Sofritas Tofu Burrito
Ingredients
Sofritas Tofu
-
1
unit
poblano pepper
-
1
14-ounce package
extra-firm tofu
-
2
tablespoons
water
-
2
tablespoons
grapeseed oil
-
1
tablespoon
red wine vinegar
-
2
tablespoons
tomato paste
-
3
unit
chipotle peppers in adobo sauce (canned)
-
1
tablespoon
adobo sauce from the can
-
¼
cup
diced yellow onion
-
3
cloves
garlic, chopped
-
1
teaspoon
ground cumin
-
1
teaspoon
chili powder
-
1
teaspoon
smoked paprika
-
1
teaspoon
dry oregano
-
½
teaspoon
salt or to taste
Quinoa
-
¼
cup
dry quinoa
-
¼
cup
frozen corn kernels
-
¼
cup
chopped fresh cilantro
-
1
tablespoon
lime juice
Burritos
-
4
10-inch
flour tortillas, warmed
-
2
small
avocados, mashed (about ¾ cup)
-
1
cup
chopped romaine lettuce or lettuce of choice
-
1
cup
diced tomato
-
optional
unit
Mexican-style hot sauce for serving
Instructions
- Preheat the oven to 400°F and line a baking sheet with foil.
- Roast the poblano pepper for 20 minutes until charred, flipping halfway.
- Press the tofu by wrapping it in paper towels and placing a weight on top for at least 15 minutes.
- Cook quinoa in ¾ cup water, bring to a boil, then simmer for 15 minutes until tender.
- Stir in frozen corn, cilantro, and lime juice into the cooked quinoa.
- Blend the roasted poblano with water, oil, vinegar, tomato paste, chipotles, onion, garlic, and spices until smooth.
- Cook the crumbled tofu in a skillet with the blended sauce for 10 minutes until warm.
- Assemble the burritos by layering avocado, sofritas tofu, quinoa, lettuce, and tomato on a tortilla, then roll it up.
- Repeat for remaining tortillas and serve with hot sauce if desired.
Nutrition Facts (estimated)
Servings
4
Calories
527
Total fat
24g
Total carbohydrates
57g
Total protein
20g
Sodium
960mg
Cholesterol
0mg
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