Tofu Burritos
Press tofu very dry with paper towels. Using a fork or a paring knife, break into large crumbles.
Ingredients :
- 1 cup water
- 1/2 cup jasmine rice, rinsed
- 1/2 tsp. kosher salt
- Beans
- 1 Tbsp. neutral oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 tsp. dried oregano
- 1 can pinto beans, liquid reserved
- 1/4 cup water
- 2 tsp. finely chopped chipotle chiles in adobo sauce
- 1 tsp. kosher salt
- 1/2 tsp. ground cumin
- 1/2 tsp. Mexican or Italian oregano
- 1 bay leaf
- Tofu
- 1 pkg. extra-firm tofu, drained
- 1 Tbsp. neutral oil
- 1 garlic clove, finely chopped
- 4 tsp. finely chopped chipotle chiles in adobo sauce
- 1 Tbsp. tomato paste
- 1 tsp. chili seasoning
- 1/2 tsp. ground cumin
- 1/2 tsp. kosher salt
- 1/2 cup low-sodium vegetable stock
- 1 Tbsp. fresh lime juice
- Burritos & Assembly
- 2 large tortillas
- 1/4 cup loosely packed fresh cilantro, coarsely chopped
- Zest of 1 lime
- Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving
Directions :
- In another small pot over medium heat, heat oil. Add onion and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Add beans and their liquid, water, chiles, salt, cumin, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, 8 to 10 minutes.
- Tofu
- Press tofu very dry with paper towels. Using a fork or a paring knife, break into large crumbles.
- In a large skillet over medium heat, heat oil. Add tofu crumbles and cook, undisturbed, until browned and crispy on the bottom, 8 to 10 minutes. (Stir if tofu begins to get too brown.) Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chiles, tomato paste, chili seasoning, cumin, and salt; stir to coat.
- Add stock and lime juice and cook, stirring occasionally, until sauce is reduced and tofu is coated, about 5 minutes. Remove from heat.
