Savory Crispy Tofu BurritoEdgar Castrejon
- 1 block of extra firm tofu, pre-pressed
- 2-3 tbsp cooking oil, of your choice
- 2 tbsp cornstarch
- 1/2 tsp garlic granules
- ½ tsp smoked paprika
- ¼ tsp turmeric powder
- ¼ tsp black pepper
- ¼ tsp sea salt or to taste
Pico De Gallo con Maize
- 1 15.5 oz can corn, drained and rinsed
- 1/2 yellow onion, finely chopped
- 2 tomatoes, finely chopped
- 1 medium cucumber, finely chopped
- 1/3 cup chopped cilantro
- 3 limes, juiced
- ½ tsp mushroom powder
- ¼ chili flakes
- ¼ turmeric powder
- 1/2 tsp sea salt or to taste
- 1/4 black pepper
- Simply Nourished Low Carb Tortillas
- Homemade salsa or Mi Rancho Salsa Chipotle
- Sour Cream
- Mixed Greens
To make the Pico, begin by cutting your vegetables into ¼ inch cubes to make sure they are all in the correct size; this includes the cucumber, tomatoes, and onion. Add them into a bowl alongside the drained and rinsed corn, seasonings, and lime juice. Set aside the Pico as you cook your tofu.
Open the pre-pressed tofu, pat dry using a paper towel, and chop into desired sizes, I like mine into strips and add them into a bowl with all the dry seasonings, mix well. On a hot skillet (medium heat) add oil and cook tofu on both sides for about 3-4 minutes or until golden brown.
Then heat up another pan or skillet to warm up the tortilla, it only takes about 2 minutes total.
Then assemble the burrito by adding a layer of sour cream, topped with tofu, Pico, salsa, and greens.
Wrap the burrito. Provecho.
Note: If you can’t find sour cream I have a few options, I have a recipe in my cookbook or you can mix ⅓ cup plain cream cheese with ¼ cup water, mix well and you can use this with anything savory.
Pico lasts about 2 weeks in the fridge as long as you put it into a tightly sealed container.