This is one my favourites as it's just like pizza, only it's a burrito! It captures all of the wonderful flavour of pizza but it's much easier to make. So, enjoy!
In a large pot, add the vegetable broth. Start with 1/3 cup. Dice your tomatoes, removing the stems and hard part at the centre, then add them to the pot also.
Heat to medium-high and let these cook. The water should boil furiously, and the tomato chunks should soften and fall a part considerably. Stir every so often, watching that it doesn’t burn. Add in the salt and pepper. Let it cook on this heat for at least 5-6 minutes. You may need to add more broth if the tomatoes are sticking, but be careful not to exceed half a cup though because you want the broth to evaporate mostly. If your broth isn’t evaporating, give it a minute or two longer on this heat.
Next reduce the heat to medium and add the sun-dried tomatoes. Let it cook for 3-4 minutes then add to a blender. Blend until it is smooth, or ignore the step and leave the sauce chunky.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
Next start on the tofu. Wash it and you can press it but it’s not needed here. Slice it into strips about two inches long and roughly 1 inch wide.
Reduce the heat to medium-low and add in 3/4 quarters of the sauce. Stir to get it all around. Spoon some of the leftover sauce onto each tortilla. Distribute the tofu among the tortillas (around 5-6 pieces a tortilla, depending on how full you want them to be) and all half a cup or more vegan cheese shreds to each burrito then roll them up. Place in the oven and bake for 10 minutes.