The other day I made Vermicelli Salad w/ Kohlrabi & Avocado. This is an absolutely delicious salad with tofu, peanuts, carrots, bell peppers, jalapeños, ginger, garlic, tahini, tamari, rice vinegar, and avocado. I'm not ordinarily one for salads, though. Salads are all fine and dandy. Oftentimes they contain the least expensive, least nutritious lettuce that I quite frankly think tastes terrible. For which most restaurants and salad dressing overcompensate by adding sugar, salt, and fat laden dressings in an attempt to make them even remotely palatable. Which negates the reason for eating a salad in the first place... Which is beyond the point, though! I'm not a salad person. And, when I'm going to endeavor to actually make a salad. It is going to be one worth eating! And then I'm going to turn it into a vermicelli burrito.
I tend to eat foods in waves. I'll go from quinoa and lentil dishes to curry and salmon meals. This means that, while I do cook the vast majority of my food and tend to make one big meal at the beginning of the week and then eat it in various forms for the duration of the week. That does mean that I need to get creative! If I, like this week, don't just want to eat salad after salad (no matter how delicious that salad may be), I have to branch out I'm some way. And one of my favorite ways is burritos!
Burritos are quick and easy. They only take about 15 minutes to throw together. And are a great grab and go meal to eat on the run. Plus I can put hot sauce on then.
But the main reason that I make burritos so often is that they're a great way to utilize leftovers. If it isn't completely a liquid or soup-consistency, it can surely be wrapped in a tortilla and dolloped with sour cream and hot sauce! Or Greek yogurt, as I ordinarily do. Because I find that the flavor profile works more widely with other dishes and I would rather be eating quantities of Greek yogurt, rather than sour cream. I can also get it organic and in bulk at Costco.
Gallery
Obviously don't feed your pets avocados! Esmérelda just likes to smell things and figure out what exactly I'm doing. She very rarely actually tries to eat anything. Otherwise, I wouldn't let her flit about behind me. As you will quite often see her do!
Variations of Vermicelli Burrito
My newfound obsession with vermicelli salad has also come my newfound foray into vermicelli burritos. I have found these equally delicious on their own, in a breakfast burrito with a runny egg, and with my next obsession with avocado dip.
This vermicelli burrito delectably combines tofu, peanuts, carrots, bell peppers, jalapeños, ginger, garlic, tahini, tamari, rice vinegar, and avocado. It also goes to show how easily you can turn leftovers into a new quick and easy meal. I'm particularly fond of utilizing leftovers for burritos. It makes the dish new and interesting. Especially with a salad, which tends to wrap quite nicely into an incredibly refreshing burrito.
dollopGreek yogurt dip(optional, omit or substitute sour cream)
dollophot sauce(optional)
Instructions
Prepare Vermicelli Salad
This Vermicelli Salad w/ Kohlrabi & Avocado 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.
I also used Greek Yogurt Dip that I had leftover. It takes about 5 minutes to make and is a fun and easy thing to have around. Alternatively you can use plain Greek yogurt or sour cream.
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!
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