Curried Tofu Burritos Recipes

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THAI CURRY TOFU

Curried tofu made with coconut milk.

Provided by Shelita

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11



Thai Curry Tofu image

Steps:

  • Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  • Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

TOFU BURRITOS

Make and share this Tofu Burritos recipe from Food.com.

Provided by EMcooks

Categories     Soy/Tofu

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13



Tofu Burritos image

Steps:

  • Heat the oil in a large skillet. Saute the garlic and onions for 2 minute
  • Add the bell pepper. Cook until the onions are soft.
  • Add spices, corn and tofu.
  • Mix in tomato paste, soy sauce and salt & pepper to taste.
  • Fill each tortilla with 3/4 cup of filling and roll up.
  • Place in oiled dish, cover with foil, and bake 20 minute at 350 degrees.
  • Serve with Salsa.

Nutrition Facts : Calories 505.1, Fat 22.8, SaturatedFat 3.5, Sodium 1344.2, Carbohydrate 56.9, Fiber 4.8, Sugar 7.2, Protein 24.3

3 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, chopped
1 bell pepper, diced
1 1/2 lbs firm tofu, crumbled or mashed
4 tablespoons tomato paste
2 tablespoons soy sauce
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon oregano
1/2 cup cut corn
6 whole wheat tortillas
salsa

BEAN AND TOFU BURRITOS

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Bean and Tofu Burritos image

Steps:

  • Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
  • Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

Nutrition Facts : Calories 498 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 1335 milligrams, Carbohydrate 67 grams, Fiber 8 grams, Protein 22 grams

1/3 cup converted white rice
1 15-ounce can low-sodium kidney or black beans (do not drain)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
1/2 teaspoon low-sodium sazon seasoning
2 scallions, chopped
4 10-inch flour tortillas
1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
1/4 cup pico de gallo
1 cup shredded romaine lettuce
Hot sauce and sour cream, for serving

TOFU BURRITOS!

Make and share this Tofu Burritos! recipe from Food.com.

Provided by erniesbabies

Categories     Soy/Tofu

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10



Tofu Burritos! image

Steps:

  • Heat skillet over med. heat.
  • Drain and rinse black beans and add to heated skillet.
  • Drain water from tofu and crumble into skillet with black beans.
  • Stir in salsa and taco seasoning.
  • Continue stirring and mashing until becomes a re fried bean consistency. When all mashed fold in shredded pepper jack cheese.
  • Warm Tortillas in a hot dry pan just until golden brown.
  • Spread tofu and a teaspoon of sour cream on tortilla.
  • If desired add lettuce, tomato, and olives.
  • Fold tortilla around filling and enjoy!

1 (14 ounce) package firm tofu
1 (15 ounce) can black beans
1/2 cup salsa
1 (7/8 ounce) package taco seasoning
1/2 cup shredded jalapeno jack cheese
4 -6 tortillas
sour cream
lettuce (optional)
tomatoes (optional)
olive (optional)

CURRIED TOFU BURRITOS

This is a really really interesting recipe which uses a unique blend of spices. Really, I've never seen anything like it. I initally thought it looked a little "hippy dippy" but gave it a try because I was so intrigued. Glad I did - super delicious and a totally new flavor!

Provided by sofie-a-toast

Categories     Curries

Time 15m

Yield 4 Burritos, 4 serving(s)

Number Of Ingredients 14



Curried Tofu Burritos image

Steps:

  • Sautee the onions in pan with a little bit of oil.
  • Add tofu and spices and cook until tofu is firm and browned well on all sides.
  • Add the thawed spinach, soy sauce and yeast and cook until combined and thoroughly heated.
  • Serve as a burrito, with the tofu, cheddar cheese and salsa to taste and diced tomatoes wrapped in the tortilla.

1 (16 ounce) package extra firm tofu, cubed
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon turmeric
4 tablespoons soy sauce
4 tablespoons nutritional yeast
1 (10 ounce) package frozen spinach, thawed
1 onion, diced
2 tomatoes, diced
cheddar cheese
salsa
4 tortillas

VEGAN TOFU BREAKFAST BURRITOS

This is an excellent vegan breakfast burrito with tofu that is delicious and filling without any eggs or dairy.

Provided by redbetsy

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12



Vegan Tofu Breakfast Burritos image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
  • Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
  • Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
  • Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 36.1 g, Fat 9.1 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 1.3 g, Sodium 51.9 mg, Sugar 2.5 g

3 tablespoons olive oil, divided
4 potatoes, diced
salt and ground black pepper to taste
2 yellow onion, chopped, divided
2 cloves garlic, minced, or more to taste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ cup water
¼ cup nutritional yeast
1 (16 ounce) package extra-firm tofu
8 (6 inch) corn tortillas

CURRIED TOFU

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 15m

Number Of Ingredients 10



Curried Tofu image

Steps:

  • Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  • Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.

