Description
Soyrizo Tofu Burritos are a must-have. They are in regular rotation, a weekly recipe in this house.
Ingredients
- FOR THE FILLING:
- 1 Tablespoon Olive Oil
- 1 cup Onion, Diced
- 1 package (14 Oz. Size) Extra Firm Tofu, Organic
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 2 teaspoons Turmeric
- 1 package (9 Oz. Size) Soyrizo
- FOR THE BURRITOS:
- 1-½ cup Pinto Beans
- 6 whole Flour Tortillas, Burrito Size
- 1 cup Baby Spinach, Fresh
- ⅓ cups Vegan Shredded Mozzarella
- ⅓ cups Radishes, Cut Into Matchsticks
- ⅓ cups Cilantro, Fresh Leaves
- 1-½ whole Avocados, Sliced
Preparation
Heat a large skillet over medium-high heat. Add olive oil and onion. Cook until onion is translucent and slightly browned on the edges, about 5 minutes.
Crumble tofu into the pan, stirring to combine. Cook for about 3 minutes, then add salt, pepper, and turmeric. Mix well.
Add soyrizo, mixing well again. Continue to cook until the bottom caramelizes a bit, about 5 minutes, stirring two to three times. You want the mixture to be thoroughly heated, and have a bit of caramelization.
Meanwhile, heat pinto beans in a pan or the microwave until warm, about 5 minutes.
Toast tortillas over a flame, or warm in the microwave. I prefer tortillas toasted over the flame. Use tongs so you don’t burn yourself.
Divide spinach among the tortillas, and layer heated pinto beans, cheese, soyrizo filling, radish, cilantro, and avocado. Wrap and enjoy!
