Start by combining your corn and mushrooms in a skillet with your neutral oil this can be canola or vegetable. Add sea salt, black pepper, garlic to the skillet and cover to get the vegetables nice and crispy. Once they are browned remove them from the skillet and add your tofu.

Be sure to drain out the water at the bottom of your extra firm tofu and use either a kitchen towel or paper towel to get some of the excess water of the tofu. Add it to the same skillet that you made the vegetables in. Add some more of your oil to the bottom of the skillet. You can use your hands to simply pull apart the tofu and add the sea salt, black pepper and garlic to the tofu. Have the temperature set to a medium heat as you don’t want to burn the tofu. If you like the tofu to have crispy edges then cook it for a little longer until you see it golden brown. Once the tofu is cooked for about 10 minutes then go ahead and add in the can of Rotel tomatoes and green chilies .

Heat your oven to 350 F and get a muffin pan out and spray it with cooking spray. Take the wonton wrappers out and fold them into the muffin pan so they form into cups. Make vegan buttermilk by adding soy milk and apple cider vinegar and lightly brushing the tops of them or you can use melted vegan butter so the wonton wrappers come out light brown. Once your done brushing the wonton wrappers add them to your oven for 10-15 minutes be sure to rotate them so they don’t burn.

Place the tofu, corn and mushrooms inside the wonton cups and top with your favorite dairy free cheese and top with green onions and enjoy!

Zucchini Oyster Mushroom Burrito

Ingredients

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