These hearty cauliflower tofu burritos are filled with creamy avocado slices, garlicky roasted cauliflower and baked tofu, all smothered in spicy tomato sauce.
It's really hard to take a picture of a burrito and make it look cool. Just thought you'd like to know. Most of what you see when you look at a burrito is tortilla, and tortillas, while very useful in the kitchen, aren't that fun to look at. You come to realize this after planning out and cooking a meal and dreaming about how pretty all the colors and textures will be, only to realize they're gonna get covered up by a boring-to-look-at old sheet of flat bread.
I just gave up and decided to display my burrito in it's unwrapped form. And this burrito did have some pretty fillings. I always like the way cauliflower looks in photos, so I decided to bare it all. I got better at taking pictures after first publishing this post, so I redid them. This burrito looks way better now, if you ask me.
The fun thing about burritos is that you can put anything in them, and while I'm normally into good old refried beans, I really wanted something hearty and healthy. That, and I really like turning on my oven these days. What can I say? My house is drafty. This tofu burrito actually requires only the oven for cooking, and that makes me feel better. Somehow a meal of multiple components seems easier if you're just using the oven or stove top. Use both and suddenly things are complicated. So I decided to go with the oven on this one, and two of my most oven-friendly fillers - cauliflower and tofu. The result was a toasty house and a batch of the heartiest and most flavorful burritos I've ever had.
This post originally published on Connoisseurus Veg on a freezing cold January 8, 2015 (hence all the oven talk).
Garlic Roasted Cauliflower and Spicy Baked Tofu Burritos
- 1 cup tomato sauce
- ¼ cup chopped fresh cilantro, plus extra for serving
- 1-2 tbsp. cayenne pepper hot sauce*
- 1 ½ tsp. ground cumin
- ½ tsp. ancho chile powder
- ¼ tsp. salt
- ¼ tsp. black pepper
- 1 lb. extra firm tofu, drained, pressed at least 15 minutes, and cut into ½ inch cubes
- 3 cups cauliflower florets
- 1 tbsp. lemon juice
- 2 tsp. olive oil
- 2 garlic cloves, minced
- 4-8 inch flour tortillas
- 1 avocado, sliced
- 2 scallions, chopped
Prepare the Tofu
Preheat oven to 400º. Line a baking sheet with parchment.
Stir tomato sauce, cilantro, hot sauce, cumin, ancho chile powder, salt and pepper together in small bowl.
Arrange tofu cubes on parchment lined baking sheet. Brush with ¼ cup of tomato sauce mixture. Bake 20 minutes, gently flip, and brush with another ¼ cup of tomato sauce mixture, reserving the rest. Bake another 20 minutes. (40 minutes total.)
Prepare the Cauliflower
Toss cauliflower florets with lemon juice, olive oil, garlic and a dash of salt. Arrange on baking sheet. Bake 15 minutes, toss, and bake another 15 minutes. (30 minutes total. Oven should already be at 400º, for the tofu.)
Assemble the Burritos
Divide avocado slices, tofu, and cauliflower among tortillas. Top with reserved sauce, fresh cilantro, and scallions.
*While you can skip the hot sauce if you aren't into spicy, I'd suggest adding a splash or two of vinegar in it's place, as the hot sauce adds some acidity.