Instructions

• Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
• Add 1½ pounds potatoes (cut into small pieces) to the hot oil. Cook undisturbed for about 7 minutes so the potatoes develop a golden crust, then stir as needed.
• Add 1 chopped red onion, 2 cloves minced garlic, and 1 teaspoon oregano to the skillet. Add ½ teaspoon salt and ¼ teaspoon pepper. Continue cooking for another 7–10 minutes, stirring occasionally, until the potatoes are fork-tender and the onions are softened. Remove from heat and lightly mash the potatoes in the skillet or transfer to a bowl and mash slightly, leaving some texture.
• While the potatoes cook, prepare the tofu filling: crumble 12 ounces extra-firm tofu into a large bowl. Add ⅓ cup vegenaise, 1 tablespoon yellow mustard, ¼ teaspoon cayenne pepper, 1 teaspoon turmeric, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped dill, 2 tablespoons chopped cilantro, 2 chopped green onions, 1 cup chopped cherry tomatoes, and 1 tablespoon lime juice. Stir until well combined. Taste and adjust seasoning with additional salt and pepper to taste if needed.
• Lay out the 8 spinach tortillas. Divide the potato mixture and tofu filling among the tortillas, placing about ½ cup potato mixture on each tortilla, then about ½ cup tofu filling on top. Sprinkle the filling on each burrito with the 2 ounces shredded vegan cheddar cheese, divided evenly.
• Roll each tortilla into a burrito and wrap individually in foil.
• Store wrapped burritos in the refrigerator for 2–3 days. Reheat wrapped burritos in the microwave before serving.