash Tabasco sauce, or to taste
- salt and pepper to taste
- non-dairy vegan sour cream (optional)
- grated vegan cheese (optional)
In a large skillet or frying pan, sautee the garlic and onion in vegetable oil for a minute or two, then add tofu, mushrooms and tomatoes and cook, stirring frequently for 4-6 minutes, or until mushrooms are soft.
Remove from heat. Mix in turmeric and a few dashes of Tabasco sauce. Season generously with salt and pepper.