Description
Savory Tofu Burritos That Transform Your Weeknight Dinners
Ingredients
Scale
- 2 cups Water
- 1 cup Jasmine Rice (Rinsed)
- 1 teaspoon Kosher Salt
- 1 can Canned Pinto Beans
- 1 small Yellow Onion (Finely chopped)
- 2 cloves Garlic (Minced)
- 1 teaspoon Dried Oregano
- 2 pieces Chipotle Chiles in Adobo Sauce (Adjust according to heat preference)
- 1 teaspoon Ground Cumin
- 1 block Extra-Firm Tofu (Pressed before cooking)
- 2 tablespoons Neutral Oil (For sautéing)
- 2 tablespoons Tomato Paste
- 1 tablespoon Chili Seasoning (Or taco seasoning)
- 1/2 cup Low-Sodium Vegetable Stock
- 2 tablespoons Fresh Lime Juice
- 4 large Tortillas (Steam for pliability)
- 1/2 cup Fresh Cilantro (Chopped)
- 1 cup Shredded Iceberg Lettuce (Optional)
- 1/2 cup Sour Cream (Or vegan option)
- 1/2 cup Salsa (Or vegan option)
- 1 cup Shredded Mexican Cheese (Or dairy-free option)
Instructions
- In a medium pot, combine water, jasmine rice, and kosher salt. Bring to a boil, cover, and simmer for 15-20 minutes until tender. Remove from heat and let sit for a few minutes.
- In a small pot, add canned pinto beans with their liquid. Stir in chopped onion, minced garlic, oregano, chipotle chiles, and cumin. Simmer on low heat for 5-7 minutes until warmed through.
- In a frying pan, heat neutral oil. Add pressed tofu, breaking it into crumbles. Toss in garlic, chipotle chiles, tomato paste, chili seasoning, and stock. Stir until well-coated and simmer for about 8-10 minutes.
- Steam tortillas for pliability. Layer each with rice, warm bean mixture, tofu, cilantro, and toppings. Roll tightly and wrap in foil for serving.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 5 mg
Keywords: Tofu Burritos, Vegetarian Burritos, Quick Dinner