(For all ingredients, please use organic versions if available)
Tortillas
1 cup white cornmeal
½ teaspoon salt
1 teaspoon oil
1 cup warm water
Tofu Sauté
1 box soft tofu
2 medium tomatoes
1 medium onion, chopped
Salt
Black pepper
½ bunch cilantro, chopped
¼ tablespoon vegetarian
Worcestershire sauce
Gallo Pinto
1 cup cooked rice
1 cup cooked beans (red or black)
1 small onion, chopped
½ red bell pepper chopped
Cilantro to taste, chopped
Hot chili pepper (optional)
¼ tablespoon vegetarian
Worcestershire sauce (optional)
Cumin to taste

Directions (to make tortillas)

1. Pour white cornmeal in a bowl.
2. Add water and salt and a little oil.
3. Mix until the dough doesn’t stick to your hands.
4. Make little balls with the dough. Then with 2 dinner plates, or a chopping board and non-stick paper, flatten the balls 1 centimeter thick.
5. Add oil to a heated pan.
6. Put the tortilla in the pan, and let it become golden. Flip it over to get it golden on both sides.
7. Ready to serve.

Directions (to make tofu sauté)

1. Heat a pan and add the oil.
2. Add the onion and sauté until it becomes translucent.
3. Add the other ingredients.
4. Stir continuously for 3–5 minutes.
5. Ready to serve.

Directions (for the gallo pinto)

1. Heat the pan.
2. Add the onion with a little oil until it turns translucent.
3. Add the red bell pepper.
4. Then add the beans, and stir for about 1 minute or until the water (from the beans) is absorbed.
5. Add the rice and mix well.
6. Add the vegetarian Worcestershire sauce and all the seasonings to taste.
7. Leave it for a while. With the heat turned off, add the cilantro.
8. Ready to serve!