Buffalo Tofu Burritos

Hey again! I wanted to share with you a recipe I tried out recently. These burritos took about 30 minutes to make, and were awesome to pack as a lunch for my husband and me this week.

Ingredients

For the Tofu

• 1 container of extra-firm tofu
• 1 Tbs corn starch
• Salt and pepper
• 5 Tbs buffalo hot sauce
• 2 Tbs unsalted butter

For the Creamy-Cool Yogurt Sauce

• ½ cup plain Greek Yogurt
• 1 tsp lemon juice
• 1 ½ tsp Italian seasoning
• ½ tsp garlic powder
• ½ tsp onion powder
• Pinch of salt and pepper
• For the burritos
• Buffalo tofu + any extra buffalo sauce
• Cream-cool Yogurt Dip
• ½ cup uncooked brown rice
• 1 head broccoli
• 1 cup shredded carrots
• 5 whole wheat tortillas
• Foil

Instructions

1. Drain your tofu. Slice tofu block into 5 pieces and place on a paper towel-covered cutting board. Place an additional paper towel on top of the tofu and then place a heavy object (such as a full tea-kettle) on top to drain out the moisture. Let sit for at least 10 minutes and up to 30 minutes.
2. Meanwhile, prepare you rice according to package directions. When rice is done, remove pot from heat and keep covered until ready to prepare your burritos.
3. Make your buffalo sauce by placing butter in a mug and melting in the microwave. Remove and add buffalo sauce to the mug. Stir well and set aside.
4. Once tofu has been pressed, heat a skillet over medium-high heat and cover with cooking spray. Cover each side of your tofu slices with cornstarch and a sprinkle of salt and pepper. Place tofu in skillet and cook for 8-10 minutes per side, or until each side is browned. Remove from heat and toss with buffalo sauce.
5. While tofu cooks, cut broccoli into florets and steam (I used a microwave steamer). Once softened, set aside.
6. While tofu, rice, and broccoli are cooking, combine yogurt sauce ingredients in a small mixing bowl. Taste and adjust seasonings to your taste.
7. Once everything is cooked, divide tofu, rice, broccoli, carrots, and any remaining buffalo sauce evenly among the 5 whole wheat tortillas. Roll each burrito up in foil if not eating immediately. Store in fridge for up to 5 days or store in freezer for up to 3 months. Enjoy!

Notes

Nutrition for 1 burrito: 370 calories, 14 g fat, 45 g carbohydrate, 6 g fiber, 17 g protein

bon appetit