Tofu Burrito

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

340 gram tofu (1 block, cut into 1-inch chunks)

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp paprika

1 tbsp hoisin sauce

1/2 tsp sea salt

2 handfuls spinach

1/2 cup cherry tomatoes (diced)

1/2 red onion (diced)

3/4 cup vegan yogurt (unsweetened)

4 tbsp hot sauce

1/2 tsp garlic powder

1 tsp italian seasoning

2 whole grain tortillas

1/2 cup Brown rice (cooked)

Directions

Preheat the oven to 400F and line a baking sheet with parchment paper.

Cook your rice and allow it to sit with the lid closed. Any leftover rice can be used for a different recipe.

Toss the chunks of tofu in a bowl with the cumin, garlic powder, paprika, hoisin and sea salt. Transfer to the baking sheet, and if desired, spray with a small amount of oil. Bake for 20 minutes, tossing halfway through, until crispy.

In the meantime, make the creamy hot sauce. Combine the vegan coconut yogurt with hot sauce, garlic powder and italian seasoning. If it is too thick, add a small amount of water.

Once the tofu is cooked, assemble the wraps. First with the spinach, then rice, tofu, vegetables and finishing with the sauce. Wrap, and then grill in a hot pan to seal and make the outside crispy.