charred veggie and tofu burrito

Ingredients

• 1 (16 oz) block super firm tofu
• 1 tbsp cornstarch
• 1 tsp brown sugar
• 2 tbsp soy sauce
• sesame oil
• salt
• 6 oz thinly sliced shiitake mushrooms
• 1 tbsp sesame oil
• 1 tbsp sesame oil
• red onions
• 3 cloves minced garlic
• carrots
• zucchini
• 1 tsp smoked paprika
• chili oil
• vegan oyster sauce
• soy sauce
• 2 tsp honey
• corn tortilla
• mashed avocado
• salsa

Recipe

1. Preheat oven to 425F and line two baking sheets with parchment paper.
2. Shred 1 (16 oz) block super firm tofu.
3. Toss tofu with 1 tbsp cornstarch, 1 tsp brown sugar, 2 tbsp soy sauce, sesame oil, and a pinch of salt.
4. Spread tofu evenly on one tray and bake for 15 mins, toss, then bake another 10 mins until golden.
5. On the second tray, toss 6 oz thinly sliced shiitake mushrooms with 1 tbsp sesame oil and seasonings of choice.
6. Bake mushrooms for 15 mins, toss, then bake 5-10 mins more until browned and crisp on edges.
7. Heat a large skillet over medium-low.
8. Add 1 tbsp sesame oil and red onions.
9. Add 3 cloves minced garlic, carrots, zucchini, and a pinch of salt, saute 2 mins until fragrant.
10. Stir in 1 tsp smoked paprika, chili oil, vegan oyster sauce, soy sauce, and 2 tsp honey.
11. Combine tofu, mushrooms, and veggies.
12. Warm corn tortilla.
13. Spread mashed avocado on tortilla.
14. Top with shredded tofu mixture.
15. Add salsa if desired.