One fine burrito

March 23, 2009 at 4:18 pm (A minus, frozen tofu, My brain, Tofu)


I threw together a burrito the other day with some frozen, marinated tofu that was leftover from the tofu I prepared for chili.  Derek loved the burrito so much that he insisted I blog about it, even though it wasn’t particularly original.

  • 1 Tbs. olive oil
  • 2 lbs tofu, frozen, thawed, and torn into bite-sized pieces
  • 2 Tbs. peanut butter
  • 3 Tbs. soy sauce
  • 1/4 cup tomato sauce (from a 14 ounce can)
  • 1/2 tsp. garlic powder
  • 2 avocados, sliced or diced
  • 6-8? ounces cheddar cheese, grated
  • about 1 cup smoky chipotle salsa or salsa verde from Frontera Grill
  • 6-8 leaves Romaine lettuce
  • 6-8 regular-size flour tortillas

For the tofu:

Preheat the oven to 350.  Add 1 Tbs. of oil to a cookie sheet. Mix together peanut butter, garlic powder, soy sauce, and tomato sauce. Work the marinade mixture thoroughly into the tofu crumbles, using your hands.  Pour the tofu onto the cookie sheet and cook for about 15 minutes per side, until crispy but still moist in the middle.

Makes 6-8 small (but filling) burritos.

Although the combination is not particularly novel or healthy, I agree with Derek that the burrito was certainly very tasty.

Derek Rating: A

Rating: A-

On a second attempt I cut the avocado into slices and sprinkled on top fresh minced garlic, salt, and lots of lime juice.  We ate it with a salsa verde, and the sour tomatillos and lime juice went great together.  Delicious.  I just need to record the amounts and make this a real recipe now!

Update May 15, 2010:  I made 2 pounds of tofu and it made about 7 small burritos.  I served them with 2 avocados that had been sliced, doused in lime juice, and sprinkled with salt and fresh garlic.  Two avocados was just about right for 6-7 burritos.  The main problem was the burritos looked really tiny.  So although they’re high calorie and quite filling, Derek thought I should have made two burritos for everyone.  I’ve got to figure out a way to make them look as large as they actually are!  We ate the burritos with Frontera Grill green salsa and lettuce.  They were yummy.  Some raw onions might have been a nice garnish.

I served everyone one burrito, a small side of roasted carrots, a bowl of Locro, and for dessert a small bowl of vanilla ice cream with salted caramel sauce.  I was very full by the end of dinner!  Derek, however, ate two burritos.

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4 Comments

  1. Jane and Lane said,

    this post made me laugh. i continue searching for veggie meals that C and i can make on a regular basis in place of the ones we typically make (that are relatively meat-heavy). your sweet potato burritos have become a staple. what was the turkish red lentil soup you mentioned? have you blogged that one before?

  2. captious said,

  3. Katrina said,

    I’ve been craving the tofu from your chili for weeks, and now that I’m finally home from my travels, I’m making it for burritos tonight! Even though the tofu recipe is so simple, I think it’s pretty much perfect.

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