Tofu Thai Burritos with Peanut Sauce
These fusion-style burritos pair baked peanut-glazed tofu with black rice, seasoned refried beans, and crunchy fresh vegetables. Wrapped in warm whole grain tortillas, they offer a hearty, plant-based meal.
Ingrédients
- 1/4-1/3 cup fresh orange juice
- 2 tbsp red curry paste
- 2 tbsp olive oil
- 2 tbsp sesame oil
- 2 tbsp maple syrup, honey, agave or brown sugar
- 1 tbsp rice vinegar
- 1/2 cup peanut butter
- 1/2 tsp salt
- 16-ounce block extra firm tofu
- 1-2 cup cooked rice
- 14-ounce can refried black beans
- 1 cup shredded cabbage · shredded
- 1 cup shredded carrots · shredded
- 1 red bell pepper · thinly sliced
- 1 large avocado · sliced
- 1/2 cup cilantro leaves or Thai basil
- 4 extra-large, whole grain tortillas
- crushed roasted peanuts or peanut chili crunch · optional
Préparation
- 1
Preheat the oven to 220°C. Prepare the marinade by whisking together the orange juice, red curry paste, olive oil, sesame oil, sweetener, rice vinegar, peanut butter, and salt in a bowl or blender.
- 2
Blot the tofu and cut into 12 strips. Place on a parchment-lined baking sheet, sprinkle with salt, and brush liberally with the peanut sauce. Bake for 25-30 minutes.
- 3
Prepare the rice by boiling it in salted water until tender, then drain and fluff. Heat the refried black beans with a splash of water and chili paste or sriracha to taste.
- 4
Prepare the fresh vegetables, herbs, and avocado. Warm the tortillas directly over a gas flame or in the oven until pliable.
- 5
Assemble by layering beans, rice, tofu, vegetables, and herbs onto each tortilla. Drizzle with the remaining peanut sauce, garnish with peanuts or chili crunch if desired, and roll tightly.