Two 12 oz. pkgs. extra-firm regular tofu
1 tsp. Garlic Powder
2 tsp. Tumeric
Salt and Pepper to taste
One 30 oz. can of vegetarian refried beans
Two pkgs. of your favorite vegan "bacon" (We used SmartBacon by LightLife.)
Your favorite salsa (We used Herdez, medium.)
In a medium pan, heat one tablespoon of oil on medium high heat. Drain water from tofu and break up into big chunks into pan. Take potato masher or fork and mash it up, stir occasionally. When tofu begins to firm after a few minutes, add seasonings. When seasonings are well blended, turn heat down to medium to finish cooking. You don't want any water left in the pan from the tofu. In a flat skillet or griddle, heat very limited oil on medium heat. Lightly fry vegan bacon. If using SmartBacon, you might need to gently take the backside of a butter knife to loosen the pieces from each other. After a minute or less, flip the vegan bacon. Drain on paper towels. Heat beans in small pot on medium low heat to warmed through. Slightly to one side of the tortilla, spread a heaping tablespoon of beans, a couple of tablespoons of tofu, a tablespoon of salsa with a little salt and pepper if you wish, and one slice of vegan bacon. To roll the tortilla, fold over the side where the food is, fold up the bottom slightly, and finish rolling from the side. This should keep things from falling out, but keep a fork handy! Have some fruit and more vegan bacon on the side. Feeds at least five hungry vegans.