60 min · 1 serving · @Roma Bhatt
Butter Tofu Burrito
Yogurt-marinated, spiced tofu simmered in a dairy-free butter masala sauce and rolled with rice and vegan cheese into a crisp, meal-prep-friendly burrito.
Nutrition per serving
- 745 kcal
- 32 g protein
- 80 g carbs
- 33 g fat
Ingredients
- ¼ block extra-firm high-protein tofu, pressed and cubed
- 2 ½ tbsp unsweetened vegan yogurt
- ⅓ tsp paprika (split between marinade and sauce)
- ⅓ tsp ground cumin (split between marinade and sauce)
- ½ tsp garam masala (split between marinade and sauce)
- ¼ tsp turmeric (split between marinade and sauce)
- ½ tsp salt (split between marinade and sauce)
- 0.85 tsp garlic paste (split between marinade and sauce)
- 0.85 tsp ginger paste (split between marinade and sauce)
- 1 ½ tsp lemon juice
- 25 g yellow onion, sliced
- 1 tsp vegan butter
- ½ tbsp tomato paste
- 40 g diced tomatoes
- 1 tbsp vegan cream cheese
- 20 ml plant-based milk
- 1 tbsp water
- 1 large tortilla
- 75 g cooked rice (white or brown)
- 35 g vegan cheddar shreds
Steps
- Mix the vegan yogurt, lemon juice and half of the spices, salt, garlic and ginger paste, then coat the tofu and marinate for about 30 minutes.
- Pan-fry the tofu in a lightly oiled non-stick skillet over medium heat for about 15 minutes, turning until browned on all sides.
- Sauté the onion in the vegan butter until soft, add the tomato paste with the remaining garlic, ginger, spices and salt and cook for 2 minutes.
- Add the tomatoes and water and simmer for 10 minutes, then whisk in the vegan cream cheese and milk, fold in the tofu and simmer 5 minutes more.
- Layer the tortilla with rice, butter tofu and vegan cheese, roll tightly and toast seam-side down in a pan until crisp.
More recipes
- Sweet and Spicy Glazed Tempeh — 436 kcal
- Bò Kho (Vietnamese Beef Stew) — 376 kcal
- Stuffed Pepper Soup — 418 kcal
- Chicken Yaki Udon — 694 kcal
- Tandoori Paneer Sandwich — 390 kcal
- Egg Drop Soup — 215 kcal