Crispy Tofu Burritos

with Garlic Parsley Potatoes & Tomato Chutney

dinner

Jalapeño Vegan Mayo Tomatoes Tofu Root Vegetables Parsley Leafy Greens Kale Beans/Legumes Dinner Fusion Nut-Free High-Protein Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
710
FAT
29g
CARBOHYDRATES
85g
PROTEIN
33g

MAIN INGREDIENTS

  1. 4 oz curly kale
  2. 6 oz Yukon Gold potatoes
  3. 1 onion
  4. 2 garlic cloves
  5. ¼ oz fresh parsley
  6. 14 oz organic extra firm tofu
  7. ¼ tsp ground turmeric
  8. 2 whole wheat flour tortilla
  9. 2 tbsp Follow Your Heart® Soy-Free Vegenaise
  10. ¼ cup tomato chutney
  11. 1 tbsp + 2 tsp olive oil*
  12. 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: wheat, soy
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Destem curly kale and roughly chop the leaves. Quarter the Yukon Gold potatoes. Peel and thinly slice the onion. Peel and mince the garlic. Chop the parsley. Drain the tofu and pat dry. Crumble just half the tofu into bite-size pieces. TIP: Save the remaining tofu for your own use.

2
Roast the potatoes

Place quartered potatoes on a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until browned and crisp in places, 20 to 22 minutes. When the potatoes are done roasting, add minced garlic and chopped parsley, and toss.

3
Cook the tofu

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced onion and cook until caramelized, 4 to 5 minutes. Add crumbled tofu and turmeric, and cook until tofu is golden brown, 4 to 6 minutes. Season turmeric tofu and onions with salt and pepper and transfer to a plate. TIP: We will use this skillet again in the next step.

4
Finishing touches

Return the skillet to medium-high heat and add chopped curly kale. Add a splash of water and cook until kale is bright green and wilted, 2 to 3 minutes. Sprinkle with salt and pepper. TIP: We will use this skillet again in step 6.

5
Build

Place whole wheat flour tortillas on a flat surface and spread Vegenaise on each tortilla. Top with cooked curly kale, turmeric tofu and onions, garlic parsley potatoes, and tomato chutney. Roll the burritos, tucking in the sides as you go.

6
Serve

Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Add burritos seam side down and cook until golden brown, 2 to 3 minutes per side. Cut crispy tofu burritos in half. Tuck in! TIP: For easy eating, wrap your burritos in parchment before slicing!