Scrambled Tofu Burritos
15min
5 pers.
15min
Firm tofu
Lunches and brunches
Less than 30 minutes
Ingredients
1 block of Soykei firm tofu
1 tbsp cumin powder
1 tbsp chili powder
2 tsp salt
Pepper to taste
A drizzle of vegetable oil
5 tortillas
1 avocado
1 cup shredded cheddar cheese
Pico de Gallo:
1 large tomato
⅓ cup diced red onion
Juice of 1 lime
⅓ cup fresh cilantro
1 clove garlic, minced
2 tbsp olive oil
Sauce:
⅔ cup plain Greek yogurt
Juice of ½ lime
⅓ cup fresh cilantro
Jalapeños to taste
1 clove garlic
1 tsp ground cumin
Salt and pepper
Preparation
- Prepare the sauce:
In a blender, add all the sauce ingredients and blend until smooth. Keep refrigerated. - Prepare the Pico de Gallo:
Dice the tomatoes and red onion. Finely chop the garlic and cilantro. Mix all the Pico de Gallo ingredients in a bowl and set aside. - Prepare the tofu:
Drain and pat dry the tofu block. Crumble it into small pieces by hand. In a large skillet, heat the oil over medium-high heat and sauté the tofu for 5 minutes, stirring frequently.
Add the cumin, chili powder, salt, and pepper. Cook for another 5 minutes. - Assemble the burritos:
Take a tortilla and layer it with the tofu mixture, Pico de Gallo, avocado, and shredded cheddar cheese.
Fold in the sides and roll up the tortilla. - Grill the burritos in a skillet over medium heat until they are nicely browned and crispy.
- Cut the burritos in half and serve with the sauce. Enjoy!
