Three ingredient, grain-free, gluten-free, and vegan Butternut Squash Tortillas! These Butternut Squash Tortillas are super tasty! Double the recipe for more!
Preheat oven to 350° and line a baking sheet with parchment paper.
Shred raw butternut squash on the largest holes of a cheese grater.
Blend the tofu with nutritional yeast, garlic powder, and salt in a food processor until creamy.
Transfer the grated butternut squash and tofu to a mixing bowl and stir thoroughly.
Place 6 scoops of the mixture (about 1/4 cups each) onto a baking sheet lined with parchment paper. Give plenty of room between each. Use a spatula to spread the mixture to make a round very thin tortilla shape. Should be about 1/8" thick.
Bake the tortillas for 40 minutes in the oven or until the edges are golden and curved upwards, and the tortilla is dried through. They should easily peel off of the parchment paper after cooling for a few minutes.
Serve warm.
Mushroom & Pepper Taco Filling
Warm oil in a large skillet on medium high heat.
Add the peppers, onions, and garlic, plus a sprinkle of sea salt.
Reduce the heat to medium, and sauté until the veggies are tender.
Add the mushrooms and oregano, along with another pinch of salt, and sauté for 15 minutes, or until tender and juicy.