tgrtranslation

If you don’t keep sunflower seeds or tortillas in your fridge or pantry, then you will need to make an extra trip to the grocery for them; you’re likely to have the other ingredients at home if you live in the U.S. The taste of this recipe is motivating, and it cooks up and disappears quickly.

Ingredients:

12 corn tortillas

2 c cheddar cheese, grated

2 garlic cloves, chopped

1 Tbsp cumin

1/2 tsp chile flakes

1 lb firm or extra-firm tofu

¼ cup sunflower seeds

3 Tbsp soy sauce

Olive oil

Green salad, tomatoes, and/or avocados to accompany the tortillas

Assemble your ingredients and tools within arms reach as even a short delay can cause you to burn your spices.

1) Grate the tofu onto a plate and set aside, then grate the cheddar onto a medium piece of waxed paper.

2) Heat the pan to medium, add a bit of oil, and heat the tortillas to the point of browning just a little, then remove to a plate, sprinkle the center line of each with a portion of the grated cheese, and set aside in a warm spot.

3) Add a bit more oil just to sizzling, and add the garlic, cumin, and red pepper. After 30 seconds, add the grated tofu and sunflower seeds and heat through. Finally, pour in the soy sauce as you turn off the heat, and mix everything together.

4) Stuff the tortillas with the seasoned tofu, and serve with green salad, tomatoes, and avocado.

See if one of your satisfied eaters doesn’t volunteer to do the dishes as a way of thanking you for a scrumptious meal!

Taken from Tomorrow’s Table; Organic Farming, Genetics, and the Future of Food by Pamela C. Ronald & Raoul W. Adamchak Oxford University Press: New York, 2008