Butter Tofu Burrito
This butter tofu burrito packs in flavor and plant based protein! It is easily held in your hand and filled with lettuce, pickled onions, butter tofu, and rice.
Ingredients
Tofu
- 1 ½ 15 oz blocks extra firm tofu
- 1 ½ tablespoon avocado oil
- 1 ½ tablespoon cornstarch
- 1 tablespoon turmeric or curry powder
Sauce
- 3 tablespoon vegan butter
- 1 large onion diced
- 2 tablespoon fresh ginger
- 4 garlic cloves
- 1 ½ tablespoon garam masala
- 2 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 cinnamon stick
- 1 15 oz can tomato puree or crushed tomatoes
- 1 15 oz can coconut milk
- salt/pepper to taste
Serving
- Tortilla
- Romaine Lettuce
- Pickled Onions
- Jasmine Rice
Instructions
- Start cooking your rice!
- Tear your pressed tofu into small chunks and coat in oil, turmeric, and cornstarch. Put in the air fryer for 15 min at 400F flipping ½ way through.
- Cut your broccoli/green beans and steam for 5 minutes. Set aside.
- In a large pot over medium heat, melt your butter, add your onions and stir until translucent about 5 min. Add your garlic and ginger then stir for a minute. Add in your spices and tomato puree/crushed tomatoes then bring to a boil then simmer for 10 minutes.
- Gently stir in your coconut milk for 2 minutes then add your air fryer crispy tofu. Take out the cinnamon stick then assemble your burrito.
- Warm your tortillas then place on a sheet of parchment paper. Add your lettuce, pickled onions, rice, and top with some butter tofu. Wrap up, cut in ½, and enjoy!