Vegetable Burrito Salad - cooking recipe

Ingredients

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

Preparation

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