Name: Quinoa Veggies And Tofu Burrito
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup quinoa; 2 cups vegetable broth; 1 tablespoon olive oil; 1 block extra-firm tofu, drained and pressed; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and pepper to taste; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 1 small red onion, diced; 1 cup corn kernels; 1 can black beans, rinsed and drained; 1/2 cup chopped fresh cilantro; Juice of 1 lime; 4 large whole wheat tortillas; Avocado slices, salsa, and vegan sour cream for serving

Instructions

In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until all liquid is absorbed. Fluff with a fork and let it cool slightly.
While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Crumble the pressed tofu into the skillet and sprinkle with smoked paprika, garlic powder, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is golden brown and slightly crispy.
Add the diced bell peppers, onion, and corn to the skillet with the tofu. Cook for an additional 5-7 minutes until the vegetables are tender.
Stir in the cooked quinoa, black beans, cilantro, and lime juice. Cook for 2-3 minutes to heat everything through and allow the flavors to meld.
Place a tortilla on a flat surface and spoon a generous portion of the quinoa, veggies, and tofu mixture in the center. Top with avocado slices, salsa, and vegan sour cream, if desired.
Fold in the sides of the tortilla, then roll it up tightly to form a burrito. Repeat with the remaining tortillas and filling.
Serve the Quinoa Veggies and Tofu Burritos immediately, or wrap them in foil and bake at 350°F for 10-15 minutes for a warm and toasty treat.

Ingredients

Instructions

Nutrition Facts

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