2. Combine ingredients for tofu cream sauce in blender and blend until smooth. Set aside.
3. In a pan over medium heat, sauté the onion for about 3-5 minutes. Then add the garlic, rosemary, mushrooms and stir. Let cook without stirring until mushrooms begin to brown. Once browning begins, stir and shut off the heat. Add lentils and 1/2 of the tofu cream sauce to the pan.
4. Lay out the 4 tortillas. Divide the mushroom mixture evenly over the tortillas. Fold in the sides and roll like a burrito.
5. Bake for 30 minutes.
6. Remove from oven and dollop the remaining tofu cream sauce over the four burritos.
Cooking Tips
Cooking Tips
1. Serve with fresh rosemary and sliced tomatoes.
2. Substitute ⅓ Tbsp dried rosemary if you don’t have any fresh.
