Tofu Thai Burritos with Peanut Sauce

• FO1/4-1/3 cup fresh orange juice
• RC2 tbsp red curry paste
• OO2 tbsp olive oil
• SO2 tbsp sesame oil
• MS2 tbsp maple syrup, honey, agave or brown sugar
• RV1 tbsp rice vinegar
• PB1/2 cup peanut butter
• S1/2 tsp salt
• BE16-ounce block extra firm tofu
• CR1-2 cup cooked rice
• CR14-ounce can refried black beans
• SC1 cup shredded cabbage · shredded
• SC1 cup shredded carrots · shredded
• RB1 red bell pepper · thinly sliced
• LA1 large avocado · sliced
• CL1/2 cup cilantro leaves or Thai basil
• EW4 extra-large, whole grain tortillas
• CRcrushed roasted peanuts or peanut chili crunch · optional

Préparation

1. 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. 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. 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. 4

   Prepare the fresh vegetables, herbs, and avocado. Warm the tortillas directly over a gas flame or in the oven until pliable.

5. 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.