Tofu canellini tahini burritos (aka: leftover burritos)

Tonight I had a couple random things leftover in the fridge: (1) tofu cubes that I’d cooked earlier in the week like this: sautéed plain tofu cubes in canola oil for 15 minutes, then threw Trader Joes Soyaki marinade on the cubes and sautéed another 15ish minutes, until all sides are golden brown; and (2) canellini beans that had been marinating in tamari, tahini, olive oil, salt and pepper for a couple days.

Leftovers: tofu cubes and white canellini beans (above)
1/2 Red pepper, chopped
1/2 Green pepper, chopped
1/2 Onion, diced
2 cups broccoli
1 t these spices: coriander, paprika, oregano, thyme, dill, salt
1/2 t pepper
Dash cayenne
Ezekial Sprouted grain tortillas
Jack, cheddar, or Colby jack cheese
Garnishes: tomatoes, cucumbers, romaine lettuce

Steam broccoli for a couple minutes, then drain water and add a couple tablespoons canola oil, the add the peppers, onions, and tofu cubes – sauté until the veggies are nicely softened.  Add the beans and sauté another 5-10 minutes on low heat.  
Shred cheese and place in the tortillas.  Place tortillas in pan, brown on either side, enough to melt the cheese.  Put tofu, Bean, veggie filling inside each tortilla, then top with whatever garnishes you choose.

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