Burrito w/ Quinoa, Calabaza Squash, & Tofu
This Japanese-inspired burrito combines calabaza squash purée with tamari and rice vinegar quinoa. The sweetness of the squash balances out the acidity of the quinoa for an absolutely delicious meal. This recipe also boasts roasted garlic, fresh ginger, red onions, potatoes, tri-color quinoa, and lightly fried tofu. Top it all with a dollop of Greek yogurt, or sour cream, and hot sauce.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Roasted Calabaza Squash Purée
- 1 calabaza (or other squash or pumpkin of choice)
Quinoa w/ Ginger, Tofu, & Sprouts
- 2 cloves roasted garlic (or 1 clove unroasted garlic)
- 1 tsp. ginger minced
- 1 tbsp. red onion minced
- 1 ½ Yukon gold potatoes diced
- 1 c. tri-color quinoa
- 2 ½ c. water
- 16 oz. tofu (1 package)
- 1 tbsp. high heat oil
- 1/4 c. rice vinegar (or to taste)
- 1/4 c. tamari or soy sauce of choice (or to taste)
Burrito
- 1/4 c. calabaza purée
- 1/4 c. quinoa w/ ginger, tofu, & sprouts
- 1 tortilla shell
- splash water
- dollop Greek yogurt (optional, omit or substitute for vegan recipe)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- I used Roasted Calabaza Squash in this recipe. This takes a couple of hours and requires a calabaza (or other squash or pumpkin of choice) as well as aluminum foil and a baking dish.
- Cook Quinoa w/ Ginger, Tofu, & Sprouts. This takes less than an hour and requires a rice cooker or stove. It's easy to make ahead of time and will keep for about a week in the refrigerator. I almost always have some kind of quinoa, lentil, or rice dish in the refrigerator for exactly this purpose!
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 sour cream 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
- 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!
- Greek yogurt is a great alternative to sour cream. I generally like the flavor because it pairs better with more Mediterranean dishes. It also is less calories and aggravates my lactose intolerance without as much vengeance!