Burrito w/ Vermicelli, Kohlrabi, & Avocado
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.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Vermicelli Salad
- 100 g. vermicelli
- 16 oz. tofu fried
- 1 c. peanuts toasted
- 4 carrots diced
- 1 red bell pepper diced
- 1 jalapeño minced
- 1 tbsp. ginger minced
- 2 cloves garlic minced
- 3 tbsp. tamari
- 3 tbsp. rice vinegar
- 2 tbsp. tahini
- 1 avocado
Greek Yogurt Dip
- 2 cloves roasted garlic (or 1 clove unroasted garlic, minced)
- 8 oz. Greek yogurt
- 1 lemon zested & juiced
- 1/4 c. dill minced
- 1 tbsp. shallot minced
- 1 tbsp. dijon mustard
- 1 tbsp. olive oil
- dash salt
- dash pepper
Burrito
- 1/3 c. vermicelli salad
- 1 tortilla shell
- splash water
- dollop Greek yogurt dip (optional, omit or substitute sour cream)
- dollop hot 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!