Tofu Burritos Recipes

Steps:

• Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
• Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
• Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

Steps:

• Melt margarine in a large nonstick skillet over medium heat. Add squash, bell pepper, onion, and jalapeno. Simmer to your desired level of doneness, 5 to 10 minutes. Add cubed tofu. Cook and stir until heated through, about 2 minutes. Add soy sauce and garlic powder; cook about 5 minutes more.
• Wrap tortillas in a moist paper towel and heat in the microwave on high until soft, about 30 seconds.
• Spread a thin layer of vegan sour cream on each tortilla. Add tofu and vegetable mixture and roll up, burrito-style.

Steps:

• Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
• Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

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.

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!

Steps:

• Heat the oil in a large skillet. Saute the garlic and onions for 2 minute
• Add the bell pepper. Cook until the onions are soft.
• Add spices, corn and tofu.
• Mix in tomato paste, soy sauce and salt & pepper to taste.
• Fill each tortilla with 3/4 cup of filling and roll up.
• Place in oiled dish, cover with foil, and bake 20 minute at 350 degrees.
• Serve with Salsa.