There are so many ways to make burritos. I tend to take everything that I have as leftovers in the fridge, throw them into a burrito shell, toast, and call it lunch! It's quick, easy, and incredibly filling. This fried tofu burrito is packed with a slightly spicy Sweet Potato & Habanero Quinoa. It's topped with a dollop of Greek yogurt and hot sauce.
This fried tofu burrito is a great recipe to make your own. I recommend the way that I cook burrito shells because I like the lightly steamed texture with a little bit of crunch. Although the ingredients are entirely at your discretion! It's easy to swap out the protein, add or subtract vegetables, and top with whatever tickles your fancy.
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I might look like I have giant hands compared to the tiny burritos! But I use a 6 inch burrito shell and make what's tantamount to a soft shell taco. It likely shouldn't be able to wrap together into a burrito form... But they are nothing if not jam packed!
Variations of Fried Tofu Burrito
When I find something that I like, I tend to add it to my repertoire. Tofu fried burritos are no exception! They're the perfect meal when you need something on the go to keep you full all day.
They're protein-packed and high in fiber. Contain whole fruits and vegetables. And can easily be made with whatever you have lying around the house or is in season at the grocery store or farmer's market!
More importantly, they're absolutely delicious. If you're going to find something that's easy enough to make all summer long, it had better be tasty enough to warrant it!
Here are several other tofu burritos recipes that I have been making lately.
I have been making this burrito over and over again lately. The recipe combines tofu and sweet potato quinoa with muhammara dip for a robust dish that's also filling and nutritious. Muhammara is a Middle Eastern dip made up of roasted red peppers and walnuts, much like a quicker variation of hummus. A little goes a long way, particularly with the addition of a little hot sauce or personal touches of your own.
2tsp.lemon juice(2 tbsp. pomegranate molasses are more traditional)
dashsalt
dashpepper
1/2c.bread crumbs
Burrito
1/4c.sweet potato quinoa
2tbsp.muhammara(optional)
7cherry tomatoeshalved or quartered
3-4oz.tofu(~1/4 container per person)
1tbsp.high heat oil
1tortilla shell
splashwater
dollopgreek yogurt(optional, omit or substitute for vegan recipe)
dollophot sauce(optional)
Instructions
Cook Quinoa
Cook Sweet Potato Quinoa. This takes less than an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of quinoa in the fridge for exactly this purpose.
I have also been putting Muhammara on everything and recommend adding that as well if you're in the same kind of mood! It's a Middle Eastern dip made from roasted red peppers and walnuts. It pairs well with the nutty flavor of the quinoa.
Fry Tofu
Drain the tofu and cut in half if you're using a container. Wrap in paper towels to absorb the moisture.It's important to absorb as much water out of the tofu as you can. Oil is less dense than water, so the molecules repel one another. With cold ingredients, this causes separation. When you're frying, though, this can cause boiling hot oil to spray back at you.
Meanwhile, preheat oil in a cast iron skillet over medium-high heat.
When the skillet has preheated and the majority of the water has absorbed into the paper towels, carefully add the tofu to the skillet. Fry until golden brown. This should take about 2-4 minutes. Rotate until all sides are evenly fried.Remove from heat and wrap again in paper towels to absorb the excess oil.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
Tofu
For a more in-depth article on preparing tofu, check out my article on The Fundamentals of Fried Tofu. High heat oil and a precise cooking temperature are important to keep the tofu from drying out or burning.
Burrito
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
Toppings
Greek yogurt is a great alternative to sour cream. It has less calories and aggravates my lactose intolerance without as much vengeance!
In some of the variations of this recipe, I've also added lettuce, tomatoes, and anything else that I have readily available in my garden. This is a recipe where you should feel free to personalize it to your own style.
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