Before I decided to make this Tofu Burrito, I was trying to make a different dish with eggs. I tried over a few weeks to get it to work based on the directions. Easy it said. Not in the least. So I put that on the back burner to make a different dish so that I could at least get a post done this month. Have you ever run into the proverbial brick wall with a recipe?
Last weekend, my husband and I decided to play hooky from working on the house. It’s a Victorian Queen Anne and while we love old homes, it becomes a drag at times with the constant long list of to-dos. It was a gorgeous autumn day so we went hiking into the woods. Being out in nature does wonders for the mind and makes it easier to take deep breaths.
We found a fabulous cafe in our travels for lunch and my husband ordered their tofu burrito. The only complaint he had was they didn’t use cilantro (coriander leaf). Because our son also loves burritos I decided to recreate this dish for them. My son was shocked I have never eaten a burrito in my life. He looked at me like I had three heads! How have I survived? 😉
Technique for Tofu Burrito
This dish couldn’t be simpler to make. Make the rice while you prepare the filling. White rice or brown rice is fine. I went with white rice as it can cook in half the time and I wanted a quick dish for the week night.
Heat up the olive oil in a skillet. Cook the beans and corn until the corn thaws.
Add the hot pepper, for this dish I used a cayenne pepper from the garden. Also add the scallion (spring onion), garlic and tofu. Sauté until the onion begins to soften. Add the chili powder, cumin and lime juice. Don’t worry about the level of seasoning until after you add the rice.
Add the sweet pepper and cilantro (coriander leaf). I add the sweet pepper last so there is a bit of crunch.
Add the rice and mix well. Check the level of seasoning and adjust as needed. I added a bit more lime juice at this point. Then season with sea salt and freshly ground pepper.
Lay out the burrito wrap. Add the shredded cheese and top with the burrito filling. Wrap tightly.
Serve with salsa and sour cream. My son said this was really good. High praise from a 15 year old and he went back for seconds.
A vegetarian dish with tofu and black beans
- 6 burrito wraps
- 1 cup dry white rice
- 2 tbsp olive oil
- 1 cup canned black beans
- 1 cup frozen corn
- 1 hot pepper of your choice, chopped
- 2 scallions (spring onions), sliced
- 1 cup cubed tofu
- 1-2 cloves of garlic, coarsely chopped
- 1/2 cup chopped cilantro (coriander leaf)
- 1 small sweet pepper, chopped
- 2 tbsp chili powder
- 2 tsp cumin
- 2 tbsp lime juice
- sea salt and freshly ground pepper to taste
- 2 cups shredded cheese
Cook the rice according to the package directions
Blot the excess moisture from the tofu.
Heat the olive oil in a skillet. Cook the black beans and corn until the corn has thawed.
Add the scallions, hot pepper, garlic and tofu. Sauté for a few minutes. Add the chili pepper, cumin and lime juice. Mix well.
Add the sweet pepper and cilantro. Sauté again for a few minutes. Then add the cooked rice. Check the level of seasoning and adjust as needed. Season with sea salt and freshly ground black pepper.
Add cheese on top of a wrap and spoon the mixture over the cheese. Wrap tightly and serve.