Nutrition Facts : Fat 15 g, Fiber 3 g, Protein 13 g

1 container (14 ounces) firm or extra-firm tofu, drained
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup lite coconut milk
1 box (10 ounces) frozen green beans, defrosted
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
Cooked white rice, for serving (optional)

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS

Categories     Breakfast     Brunch     Dinner     Lunch     Tofu     Vegan

Yield 6 servings

Number Of Ingredients 6



Any-Time-of-Day Scrambled Tofu Burritos image

Steps:

  • Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
  • Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
  • Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
  • Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
  • Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
  • menu suggestions
  • See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
  • nutrition information
  • Calories: 314
  • Total Fat: 16g
  • Protein: 11g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sodium: 840mg

One 16-ounce tub soft or firm (but not extra-firm) tofu
1 tablespoon nonhydrogenated margarine
1 cup salsa (your favorite variety-try black bean and corn, cilantro-garlic, chipotle, etc.)
1/4 to 1/2 teaspoon curry powder
Six 8- to 10-inch soft flour tortillas
About 1 1/2 cups grated vegan Cheddar or nacho cheese

SPICY TOFU BURRITOS

Make and share this Spicy Tofu Burritos recipe from Food.com.

Provided by Sueie

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14



Spicy Tofu Burritos image

Steps:

  • Preheat oven to medium heat.
  • Wrap tortillas in alfoil and place in oven to heat through, about 15 minutes.
  • In the meantime, heat oil in large skillet over medium-high heat.
  • Add onion and saute until golden, about 5 minutes.
  • Add cumin and turmeric, stir 30 seconds.
  • Add tofu capsicum, jalapeno and garlic and saute until heated through, about 3 minutes.
  • Add cheese and stir until melted, about 1 minute.
  • Season to taste with salt and pepper.
  • Spoon mixture equally down centre of each tortilla.
  • Top with lettuce and coriander.
  • Squeexe lime wedges over.
  • Wrap tortillas around filling and serve and top with salsa sauce.

4 flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
2 cups tofu, crumbled
1 cup chopped red capsicum
1 1/2 tablespoons minced seeded jalapeno peppers
1 clove garlic, minced
1/2 cup grated mozzarella cheese
1 cup shredded lettuce
6 tablespoons chopped fresh coriander
4 lime wedges
1 bottle salsa, to serve

THAI TOFU BURRITOS WITH PEANUT SAUCE

This recipe was inspired by a tofu burrito that I tried at a local restaurant. It is the perfect combination of flavors: salty, sweet, and a little bit of spice. The peanut sauce is very close to Molly Katz's recipe. They are yummy!

Provided by Grizzly27

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 16



Thai Tofu Burritos with Peanut Sauce image

Steps:

  • Wrap tofu in a paper towel.
  • Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
  • Combine slaw mix, cilantro, and rice vinegar in a bowl.
  • Dice tofu into 1-inch cubes.
  • Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
  • Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.9 g, Cholesterol 3.2 mg, Fat 20.1 g, Fiber 5.5 g, Protein 18.6 g, SaturatedFat 3.4 g, Sodium 725.4 mg, Sugar 3.9 g

1 (16 ounce) package extra firm tofu, drained
½ cup peanut butter
½ cup hot water
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) package coleslaw mix with carrots
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
salt and ground black pepper to taste
6 (9 inch) tortillas whole wheat tortillas

SPICY TOFU BURRITOS

Categories     Sandwich     Soy     Low Fat     Vegetarian     Quick & Easy     Mozzarella     Bell Pepper     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 13



Spicy Tofu Burritos image

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
  • Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

4 7- to 8-inch-diameter fat-free flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
12 ounces firm tofu, crumbled (about 2 cups)
1 cup chopped red bell pepper
1 1/2 tablespoons minced seeded jalapeño chili
1 garlic clove, minced
1/2 cup grated mozzarella cheese (about 2 ounces)
1 cup (packed) thinly sliced romaine lettuce
6 tablespoons chopped fresh cilantro
4 lime wedges

CURRIED LENTIL BURRITO

Make and share this Curried Lentil Burrito recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17



Curried Lentil Burrito image

Steps:

  • Saute onion, curry powder, and jalapeno in 2 tablespoons oil in a nonstick skillet over med-high heat.
  • Cook until onion begins to brown, 5-8 minutes.
  • Add broth, tomatoes, potatoes, lentils, and bay leaf; decrease heat and simmer until lentils are tender, 20-30 minutes.
  • Stir in frozen spinach and lime juice; season to taste with salt.
  • Blend eggs, milk, and parsley in a pie plate.
  • Heat a large nonstick skillet over med-high heat.
  • Dip both sides of a tortilla into egg mixture, then fry in 1-2 teaspoons of the remaining oil until golden, about 1 minute; flip tortilla, sprinkle with 1/4 cup cheese, and continue frying until second side is brown, about 1 minute.
  • Remove tortilla from heat; assemble with 3/4 cup lentil filling; roll up burrito-style.

