Thai Burritos with Peanut Sauce
Ingredients
Marinade and Peanut Sauce
-
¼–⅓
cup
fresh orange juice
-
2
tablespoons
red curry paste
-
2
tablespoons
olive oil
-
2
tablespoons
sesame oil
-
2
tablespoons
maple syrup, honey, agave or brown sugar
-
1
tablespoon
rice vinegar
-
½
cup
peanut butter
-
½
teaspoon
salt
Burrito Ingredients
-
16
ounces
block tofu (extra firm)
-
1–2
cups
cooked rice
-
14
ounces
can refried black beans
-
1
cup
shredded cabbage
-
1
cup
shredded carrots
-
1
large
red bell pepper
-
1
large
avocado
-
½
cup
cilantro leaves or Thai basil
-
4
extra-large
whole grain tortillas
-
optional
crushed roasted peanuts or Peanut Chili Crunch
Instructions
- Preheat the oven to 425°F.
- Prepare the marinade by blending or whisking the ingredients together.
- Cut the tofu into 12 strips, season with salt, and coat with the marinade.
- Bake the tofu for 25-30 minutes, saving some sauce for later.
- Cook the rice using the pasta method and fluff it once done.
- Prepare the vegetables and herbs.
- Heat the refried beans, adding chili paste or sriracha to taste.
- Warm the tortillas to make them pliable.
- Assemble the burritos by layering beans, rice, tofu, veggies, and sauce, then wrap tightly.
Nutrition Facts (estimated)
Servings
4
Calories
603
Total fat
31.4g
Total carbohydrates
64.9g
Total protein
20.5g
Sodium
1685.1mg
Cholesterol
0mg
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