Curried Tofu Burritos
Spice up your meal routine with these vibrant and satisfying Curried Tofu Burritos! Bursting with bold flavors, this recipe combines golden, pan-fried tofu with a luscious coconut curry sauce infused with aromatic spices like cumin, turmeric, and curry powder. Fresh spinach, diced tomatoes, and creamy coconut milk add hearty texture and balance, while fluffy basmati rice and fresh cilantro bring a comforting, aromatic touch. Wrapped in warm, soft flour tortillas and served with zesty lime wedges, these burritos are a delightful fusion of Indian-inspired flavors and handheld convenience. Perfect for a quick weeknight dinner or make-ahead meal, this plant-based dish is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 14 ounces Extra-firm tofu
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, grated
- 1.5 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Cayenne pepper (optional)
- 0.75 cups Coconut milk
- 1 cup Canned diced tomatoes
- 2 cups Spinach leaves, roughly chopped
- 2 cups Cooked basmati rice
- 6 Large flour tortillas
- 0.25 cups Fresh cilantro, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 Lime wedges (for serving)
Instructions
Drain and press the tofu to remove excess moisture. Cut it into small cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the tofu cubes and cook for 7–8 minutes, turning occasionally, until golden brown. Remove the tofu from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic and grated ginger to the skillet and cook for another minute, stirring frequently.
Sprinkle in the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir to coat the onion mixture with the spices.
Pour in the coconut milk and diced tomatoes, stirring to create a curry sauce. Simmer for 3–4 minutes to allow the flavors to meld together.
Add the cooked tofu back into the skillet, followed by the chopped spinach. Stir well and cook for another 2–3 minutes until the spinach has wilted. Season with salt and black pepper to taste.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble, place a scoop of cooked basmati rice in the center of each tortilla. Top with the curried tofu mixture and a sprinkle of fresh cilantro.
Fold in the sides of the tortilla and roll it up to form a burrito. Repeat with the remaining tortillas and filling.
Serve the burritos with lime wedges on the side for an extra burst of flavor. Enjoy!
Nutrition Facts
Calories |
2371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 6564 mg | 285% | |
| Total Carbohydrate | 291.4 g | 106% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 33.8 g | ||
| Protein | 102.8 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3400 mg | 262% | |
| Iron | 38.9 mg | 216% | |
| Potassium | 3043 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