Nutrition Facts : Calories 505.4, Fat 28, SaturatedFat 8.8, Cholesterol 119.2, Sodium 423.4, Carbohydrate 43.5, Fiber 11.4, Sugar 4.3, Protein 22

1/2 cup diced onion
2 teaspoons curry powder
2 teaspoons seeded minced jalapenos
1/4 cup vegetable oil, divided
3 cups low sodium vegetable broth
1 cup chopped tomato
1 cup cubed red potatoes
1/2 cup brown lentils, rinsed
1 bay leaf
1 cup frozen chopped spinach
1 lime, juice of
salt
2 eggs
2 tablespoons milk
2 tablespoons chopped fresh parsley
4 flour tortillas (10-inch)
1 cup shredded monterey jack cheese

CURRIED TOFU WRAPS

This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish

Provided by Katy Greenwood

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 10



Curried tofu wraps image

Steps:

  • Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
  • Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.

Nutrition Facts : Calories 994 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.9 milligram of sodium

½ red cabbage (about 500g), shredded
4 heaped tbsp dairy-free yogurt
3 tbsp mint sauce
3 x 200g packs tofu , each cut into 15 cubes
2 tbsp tandoori curry paste
2 tbsp oil
2 onions , sliced
2 large garlic cloves , sliced
8 chapatis
2 limes , cut into quarters

TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY

Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17



Tofu Scramble Breakfast Burrito Recipe by Tasty image

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
  • Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
  • To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams

3 medium yukon potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon dried oregano
3 teaspoons garlic powder, divided
kosher salt, to taste
pepper, to taste
14 oz extra firm tofu, 1 block
3 tablespoons low sodium soy sauce
3 tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon ground turmeric
1 cup grape tomatoes, halved
3 cups fresh spinach
4 large flour tortillas
1 avocado, for serving, diced
hot sauce, for serving

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From wearesovegan.com


CURRIED TOFU SALAD - VEGGIE INSPIRED
Instructions. In a medium mixing bowl, whisk the yogurt, mayo, mustard, lemon juice, curry powder, turmeric, salt and pepper. With your clean hands, crumble the pressed firm tofu into the same bowl. Don’t be perfect – leave some pieces bigger than others and crumble some pieces smaller.
From veggieinspired.com


CURRIED TOFU BURRITOS RECIPE - WEBETUTORIAL
Curried tofu burritos is the best recipe for foodies. It will take approx 15 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make curried tofu burritos at your home.. The ingredients or substance mixture for curried tofu burritos recipe that are useful to cook such type of recipes are:
From webetutorial.com


MEXICAN TOFU BURRITOS - LITTLECUCUMBER
Mix the smoke paprika, the paprika, garlic powder, onion powder, cumin, salt, and ground pepper. Then add all the crumble tofu to the spices and combine, make sure all the pieces of tofu are cover with the spices and then add the olive oil, combine everything and place the tofu in a baking tray. Bake the tofu for 25 minutes, and don’t forget ...
From littlecucumber.com


TOFU BREAKFAST BURRITOS (FREEZER-FRIENDLY!) - DELIGHTFUL ADVENTURES
Spoon vegetables into a bowl and set aside. Add the remaining teaspoon of oil to the same pan, add crumbled tofu and turmeric and stir until tofu is evenly coated with the turmeric. Add add optional chili powder and salt, mix until combined. Cook for another 5 minutes, or until the tofu starts to brown slightly.
From delightfuladventures.com


CURRIED TOFU SALAD WRAPS - CONNOISSEURUS VEG
Stir the mayo, lemon juice, zest, and curry powder together in a large mixing bowl. Stir in the celery, carrots, scallions and raisins. Add the tofu. Stir well until the ingredients are evenly distributed. Taste-test and season with salt and pepper to …
From connoisseurusveg.com


