Tofu Burrito
A delicious and nutritious burrito filled with seasoned tofu, fresh vegetables, and creamy pesto.
Equipment
- Baking Sheet
- Skillet
- Mixing Bowl
Ingredients
- 340 grams tofu cut into 1-inch chunks
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 Tbsp hoisin sauce
- 1/2 tsp sea salt
- 2 handfuls spinach
- 1/2 cup cherry tomatoes diced
- 3/4 cup vegan yogurt unsweetened
- 4 Tbsp hot sauce
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 cup brown rice cooked
Instructions
- Preheat your oven to 400°F (200°C).
- Cook brown rice according to package instructions and keep warm.
- In a mixing bowl, combine tofu chunks with cumin, garlic powder, paprika, hoisin sauce, and sea salt. Toss to coat.
- Spread the seasoned tofu on a baking sheet and bake for 20 minutes, tossing halfway through.
- While the tofu is baking, mix vegan yogurt with hot sauce, garlic powder, and Italian seasoning to create the creamy sauce.
- Once the tofu is crispy, assemble the burritos by layering spinach, cooked brown rice, baked tofu, cherry tomatoes, red onion, and drizzle with the creamy sauce on each tortilla.
- Roll the tortillas tightly and grill them in a hot skillet for 2-3 minutes on each side until golden.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.