Yesterday I made an absolutely delicious Vermicelli Salad w/ Tofu & Toasted Peanuts. If you know anything about me, it's that I will go out of my way to stretch leftovers into any combination of other meals! It's the perfect way to make a single dish last all week, while every day seeming new and interesting. I oftentimes add lettuce or eggs and turn them into some kind of salad for breakfast or lunch. But hands down my favorite thing to do is make fun and interesting burrito concoctions. So, not to be deterred from my endless burrito goal, today we have a vermicelli burrito.
The vermicelli that I used is a fine brown rice noodle. Unlike most whole wheat pasta varieties, the incredibly thin strands don't leave the noodles with that dense or gummy flavor or consistency of "healthier" pasta alternatives. It's truly one of my favorite new finds and I can't get enough of making vermicelli salads, now!
And, of course, a burrito. Because I turn absolutely every leftover into a burrito at some point. And I am never disappointed. It turns out that vermicelli does incredibly well in burritos. Vermicelli is technically made out of rice, so putting it in burrito form isn't really that far fetched. Plus fresh produce always does well in burritos. The tamari, tahini, and rice vinegar are certainly a little bit out of left field. But innovation happens through fusion. And you can't knock anyone for making delicious food! As long as it tastes good, there are no limits to the culinary imagination.
Gallery
Variations of Vermicelli Burrito
This may have been my first vermicelli burrito, but it certainly wasn't my last! I've spent weeks recreating this delicious concoction. I don't think that I've ever eaten anything like it. It's not exactly common to put noodles in a burrito? But they are brown rice noodles and the flavor profile isn't too far off of something that I could see in a burrito! But I'm obsessed. And there seems to be to waning for it.
Burrito w/ Vermicelli, Bell Peppers, & Toasted Peanuts
This brown rice vermicelli burrito combines lightly fried tofu, carrots, red bell peppers, green onions, ginger, and sprouts with tahini, tamari, and rice vinegar. I pretty much tossed all of the produce that I have on hand into a salad with my favorite sauce blends. Feel free to mix and match what you have on hand with any assortment of citrus or acidity. Burritos are an ideal dish to add your own culinary spin to.
This Vermicelli Salad w/ Tofu & Toasted Peanuts recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about a half hour to toss together, most of which is spent cooking the vermicelli and frying tofu. As the rest of the salad is raw and simply mixed together.
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 sour cream to personal preference.
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
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!
Leave a Reply