Tex-Mex Tofu Burritos with Cilantro Lime Dressing
Team: Des Burritos 1
Host School: Southern Valley Unified Union @Halifax
Age Group: Middle School
Ingredients
14 ounce package extra firm tofu, drained and cut into ½ inch pieces
½ tsp. black pepper
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. ground cinnamon
2 ½ tsp. cider vinegar
2 tsp. maple syrup
2 Tablespoon olive oil
1 cup sliced onion
1 cup red bell pepper
1 cup zucchini
1/2 tsp. salt
1 cup corn, black bean and pepper salsa
1 cup white rice cooked with spices (1/2 tsp. each cumin, coriander, cayenne pepper)
Flour tortillas
¼ cup sliced green onion
¼ cup sour cream
¼ cup Cabot Monterey Jack cheese
Black Bean and Corn Salsa
1 can black beans
1 can sweet corn
1 red bell pepper, diced
1 orange bell pepper, diced
1 avocado
½ sweet onion, diced
1 jalapeno, diced
½ cup cilantro, chopped
½ tsp. cumin
½ tsp. garlic salt
2 TBSP. lime juice
Cilantro Lime Dressing
Ingredients:
2 cups fresh cilantro
1 garlic clove
¼ cup lime juice
2 tsp maple syrup
½ tsp ground coriander
½ tsp sea salt
½ cup extra virgin olive oil
½ cup Cabot whole milk Greek yogurt
Preparation Instructions
Step One: Cut tofu and add spices, set aside
Step Two: Heat oil, add onion, saute 2 minutes, add, pepper and zucchini, saute 4 minutes, stir in tofu, salsa and salt. Cook 2 minutes, stirring occasionally
-Mix all ingredients together and add to the heated tofu mixture
In food processor, place the cilantro, garlic, lime juice, maple syrup, coriander and salt. Pulse to combine. With blade running, pour in the olive oil and process until smooth. Blend in ½ cup plain milk Greek yogurt.
Assembling Burrito: Heat burritos, put spoonful of rice on the burrito, add tofu, salsa & veggie mix, then add cheese, sour cream and green onions. Roll together and add the Cilantro lime dressing to the top. Garnish with salsa and lime slice.