• 1 brick firm tofu
• 3 tablespoons soy sauce
• 3 tablespoons vegan chiken poultry seasoning
• 1 tablespoon. vegan sugar
• 1/16 teaspoon turmeric
• 1/8 teaspoon black pepper
• 1 large onion
• 1 large bell pepper
• 1 small carrot
• 1 head spinach
• mushrooms
• 3 tablespoons margarine
• 1 tablespoon flour
• 1/2 cup plain soymilk
• 1 pound vegan jack cheese, or pepper jack (white vegan cheese)
• tortillas
• vegetable oil

Freeze and defrost tofu, drain. Slice in 1/8 inch pieces (marinate, longer the better in above spices). Cut into strips (shoelace), and fry until kind of dry and leathery.

Saut� chopped onion, bell pepper and grated carrot in margarine. Steam spinach and drain. Cut into strips.

Melt margarine in a small pan. Add flour and stir. Add milk, till you have a gravy. Add salt and pepper. Add sliced mushrooms and spinach. Let cool.

Grate vegan cheese, and begin to assemble Chimi. My son said these were the best thing I ever made: he's 9.

In to tortilla in this order: vegan cheese; tofu, veggies; and gravy. Roll tightly! Fry on two sides in a pan. Transfer to oven at 300 degrees for 25 minutes. Serve with rice, beans, guacamole and salsa! Makes plenty, and Bon Appetite!

Serves: 4

Preparation time: 1 hr.