Catfish Out of Water

I have been making vermicelli salads for weeks and weeks. They're my new favorite thing to make. So, it's only natural that I've been trying to figure out what else to do with them! I'm a big fan of utilizing leftovers. Oftentimes, I'll just stand in front of my refrigerator and go, "What can I make with this today?" I have both Vermicelli Salad w/ Cucumber & Tofu and Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. So, naturally I'm going to inevitably make a vermicelli burrito.

I'm a big fan of burritos. They're a great way to utilize leftovers. Just about anything can be wrapped in a tortilla, lightly toasted, and virtually instantly turned into a new and interesting dish! It's not the most classic of burritos. But, anyone who knows me, knows that I turn absolutely everything into a burrito.

I'm particularly fond of turning vermicelli into burritos. There are so many great burrito recipes that are made from fresh produce. So, not having to cut them up every time because they're already in a salad that you can just grab out of the refrigerator? It's the perfect way to repurpose a single salad in multiple ways throughout the week.

Gallery

Variations of Vermicelli Burrito

As I said, I've been making these vermicelli salads pretty much constantly for weeks! They're my new favorite thing to make. And of course I'm making burritos out of them. There are so many different ways to mix and match the produce that you have on hand, with your own favorite ingredients, and to utilize what's seasonally available at the time. I keep mixing up what I toss into these salads, which translate very well to burrito form.

Burrito w/ Vermicelli, Avocado Dip, & Runny Egg

Vermicelli, Kohlrabi, & Avocado Burrito

Burrito w/ Salmon, Vermicelli Salad, & Avocado Dip

Burrito w/ Vermicelli Salad, Tofu, & Avocado Dip

This vermicelli burrito combines lightly fried tofu, carrots, bell peppers, tomatoes, cucumbers, ginger, garlic, shallots, tamari, tahini, rice vinegar, and freshly squeezed lime juice. It's a quick and easy dish to throw together and to utilize leftovers throughout the week to make burritos.

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Asian, Italian, Japanese, Mexican

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Vermicelli Salad

• 100 g. vermicelli
• 16 oz. tofu fried
• 2 carrots diced
• 1 red bell pepper diced
• 1 tomato diced
• 1 English cucumber (or 1 standard cucumber), diced
• 1 tbsp. ginger minced
• 2 cloves garlic minced
• 1/4 shallot minced
• 3 tbsp. tamari
• 3 tbsp. white rice vinegar
• 2 tbsp. tahini
• 1 lime juiced

Avocado Dip

• 3 avocados
• 3 cloves garlic
• 3 limes juiced
• 3/4 c. Greek yogurt
• 1 c. walnuts
• 2 tbsp. olive oil
• dash salt
• dash pepper

Burrito

• 1/3 c. vermicelli salad
• 1 tortilla shell
• splash water
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• This Vermicelli Salad w/ Cucumber & Tofu 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 topped this burrito with Avocado Dip w/ Greek Yogurt, Walnuts, & Lime. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!

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 avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. 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

• 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!