Crispy Tofu Burritos
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Vegan Richa · by Vegan Richa★ 5.0 (10)

Crispy Tofu Burritos

NUTRITION · PER SERVING40M COOK
CAL 26%·PRO 37%
CARBS 80G62% OF CAL
6G FIBER70G OTHER4G TOTAL SUGAR
FAT 14G25% OF CAL
3G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy baked tofu burritos filled with spiced mushrooms, potatoes, rice, and fresh vegetables. Flavorful and satisfying.

mainmexicantacotofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 teaspoon oil
  • 1 to 2 teaspoons chili powder,
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 2 teaspoons lime juice
  • 1 tablespoon tomato paste
  • 1/4 cup of water (or broth)
  • 7 ounces of firm or extra firm tofu (pressed for 15 minutes, then cubed or sliced, as you like)
  • 4 ounces of mushrooms (sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.)
  • 1/2 cup sliced red onion
  • 1 1/2 cup peeled and cubed potatoes (I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes)
  • 1 teaspoon Italian herb blend
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika or smoked paprika
  • cooked rice (as needed)
  • 1 tomato (chopped small)
  • 1/4 cup of chopped onion
  • 3 to 4 tablespoons of chopped cilantro
  • vegan cheese (optional. I use some cheddar shreds.)
  • 4 or 5 large tortillas (at least ten inches)
  • 2 teaspoons of oil
  • 3 to 4 teaspoons hot sauce
PREP
10M
SODIUM
986MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.