Burrito w/ Quinoa, Tamari, & Tofu
This quinoa burrito is a delectable mix of fried tofu and quinoa drizzled in tamari and white rice vinegar. You can easily substitute soy sauce, if you prefer or don't have tamari on hand. I prefer tamari because it has a richer flavor and you can use less of it. If you're worried about gluten and salt content, it also contains no wheat and tends to have less sodium than soy sauce.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Rice Vinegar & Tamari Quinoa
- 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)
- 1 c. bean sprouts
Burrito
- 1/4 c. rice vinegar & tamari quinoa
- 1 tortilla shell
- splash water
- dollop sour cream (optional, omit or substitute for vegan recipe)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- 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. On my stove, this is about a 6 with a cast iron pan. 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!