Directions

1. Press tofu: Cut tofu into 3 planks and wrap with a kitchen towel. Place another towel on top and place several heavy cookbooks on top. Let sit for 20 minutes to soak out the water.

2. Meanwhile, heat a large skillet with olive oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the sliced mushrooms and potatoes, sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom. 
If using frozen potatoes, sauté mushrooms first, then add potatoes.

3. Remove tofu from towels and dice or crumble into little bits. Add to the skillet of vegetables. Reduce heat to low and stir in the nutritional yeast, cilantro, lemon juice, and season with salt and pepper to taste. Continue cooking on low until everything is heated through.

4. Place 3/4 cup of the mixture onto a large tortilla, spoon on salsa and other garnishes, wrap, and enjoy!