Curried Tofu Burritos Recipes

TOFU BURRITOS!

Steps:

• Heat skillet over med. heat.
• Drain and rinse black beans and add to heated skillet.
• Drain water from tofu and crumble into skillet with black beans.
• Stir in salsa and taco seasoning.
• Continue stirring and mashing until becomes a re fried bean consistency. When all mashed fold in shredded pepper jack cheese.
• Warm Tortillas in a hot dry pan just until golden brown.
• Spread tofu and a teaspoon of sour cream on tortilla.
• If desired add lettuce, tomato, and olives.
• Fold tortilla around filling and enjoy!

TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
• Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
• Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
• Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
• To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
• Enjoy!

CURRIED TOFU

Steps:

• Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
• Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS

Steps:

• Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
• Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
• Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
• Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
• Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
• menu suggestions
• See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
• nutrition information
• Calories: 314
• Total Fat: 16g
• Protein: 11g
• Carbohydrates: 34g
• Fiber: 3g
• Sodium: 840mg

THAI TOFU BURRITOS WITH PEANUT SAUCE

Steps:

• Wrap tofu in a paper towel.
• Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
• Combine slaw mix, cilantro, and rice vinegar in a bowl.
• Dice tofu into 1-inch cubes.
• Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
• Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

VEGAN TOFU BREAKFAST BURRITOS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
• Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
• Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

CURRIED LENTIL BURRITO

Steps:

• Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
• Cook until onion begins to brown, 5-8 minutes.
• Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
• Stir in frozen spinach and lime juice; season to taste with salt.
• Blend eggs, milk, and parsley in a pie plate.
• Heat a large nonstick skillet over med-high heat.
• Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
• Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.