Chipotle Baked Tofu & Plantain Burritos

Chipotle Baked Tofu & Plantain Burritos

Pan-fried plantain slices and smoky chipotle baked tofu are stuffed into warm tortillas to make these sweet and spicy vegan burritos.

§  Prep Time: 10 minutes

§  Cook Time: 35 minutes

§  Total Time: 45 minutes

§  Yield: 4 servings

Ingredients

For the chipotle baked tofu:

§  1/4 cup adobo sauce from a can of chipotle peppers

§  3 tablespoons lime juice

§  3 tablespoons tomato paste

§  1 1/2 tablespoons maple syrup

§  2 garlic cloves, minced

§  Salt to taste

Wingdings;">§  1 (14 ounce) package extra firm tofu, drained, pressed at least 20 minutes, and cut into 1 inch cubes

For the Burritos

§  2 ripe plantains, peeled and cut into about 1-inch pieces

§  3-4 tablespoons vegetable oil

§  4 large flour tortillas

§  1 avocado, sliced

§  1 cup shredded lettuce

§  1/2 cup fresh cilantro

Instructions

1.       Start by making the baked tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. Stir the adobo sauce, lime juice, tomato paste, maple syrup, and garlic together in a small bowl. Season with salt to taste, and if needed thin the mixture with some water—you’ll want something with about the consistency of barbecue sauce.

2.       Arrange the tofu cubes on the parchment and brush with about a third of the adobo sauce mixture. Bake for 15 minutes. Flip the tofu cubes and brush with another third of the sauce mixture, reserving about a third. Bake 15 to 20 minutes more, until lightly browned.

3.       While the tofu bakes, generously coat the bottom of a large nonstick skillet with oil and place it over medium heat. When the oil is hot, add the plantain slices to the skillet. Cook for about 4 minutes on each side, until nicely browned. You can do this in batches if needed, adding oil to the skillet between batches as needed. Transfer the plantain slices to a paper-towel lined plate.

4.       Place about a fourth of the baked tofu cubes in a strip near the center of a tortilla, then arrange about a fourth of the plantain slices in a strip next to the tofu, and drizzle with some of the reserved adobo sauce mixture. Top with a fourth each of the avocado slices, lettuce, and cilantro. Roll into a burrito and repeat until all tortillas and fillings are used. Serve.

Source  https://ohmyveggies.com

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