Adapted from the Fat Free Vegan
2 Tablespoons Olive Oil
1 Medium Yellow Onion, Diced
2 Cloves Garlic, Finely Minced
12 Ounces Frozen Chopped Kale
1 Pound Extra-Firm Tofu, Thoroughly Drained
1/4 Cup Nutritional Yeast
1 Teaspoon Salt, or to Taste
1 1/2 Teaspoons Dried Dill
1 1/2 Teaspoons Dried Oregano
2 Tablespoons Lemon Juice
3 Tablespoons Finely Chopped Oil-Cured Olives
1/8 Teaspoon Dried Red Pepper Flakes
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Ground Coriander
1 12-Ounce Bag Frozen Artichoke Hearts, Thawed and Quartered
1 Package Phyllo Dough, Thawed
Preheat your oven to 375 degrees and line two baking sheets with silpats or parchment paper; Set aside.
Begin heating the oil in a medium or large soup pot over moderate heat. You want a vessel with high sides that can accommodate a good amount of food, so don't hesitate to spring for one size bigger than you think is appropriate. It's not a bad thing if it ends up being too spacious either. Add in the onions and garlic, and saute for 10 - 12 minutes until fragrant, softened, and beginning to take on a golden hue. Toss in the frozen kale, stir well, and let it thaw as it mingles with the hot onions. Turn off the heat as soon as the leaves are no longer icy.
Meanwhile, crumble your tofu into a large bowl and toss with the nutritional yeast, salt, dill, oregano, lemon juice, olives, pepper, cumin, and coriander. Once evenly seasoned, stir the tofu mixture into the hot onions and kale until well incorporated. Finally, introduce the artichokes, and mix just to distribute evenly throughout the filling. The mixture should be warm to the touch but not hot at this point.
To assemble your burritos, first lay out one sheet of phyllo on an immaculate flat surface, and lightly spritz with olive oil. Carefully top that with another sheet, lining up the edges to the best of your ability, and spritz oil on top of that. Repeat twice more for a total of 4 stacked full rectangle sheets. Gently distribute about 1 cup of the filling vertically, about 1 inch in from the left edge, top, and bottom. Now, as if it were a tortilla, fold the top and bottom edges over the filling, and roll, starting from the left side, until you have one smooth cylinder resting on the open end of the dough. Gingerly lift the wrap and place it on one of the baking sheets, and finally spritz the top once more with oil. Repeat for the remaining dough and filling, placing no more than three burritos on each sheet.
Bake for 15 - 20 minutes, rotating the sheets about halfway through if necessary, until golden brown all over. Serve immediately while hot.
Makes About 5 Large Burritos; Feeds 10 with Dainty Appetites, or 5 Very Hungry Vegans
If you're cooking for a smaller crowd, you can keep any leftover filling and phyllo separate, assembling and baking individual burritos when desired.
©Hannah Kaminsky http://www.bittersweetblog.com