Vegetable Burrito Salad

• 1 Tbsp. olive oil
• 1/4 c. sliced green onions
• 1/4 c. sliced black olives
• 1/4 c. canned corn (kernel)
• 2 cloves minced garlic
• 1 tsp. minced chili peppers or 1/8 tsp. cayenne
• 1/8 tsp. ground cumin
• 1 (14 oz.) pkg. Hinoichi firm tofu, drained and crumbled
• 4 (9 or 10-inch) flour tortillas
• 1/2 c. chunky salsa
• 1/2 c. sour cream
• 3 Tbsp. olive oil
• 2 Tbsp. lemon juice
• 2 Tbsp. finely chopped fresh basil
• 1/4 tsp. salt
• 1/8 tsp. pepper

1. Beat together oil, lemon juice, basil, salt and pepper in small bowl.
2. Lightly brush on vegetables before grilling.
3. Brush vegetables again each time they're turned.

olive oil, green onions, black olives, corn, garlic, chili peppers, ground cumin, firm tofu, flour tortillas, chunky salsa, sour cream, olive oil, lemon juice, fresh basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1030602 (may not work)