Vegetarian Sofritas Tofu Burrito

Preheat the oven to 390 °F and line a baking sheet with foil.

Place 1 pcs Green pointed pepper on the baking sheet and roast until the skin is blackened and blistered, flipping halfway through.

Remove the roasted Green pointed pepper from the oven and let it cool.

Remove 400 g Extra firm tofu from its package and wrap it in paper towels or a clean dish towel.

Optional: Place the wrapped Extra firm tofu on a plate and press it under a heavy pan or weight.

Unwrap the Extra firm tofu and crumble it into small pieces.

Add the 50 g Quinoa (dry) and double the amount of water to a saucepan.

Cover the saucepan and bring it to a boil.

Reduce the heat to low and simmer until the Quinoa is tender and most of the liquid is absorbed.

Stir in 50 g Sweet corn, 4 tbsp Fresh cilantro, and 1 tbsp Lime juice, then cook until the Sweet corn is warmed through.

Remove the quinoa mixture from the heat and set it aside.

Remove and discard the stem from the roasted Green pointed pepper, then roughly chop the pepper.

Transfer the chopped Green pointed pepper to a blender.

Add 2 tbsp Water, 2 tbsp Grapeseed oil, 1 ½ tbsp Red wine vinegar, 3 tbsp Tomato paste, ½ pcs Onions, 3 cloves Garlic, 1 tsp Ground cumin, 2 tsp Chili powder, 2 tsp Smoked paprika, 1 tsp Dried oregano, and Salt to the blender.

Blend on high until the sauce is smooth, scraping down the sides as needed.

Place the crumbled Extra firm tofu in a skillet over medium heat.

Stir in the sauce from the blender and cook, stirring often, until warm and fragrant.

Warm 4 pcs Large flour tortillas in the microwave under a damp paper towel.

Lay a warm Large flour tortillas on a flat surface and spread mashed Avocado in the center.

Top with tofu, Quinoa, Lettuce, and diced Tomatoes.

Fold in the sides of the Large flour tortillas and roll it tightly into a burrito.

Repeat with the remaining Large flour tortillas and filling.

Serve with Hot sauce if desired.