This vegan Sofritas Tofu Burrito has it all: crumbled tofu simmered in a spicy adobo Sofrito Sauce, cilantro-lime quinoa, corn, and mashed avocado stuffed into an easy-to-eat tortilla container.
Course dinner, lunch, main dish
Cuisine dairy-free, Mexican-inspired, vegan
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Stephanie McKercher, RDN
Baking sheet (with aluminum foil or a silicone baking mat for lining)
2-quart saucepan (or similar size)
12-inch skillet (or similar size)
1(14 -ounce package)extra-firm tofu
1tablespoonred wine vinegar
3chipotle peppers in adobo sauce(canned)
1tablespoonadobo saucefrom the can
¼cupdiced yellow onion
½teaspoonsalt or to taste
¼cupfrozen corn kernels
¼cupchopped fresh cilantro
4(10-inch)flour tortillas, warmed (see note)
2smallavocados,mashed (about ¾ cup)
1cupchopped romaine lettuceor lettuce of choice
Mexican-style hot sauce for serving(optional)
Roast the Poblano Pepper:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil or a silicone baking mat.
Place the poblano pepper on the baking sheet and transfer to the oven. Roast 20 minutes, flipping halfway through, or until the skins are blackened and blistered.
Remove the roasted poblano pepper from the oven and set aside to cool.
Press the Tofu:
While the pepper is roasting, remove the tofu from the container and wrap it in paper towels or a clean dish towel.
Transfer the wrapped tofu to a plate and place something heavy (such as a cast iron skillet) on top to press the tofu for at least 15 minutes. (This helps remove most of the liquid it’s packed in.)
Unwrap the tofu, use your fingers to crumble it into pieces (similar to the size of ground meat), and set aside.
Cook the quinoa:
In the meantime, add dry quinoa to ¾ cup water in a 2-quart (or similar size) saucepan.
Cover and bring to a boil, and then reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender and most of the liquid is absorbed
Stir in frozen corn, cilantro, and lime juice, and cook for 1 minute, or until the corn is warmed through.
Remove from the heat and set aside.
Blend Sofritas Sauce:
Pull out the stem of the roasted poblano pepper and discard. Roughly chop the pepper and transfer to a blender.
Add the water, grapeseed oil, red wine vinegar, tomato paste, chipotles in adobo, adobo sauce, onion, garlic, cumin, chili powder, smoked paprika, oregano, and salt to the blender.
Cover and blend on high for 1 minute, pausing to scrape the edges of the blender with a spatula as needed, or until the sauce is smooth and evenly mixed.
Cook Sofritas Tofu:
Transfer the crumbled tofu to a 12-inch skillet over medium heat. Stir in the Sofritas sauce from the blender and cook for 10 minutes, stirring often, or until the mixture is warm and fragrant. Turn off the heat.
Assemble the Burritos:
Lay a tortilla on a flat surface and spread ¼ of the mashed avocado on the center of the tortilla.
Add ¼ of the sofritas tofu, cooked quinoa, lettuce, and diced tomato on top of the mashed avocado.
Fold up the sides of the tortilla and roll it up to form the burrito.
Repeat with remaining ingredients until all of the tortillas are used.
Serve with Mexican-style hot sauce if desired.
Storage: Wrap burritos in aluminum foil or store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.Warming the tortillas helps them hold up to filling and rolling. To warm up tortillas in the microwave, place tortillas on a plate with a damp paper towel on top of each tortilla. Microwave on high for 20 seconds, or until the tortillas are warm. To warm up tortillas in the oven, preheat the oven to 350 degrees Fahrenheit. Wrap the tortillas in aluminum foil and transfer them to the oven. Bake for 10 minutes, or until heated through.