Make a big batch of baked tofu anytime and store it in the fridge for easy sandwiches and burritos like this all week. The basic recipe for baked tofu is baking marinated tofu slices at 425 degrees in the oven for 20 minutes on each side. Here I've used Balsamic salad dressing as a marinade and it's so good with the curry flavor of the veggies.
Ingredients
Serves 4
- 4 whole wheat burritos
- 1 package super firm tofu, drained and pressed
- Light balsamic dressing
- Assorted veggies (pepeprs, squash, snap peas, etc.)
- Curry powder
- salt and pepper to taste
- coconut or olive oil
- Optional: tofu sour cream and vegan cheese
For the Baked Tofu
- After draining and pressing the tofu, cut into long pieces.
- Place in a bowl and coat with dressing evenly. Cover and let marinate in fridge for at least 20 minutes or an hour or longer for more flavor.
- Baked in the oven for 40 minutes turning once halfway through and brushing with more dressing.
For the Curry Veggies
- Cook vegetables in 1 Tbs coconut oil.
- Add Curry seasoning and a dash of salt and pepper. I recommend the taste and adjust method when cooking with curry. Start with a healthy dash, mix it in, taste it, and go from there adjusting up to your perfect level of curry.
Assemble the Burritos
- Warm the tortillas in the microwave.
- Smear the center of the tortilla with the tofu sour cream and sprinkle a palmful of cheese on top.
- Layer the veggies and tofu, roll up and eat!