CURRIED TOFU, LENTIL AND VEGGIE BREAKFAST BURRITOS
Burritos make an excellent on-the-go breakfast, especially these curried tofu, lentil and veggie ones! Dip them in salsa or your favorite sauce for even more flavor. Not feeling up to something savory for breakfast? You could have them alone or pair them with your favorite side (like fruit, roasted veggies, salad, or soup) for lunch or dinner.
From thenostalgicherbivore.com


SCRAMBLED TOFU BURRITOS - VEGAN BREAKFAST BURRITO - VEG KITCHEN
On its own, tofu is a blank slate, without a lot of flavor. But it is very good at absorbing all of the flavors of the ingredients you cook it with. And this simple tofu burrito has become one of my favorite easy tofu recipes. This vegan breakfast burrito is: Loaded with protein-packed tofu. Fun to make and eat. Kid-Friendly.
From vegkitchen.com


EASY ENCHILADA TOFU BURRITO BOWLS - BUILD YOUR BITE
Bake at 400 degrees for 20-25 minutes, stirring once, until the tofu begins to dry out but is not burnt. Heat a skillet on medium high heat and add the tofu, enchilada sauce, lime, cumin, and salt. Cook for 10-15 minutes on medium high heat, stirring frequently, until sauce thickens up and coats tofu. Serve burrito bowls with a bed of white ...
From buildyourbite.com


MANGO “BURRITO” BOWLS WITH CRISPY TOFU AND PEANUT SAUCE
Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside. Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s …
From cookieandkate.com


CURRIED TOFU SUMMER ROLLS - FORKS OVER KNIVES
Preheat oven to 400°F. Line a baking sheet with parchment paper. Cook noodles according to package directions; drain. Rinse with cold water; drain well. Using scissors, snip noodles into 2- to 3-inch-long pieces. For marinade, in a …
From forksoverknives.com


TOFU BURRITOS | CANADIAN LIVING
Add tofu cubes, green and jalapeño peppers, and tomatoes; cook until peppers are softened, about 4 minutes. Spoon about 1 cup (250 mL) of the tofu mixture along centre of each tortilla; sprinkle with 1/4 cup (50 mL) of the cheese. Fold up bottom edge, then sides; roll up.
From canadianliving.com


17 DELICIOUS VEGAN BURRITO RECIPES YOU WILL ABSOLUTELY LOVE
Vegan burrito recipes: Thai green curry. These delicious vegan Thai green curry burritos are loaded with crispy baked tofu, tender eggplant, and snow peas simmered in a spicy green curry sauce team up with cilantro rice. Simply heavenly, filling and nutritious. These burritos will make you fall inlove with tofu.
From juelzjohn.com


EASY TOFU BURRITO BOWL MEAL PREP - SIMPLE VEGAN RECIPES
Just combine ¾ cup rice with ¾ cup water, cook at pressure for 5 minutes, and do a 10-minute natural release. While the tofu and rice cook, make your beans! Saute peppers onions, and garlic, then add beans, beer, and a broth cube, and simmer for a few minutes to bring the flavors together.
From glueandglitter.com


EASY CRISPY BAKED CURRIED TOFU - RUNNING ON REAL FOOD
Instructions. Cut the tofu into cubes, triangles or slabs. Add to a container with the soy sauce, tamari, spices and shake to thoroughly coat all the pieces. Bake at 400 degrees for about 20-30 minutes until crispy, flipping halfway through.
From runningonrealfood.com


9 VEGETARIAN BURRITOS FOR EASY WEEKNIGHT DINNERS | ALLRECIPES
9 Vegetarian Burritos for Easy Weeknight Dinners. Burritos make a quick and easy meal idea that the whole family can enjoy. For vegetarians, you have a world of filling options, including a variety of beans, rice, tofu, cheese, and, of course, plenty of veggies. Let everyone build their own, customizing with a drizzle of hot sauce here and a ...
From allrecipes.com


CURRIED TOFU BURRITOS RECIPE - FOOD.COM | RECIPE | RECIPES, BEAN ...
Aug 4, 2014 - This is a really really interesting recipe which uses a unique blend of spices. Really, I've never seen anything like it. I initally thought it looked a little hippy dippy but gave it a try because I was so intrigued. Glad I did - super delicious and a totally new flavor!
From pinterest.com


THE BEST VEGAN BREAKFAST BURRITOS - RAINBOW PLANT LIFE
Grab a large burrito-sized tortilla (I used 10-inch flour tortillas). Add a generous dollop of the queso sauce to one half of the tortilla. Top with the tofu scramble, followed by the roasted potatoes, pico de gallo, and avocado. Roll up the burrito. Add the rolled burrito to a hot frying pan, seam side down.
From rainbowplantlife.com


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