Tofu and kale burritos

We had something similar to this dish many years ago in a wonderful restaurant in Santa Fe. They were so yummy that I re-created the recipe when we returned home. It's been so long since I've made them that I can't clearly remember the original taste, but I was thinking about how delicious they were and, inspired by the memory, I made them for dinner tonight. The recipe made enough for two very overstuffed (as in hard to pick up but very satisfying) burritos. I think you can probably make more than two. These are really fast and easy to make even though the recipe looks long, and they taste wonderful. They go perfectly with oven sweet potato fries. (1/18/08 post)

Tofu and kale burritos
Makes two to three large burritos.
sauce:

• 1 tablespoon dijon mustard
• 1 tablespoon rice syrup
• 1 tablespoon fresh lime juice
• 1/4 teaspoon paprika

Put the mustard into a glass measuring cup. Add the other ingredients and mix. Add enough water to make about 1/3 cup.

Filling:

• 1/2 (or more) large bunch kale, about 6 large leaves
• 1/4 lb. firm tofu (water packed or vacuum sealed in plastic, not the kind in the box)
• 1 clove minced garlic
• 1 minced chipote pepper in adobo sauce (Freeze the rest of the can in blobs for other recipes. Once frozen, store the blobs in a plastic bag.)
• 1 peeled carrot
• 1/2 cup fresh or frozen corn kernels
• 1 or 2 chopped green onions

1. Strip the kale from the ribs. (Hold the stem in one hand with the leaf's underside facing up and just slide the thumb and finger of your other hand firmly along the rib, taking the leaf off as you go. You should end up with a bunch of bare ribs for the compost or soup stock.) Put the leaves in a large bowl of water and swish them around to clean. If the water looks dirty, do it again (and again). Shake off the excess water and mound the leaves on a cutting board so you can shred through them with a knife. Move the leaves a bit and slice some more until they are roughly shredded.
2. Cut the tofu into 1/2-inch cubes and saute with the garlic in a wok or skillet in a small amount of oil until the tofu starts to brown. Add the chipotle and about a tablespoon of sauce and toss and cook a minute longer. Remove tofu from the wok. 
3. Add the kale and cover the wok so the kale can steam in the water clinging to it. Turn the heat down a little so it doesn't burn. When the kale is nice and tender but still firm (in other words, don't cook it until it turns to mush - just until you can bite it easily — you want to retain some bulk and mouth appeal) grate the carrot directly into the wok and toss in the corn. Cover for a minute to heat the corn and the carrot. The carrot can stay crunchy. Add the tofu, the onion and the rest of the sauce, and flip it all together.

note: I love raw onion but it tends to upset my stomach so I add the green onion to the wok just before the tofu is finished cooking, to take the raw edge off. You can add it just before filling the tortillas if you wish.

Tortillas: I used to use whole wheat tortillas from Whole Foods or from our co-op, but now I use a gluten-free alternative. Warm them on a nonstick griddle flipping the tortilla until it softens. When it's ready, lay it on a plate, put the filling in, fold in one end and roll it up. Enjoy!

Optional add-ins: 
sliced black olives
avocado
hot sauce
parsley or cilantro