Southwest Tofu Burrito

Ingredients

• 1 cup brown rice (or quinoa, white rice, etc.)
• 14 oz. block extra-firm tofu
• 3 Tbsp. taco seasoning
• 2 Tbsp. lime juice
• 15 oz. can black beans
• 1 large avocado (or guacamole)
• 1 cup salsa
• 8 large tortillas (gluten-free if desired)
• Other toppings: vegan cheese, hot sauce, fresh cilantro, sweet corn, tomatoes, vegan sour cream, etc.

Instructions

1. 1

   Rinse and cook your rice according to package instructions.* (Or prepare this in advance.)

2. 2

   Meanwhile, press excess moisture from tofu (either with a tofu press or between paper towels). Then crumble tofu in a medium bowl. Add taco seasoning and lime juice. Stir well to combine.

3. 3

   In a large non-stick skillet over medium-high heat, add tofu mixture. Sauté 6-7 minutes, stirring occasionally, until tofu is lightly browned. Then add black beans (rinsed and drained). Stir and heat for 1-2 minutes.

4. 4

   Meanwhile, slice avocado and prepare desired toppings.

5. 5

   Assemble burritos: Spoon cooked rice, tofu/black bean mixture, salsa, avocado, and any other toppings of choice down the center of a tortilla. (I warm my tortillas in the microwave for 10-15 seconds before filling for better pliability.) Tuck ends in, and tightly roll up.

6. 6

   Crispy burrito option: Place finished burritos on a skillet or grill pan over medium heat. Let heat for about 3-4 minutes on each side or until lightly browned and crispy.