From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.
3 tbsp. vegetable oil
3 garlic cloves, minced or pressed
1 fresh chile, minced, or 1/4-1/2 tsp. cayenne
2 medium onions, finely chopped (2 cups)
1 red or green bell pepper, diced
2 tsp. paprika
1 tbsp. ground cumin
1 tsp. ground coriander
1 tsp. dried oregano
1/2 cup fresh or frozen cut corn
2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed
1/4 cup tomato paste
2 tbsp. soy sauce
salt and pepper to taste
6 10-inch tortillas OR 10-12 8-inch tortillas
Salsa (optional)
Heat the oil in a large skillet and sauté the garlic, chile or cayenne, and onions for a minute or two. Stir in the bell peppers and continue to sauté on medium heat. When the onions begin to soften, add the paprika, cumin, coriander, oregano, corn, and crumbled tofu and continue to sauté.
Preheat the oven to 350f.
When the vegetables are tender, mix in the tomato paste, and soy sauce. Add salt and pepper to taste.
Lightly oil a baking pan or shallow casserole dish. Fill each tortilla with about 3/4 cup of the filling and roll it up. Place the burritos in the oiled pan, cover tightly with aluminum foil, and bake for 20 minutes. Serve topped with salsa, if desired.