Mexican Scrambled Tofu Burritos
In this recipe, you can use a jar of salsa instead of the tomato topping that I used. The benefit of doing that would be to save a little time and not need as many ingredients. I made homemade salsa this summer with my Aunt. After having homemade, homegrown salsa, I just don’t like store-bought salsa now and I don’t have any homemade stuff left. I also really like how the fresh veggies compliment the hot burrito.
The other thing that is optional is the nutritional yeast. If you have it, use it! But if you don’t have it or know what it is yet, you can skip over it for now but definitely become familiar with this awesome ingredient in the future. I buy it from the bulk bins at Whole Foods, but I’m not sure if it’s sold at regular grocery stores because I’ve never looked. It adds a cheesy, creamy flavor to to foods. I add it to soup, popcorn, potatoes, stir fry, toast, and all of my “cheese” sauces.
More about nutritional yeast: It is rich in B vitamins, including B12. Just ½-1 tablespoon typically contains all the B12 needed for an adult in one day. It has 18 amino acids, protein, and many other vitamins. It is rich in 15 minerals including iron, zinc, phosphorous, and magnesium. Oh yeah, and it makes everything taste amazing!
The best part about this recipe is that these burritos freeze well! I double the recipe and freeze the extra burritos for an easy meal when I don’t feel like cooking. Put them in the microwave for 1 to 2 minutes and they’re ready to eat!
- 1 tomato, diced
- 1 large onion, finely chopped; divided
- 1 cup corn (if using canned corn, drain the water); divided
- 1/2 cup green onions, finely chopped; divided
- 1/4 cup fresh cilantro; finely chopped
- 1 package of firm or extra firm tofu
- 2 1/2 tbsp or half of a packet of taco seasoning
- 1 jalapeño, seeded and finely chopped (optional)
- 1/2 tsp turmeric
- 1 1/2 cups cheddar Daiya
- 1 cup non-dairy milk
- 2 tbsp nutritional yeast (optional)
- black pepper, to taste
- 2 cups refried beans
- 8 flour burrito tortillas
- oil or non-dairy butter for frying (I used Earth Balance)
- Tofutti Sour Supreme (optional)
- Mix together tomato, 1/2 large onion, 1/2 cup of corn, 1/4 cup green onions, and cilantro in a bowl. Put it in the refrigerator to use as a topping for the burrito when then they are finished.
- Heat a small amount of oil or non-dairy butter in a large skillet on medium heat. Crumble a package of firm or extra firm tofu into the skillet.
- Mix in the turmeric, remaining half of the onion, 1/4 cup green onions, 1/2 cup of corn, jalapeño (you can use more or less, or omit, depending on how spicy you want it), and taco seasoning. Cook for about 8-10 minutes, stirring occasionally. When it's done, turn off the heat and set aside.
- In a small sauce pan, bring the non-dairy milk and nutritional yeast (if you are using it) to a boil.
- Add black pepper to taste and the cheddar Daiya. Stir constantly until the Daiya is melted, about 2 minutes.
- Spread 1/4 cup refried beans onto the tortillas.
- Put 1/2 cup of tofu scramble in the center.
- Drizzle about 2 tbsp cheese sauce over the scramble and then roll them up into a burrito.
- Heat a very small amount of oil or non-dairy butter in a skillet. Fry each burrito on medium to high heat for about 1 minute per side. You can fry two or three of them at a time, depending on how large your pan is.
- Serve hot and drizzle any remaining "cheese" sauce over the top of the burrito. Top with tomato mixture and Tofutti sour cream.
***You can also add meat-free sausage to the tofu scramble. I didn’t think it was necessary with all the other flavors, and don’t use a lot of faux meats so I didn’t include it.
5 Responses to Mexican Scrambled Tofu Burritos
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