The key to these burritos is to use regular tofu which has been
frozen and then defrosted which gives it more of a firm, chewy
texture. Simply place tofu, container and all, into the freezer for
24 hours. Then let defrost in the refrigerator for 48 hours. Remove,
drain, and squeeze continuously on all sides until you get as much
liquid out of the tofu as possible.
These burritos are tasty
and super easy to throw together if you have some leftover quinoa
sitting in the fridge.
Makes: 4 enchiladas
- 2 cups marinara sauce
- 1 heaping Tablespoon peanut butter
(chunky is yummy)
- 1 clove garlic, coarsely chopped
chili pepper flakes, to taste
- 1 Tablespoon maple syrup
Cumin, to taste
- Sea salt and freshly ground black pepper, to
- Filling 1/8 cup vegetable broth (or you can use a bit of
- 1/2 cup chopped red onion
- 1/4 cup leek, sliced
- 1/4 cup red bell pepper, chopped
- 1 Tablespoon jalapeno,
- 1/4 cup poblano pepper
- 1/2 pound frozen (defrosted)
- 1/8 - 1/4 peanut butter marinara sauce, or to taste
- Bragg Liquid Aminos, to taste
- Cumin, to taste
juice, to taste
- Ground allspice, to taste
- Sea salt and
freshly ground black pepper, to taste
- 1 1/2 cups cooked quinoa
- 4 flour tortillas
- 1/4 cup pumpkin seeds
1. Preheat oven to 400 degrees F.
2. In a Vitamix
blender or food processor, blend the sauce ingredients until
completely smooth. Set aside.
3. In a large non-stick pan,
heat the veggie broth (or olive oil). Add onion, leek, bell pepper,
jalapeno, and poblano, cover, and cook until just tender, stirring
occasionally. Add more veggie broth (or a little water) if needed.
Add diced tofu, 1/8 - 1/4 cup peanut butter marinara sauce, Bragg's,
cumin, lime juice, allspice, salt and pepper, and heat until warmed
throughout, stirring occasionally.
4. Lightly oil an
8x11.5" baking dish. Spread a little of the sauce over the bottom.
Roll filling into tortillas and place in dish. Top with remaining
sauce. Sprinkle with pumpkin seeds, and cook (uncovered) for 20
minutes or until heated throughout. Top with dollops of non-dairy
sour cream, if desired.
Your question and comments are welcome