Crispy Tofu Burritos

For the tofu mushroom filling:

• 1 teaspoon oil
• 1 to 2 teaspoons chili powder, I use chipotle chili powder blend. You can use regular chili powder and add 1/2 teaspoon of chipotle pepper flakes.
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 2 teaspoons lime juice
• 1 tablespoon tomato paste
• 1/4 cup of water or broth
• 7 ounces of firm or extra firm tofu pressed for 15 minutes, then cubed or sliced, as you like
• 4 ounces of mushrooms sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.
• 1/2 cup sliced red onion

For the potatoes:

• 1 teaspoon oil
• 1 1/2 cup peeled and cubed potatoes I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes
• 1 teaspoon italian herb blend
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon salt

For the rest of the burrito:

• cooked rice as needed
• 1 tomato chopped small
• 1/4 cup of chopped onion
• 3 to 4 tablespoons of chopped cilantro
• vegan cheese optional. I use some cheddar shreds.
• 4 or 5 large tortillas at least ten inches

To fry the burritos:

• 2 teaspoons of oil
• 3 to 4 teaspoons hot sauce