Southwest Tofu Burrito With Avocado

Southwest Tofu Burrito With Avocado
4.5 from 2 ratings
Recipe Courtesy of Kathy Patalsky and House Foods"These hearty New Mexico-inspired burritos are packed with spicy tofu sofritas, a salsa-infused scramble with onions and southwest spices. Also filling this savory meal, avocado, red cabbage, and a spicy chipotle mayo sauce."
  • 1 package tofu, such as house foods tofu extra firm
  • 1 cup chunky salsa
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon chipotle powder
  • 1 teaspoon cumin powder
  • 1/3 cup nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 cup vegan mayo
  • 1 teaspoon maple syrup
  • 1/4 teaspoon chipotle powder
  • 1 avocado, sliced
  • 1 1/2 cup red cabbage, thinly sliced
  • 2 large burrito-sized tortillas
  • 1/2 cup shredded vegan cheese, optional
  1. Drain your tofu and squeeze dry with a paper towel or clean dish towel.Add the olive oil to a large skillet and warm over high heat.Add the onions and garlic to the skillet and saute for 2-3 minutes. Then add in the tofu by crumbling into small scrambled pieces with your hands. Add the salsa. Also sprinkle in the spices and nutritional yeast. Fold everything together using a spatula. Reduce heat to medium. Allow to cook 3-5 minutes, or until the moisture cooks off a bit and the tofu softens, marinating with all the flavors. You want most of the excess liquid from the salsa and tofu to be absorbed or cook off. Remove from heat when done.
  2. Combine all the vegan mayo ingredients and whip together in a small bowl. Place in the fridge to chill.
  3. Warm your tortillas and start filling them. Add a generous slather of the chipotle mayo and spread evenly over the tortilla. Then add about 1 heaping cup of the tofu mixture. Followed by the optional shredded vegan cheese, cabbage and avocado. Fold up the tortillas, slice and serve warm.