MUSHROOM ASADA vegan QUESOTACO

1. Remove tofu from package and wrap tofu block in 2 paper towels. Squeeze for 10 seconds then break apart tofu into your food processor. To the food processor add salt, 2 tbsp olive oil, lemon juice, nutritional yeast and garlic powder, plant milk. Pulse 6-10 times until you reach the consistency of rocotta cheese like consistency. Taste and adjust salt and seasonings as needed.
2. For the mushrooms, sauté onion and garlic on lowest heat in 1 tsp oil for 2-3 minutes. Meanwhile combine soy sauce, citrus juices, oregano, brown sugar, chili powder or chili flakes & oil. Mix then add mushrooms to onions and garlic, followed by the sauce. Mix to make sure the mushrooms are coated then cook on medium heat, the mushrooms are going to release their liquids, so make sure not to move them around too much. Just leave them alone and let them get golden and allow the sauce to thicken. *see video by swiping* will take 15-18 minutes. Taste and season with salt and pepper.
3. Warm a cast-iron skillet or pan over medium heat. Add tortilla and heat for 1 minute on both sides.
4. Add a generous spoonful of tofu cheese on half the tortilla, then add the mushrooms. Fold over and Let cook for 1 minute on both sides.
5. Add sliced (optional) sliced avocado & salsa!