Crispy Tofu Burritos
with Garlic Parsley Potatoes & Tomato Chutney
Mild, buttery Yukon Gold potatoes are the perfect canvas to showcase sweet, spicy tomato chutney, bright parsley, and toasted garlic. We pair them with crispy tofu for a hearty, wholesome burrito.
INGREDIENTS
- 6 oz Yukon Gold potatoes, quartered
- 2 garlic cloves, peeled and minced
- 0.25 oz parsley, leaves and tender stems roughly chopped
- 1 yellow onion, peeled and thinly sliced
- 10 oz organic extra firm tofu, patted dry, half torn into bite-sized pieces, half reserved for your own use
- 1/4 tsp ground turmeric
- 4 oz curly kale, destemmed and leaves roughly chopped
- 2 whole wheat flour tortillas
- 1/4 cup vegan mayo
- 1/4 cup tomato chutney
- 1 tbsp + 2 tsp olive oil*
- 2 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Combine potatoes, 2 tsp olive oil, and a pinch of salt and pepper on baking sheet and toss. Roast until browned and crisp in places, 20 to 22 minutes. Add garlic and parsley to potatoes and toss. (4-serving meal: use 4 tsp olive oil)
Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion and cook until softened and lightly browned, 8 to 10 minutes. Add tofu, turmeric, and a pinch of salt and pepper and cook until tofu is golden brown, 4 to 6 minutes. Transfer to plate and wipe skillet clean. (4-serving meal: use 2 tbsp olive oil)
Add kale and a splash of water to same skillet and return to medium-high heat. Cook until bright green and wilted, 2 to 3 minutes. Season to taste with salt and pepper and add to plate with potatoes.
Return same skillet to medium-high heat. Add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Remove tortillas from skillet, lay on clean work surface, and spread half the mayo on each tortilla. Top with cooked kale, crispy tofu and onion, roasted potatoes, and tomato chutney. Carefully roll burritos, tucking in sides as you go.
Return same skillet 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 with garlic parsley potatoes and tomato chutney in half. Tuck in! (TIP: For the 4-serving meal, crisp burritos in batches of 2, adding more oil as needed.)
SIMILAR RECIPES
Vibrant Veggie Burgers with Curry Mayo & Fries
General Tso’s Tofu with Quinoa & Steamed Broccoli
Vietnamese Tofu Bowls with Brown Rice & Quick Pickles
Rainbow Salads with BBQ Tofu & Blood Orange Balsamic Vinaigrette
General Tso’s Tofu with Quinoa & Steamed Broccoli
