Tofu Burritos May 6, 2010Posted by Angela @ Making Food for Friends in dinner, vegetarian.
Ryan and I celebrated Cinco de Mayo with tofu burritos and Red Stripe, mon. Tofu burritos are easy to make, tasty to eat, but not the most beautiful thing to photograph, so behold a flow chart explaining this process in lieu of a photo:
Edit: This post has been bringing people to my blog through Google, so I should probably explain the tofu burrito-making process in a little greater detail so visitors to my blog don’t feel let down when they get to this page!
15-16 oz extra firm tofu (packed in water, not silken tofu in a box)
1 package taco seasoning mix (like Ortega, McCormick, etc.)
1 jalapeno, seeds removed and finely diced
1 red pepper, seeds removed and diced
1 tbs olive oil
Heat about 1 tbs olive oil or vegetable oil in a large frying pan or skillet over medium heat.
Add the diced jalapeno and red pepper to the pan, and cook for about 3-4 minutes, until they are slightly soften.
Crumble the block of tofu with your hands into the skillet. The size of the tofu crumbles do not have to be uniform—they will break apart more as you cook them. Stir the tofu around with the peppers to mix it up, and then let it cook undisturbed in the pan for a few minutes, so the tofu will start to get some crispy parts on the bottom.
After a few minutes, stir it up again, and then let it sit again to get even more crispy. Add the package of taco seasoning, stir it up, and continue to cook for a few more minutes.
Serve the tofu mixture in flour tortillas with whatever toppings you would like on top.