Chef notes
Tofu works well in Asian dishes, but don't get stuck in a cooking rut—tofu is incredibly versatile, so experiment with different flavor profiles and preparations. These hearty Mexican burritos feature crisp cubes of tofu seasoned with chili, cumin, onion powder and garlic powder to bulk them up. Use a mild or medium salsa according to your heat preference; you can always add hot sauce later if you need an extra kick.
Ingredients
- 1 14-ounce package extra-firm tofu
- 1/4 cup long-grain white rice
- 1 15-ounce can black beans
- 2 tablespoons cornstarch
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon canola or vegetable oil
- 2 scallions, sliced
- 4 10-inch flour tortillas
- 1 cup shredded pepper jack cheese
- 1/2 cup mild or medium salsa
- 1/2 cup fresh cilantro, plus more for serving
- Sour cream, for serving (optional)
- Hot sauce, for serving (optional)
Preparation
Press the tofu: Lay a clean dishtowel or a few paper towels on a baking sheet or plate. Slice the tofu widthwise into slabs (I like to create 6 slices) and lay them on the baking sheet.
Cover with another dishtowel or set of paper towels, then place another baking sheet or plate on top. Then place something heavy on top to help press out the water—books, a stack of bowls or a cast-iron pan all work well. Let sit for at least 30 minutes.
3.Meanwhile, in a saucepan over medium-high heat, bring the rice, black beans and their liquid, and 1/4 cup water to a boil. Reduce the heat, cover and simmer until the rice is tender and the liquid is absorbed, about 15 to 20 minutes. Fluff with a fork.
In a small bowl, combine the cornstarch, cumin, chili powder, onion powder, garlic powder and 1/4 teaspoon salt. Cut the pressed tofu into 1/2-inch cubes. Toss the tofu cubes with the cornstarch mixture, ensuring they're evenly and lightly coated. Discard any excess.
5.Heat the oil in a large nonstick skillet over high heat. Add the tofu and cook, stirring, until crisp and golden brown, about 5 to 8 minutes.
6.Add the tofu and scallions to the saucepan with the rice and beans; stir gently to combine. Season to taste with salt.
Heat the tortillas in the microwave for about 30 seconds to make them more pliable. Sprinkle 1/4 cup shredded cheese over the bottom half of a tortilla. Spread about a quarter of the tofu mixture over the cheese. Top with a quarter of the salsa and a few sprigs of cilantro.
Take the bottom edge of the tortilla and fold it up over the filling, so that the edge reaches halfway up the tortilla. Fold in the left side of the tortilla. Fold in the right side of the tortilla.
Roll up the tortilla from the bottom, tucking in the sides.
Repeat with the remaining tortillas and ingredients.
11.Microwave the burritos for 1 to 2 minutes, to warm them up and melt the cheese. Serve the burritos with extra cilantro, sour cream and hot sauce, if desired.
