Tofu Veggie Burrito with Vinegar Dressing

Ingredients
wheat tortillas1 small onion, thinly sliced4 cloves garlic, chopped coursely1 broccoli stalk, chopped into 2 inch pieces10 Asparagus spears*1/2 cup of brown rice2 tbsp enchilada sauce2 1/2 cups water1 pckg extra-firm tofu, sliced into thin strips about a 1/4in thick3 tbsp Canola or Olive Oil*Charisma's super chopping secret for asaparagus goes here
For the Vinegar Sauce1/2 cup red wine vinegar1 clove garlic, pressed1 tsp soy sauce (low sodium)
Instructions

1. Heat 2 tbsp of the oil at High heat in WOK or frying pan. Add garlic until brown. Add onion until pale yellow and translucent, stirring frequently.
2. Add broccoli and asparagus, stirring frequently for about 5min. Cover and let simmer for another 10min. Stir and set aside.
3. In another frying pan or WOK, add just enough remaining oil to lightly coat the pan and set heat to medium. Add the tofu slices to the pan and cook each side until golden brown (about 4 min. per side).
4. In another pan, add the rice and water and heat on high. Cook, stirring frequently until all the water has been absorbed by the rice. Add the enchilada sauce, stir and set aside.
5. For the Vinegar Sauce: Mix the pressed garlic, vinegar and the soy sauce and salt to taste. Mix in to a small bowl which will accomodate the size of the tofu strips.
6. Warm the tortillas.
7. Line warm tortilla with asparagus, broccoli and onion mixture. Add the rice and enchilada sauce on top of that. Dredge the cooked tofu strips well through the vinegar sauce and add to the burrito - about 4 tofu strips per tortilla.
8. Roll and fold the burrito as one does.
9. Optional:Feel free to replace any of the vegetables with one which might be complimented by the Vinegar Sauce or Venagrette dressing.