Crispy Tofu Burritos

Name: Crispy Tofu Burritos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 teaspoon oil; 1 to 2 teaspoons chili powder,; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 2 teaspoons lime juice; 1 tablespoon tomato paste; 1/4 cup of water (or broth); 7 ounces of firm or extra firm tofu (pressed for 15 minutes, then cubed or sliced, as you like); 4 ounces of mushrooms (sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.); 1/2 cup sliced red onion; 1 1/2 cup peeled and cubed potatoes (I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes); 1 teaspoon Italian herb blend; 1 teaspoon garlic powder; 1 teaspoon paprika or smoked paprika; cooked rice (as needed); 1 tomato (chopped small); 1/4 cup of chopped onion; 3 to 4 tablespoons of chopped cilantro; vegan cheese (optional. I use some cheddar shreds.); 4 or 5 large tortillas (at least ten inches); 2 teaspoons of oil; 3 to 4 teaspoons hot sauce