Comments on: Tofu Breakfast Burritos

By: Gary

Gary — Mon, 19 Jan 2015 01:22:24 +0000

I made these tonight for dinner. Quick, easy, satisfying, and filling!

By: Taylor

Taylor — Wed, 09 Nov 2011 16:15:05 +0000

WHOOPS! Please forgive me… while putting away the ingredients I noticed that instead of pulling out the Paprika for the homemade chili powder, I grabbed the Chipotle Chile Pepper by McCormick. So please substitute that above…The lovely, faint smokey taste adds depth to the tofu mix flavor :-{ & :-}

By: Taylor

Taylor — Wed, 09 Nov 2011 15:56:48 +0000

A wee note of correction from the ‘inventor’…
It WAS 1/2 lemon, juiced WELL, on the cabbage. Lemon and salt on cabbage change a pedestrian vegetable to a dancer, light on her feet! Don’t be shy with the salt. You’ll immediately know when the mix is right. It will taste fresh, a little lemony, and not much like cabbage. If too much salt, just add more cabbage and lemon juice.
The tomatoes take 1/2 lime, juiced as well.
I retested all of the quantities and they worked out. The tofu IS about 1 cup, not more than a cup.
Cheers!

By: Taylor

Taylor — Wed, 09 Nov 2011 15:07:00 +0000

I was hot to try this (and missing many ingredients) SO I substituted wildly, and it still came out great!
Will do my best here to recreate quantities …Be prepared to taste and adjust.
(I do veggie preps first, then cook the tofu so it is hot for assembly)…
THIS MADE TWO BURRITOS
Used wonderfully firm tofu (texture of sliced turkey) from local Chinese grocer. The quantities here are for one block of that extra firm tofu (4 come in a package)or about 1+ cups, grated. (You could prep softer tofu by grating on a clean kitchen cloth, letting water drain for 20 minutes that way. Works great.)
TOMATO MIX
2 chopped roma tomatoes: 1 tblsp chopped fresh basil (I like the Chinese grocer’s best) 2 tblsp chopped flat parsley (also, reserve 6 leaves for finish), and 1/2 lime, juiced probably only partially, salt & pepper.
CABBAGE MIX
1.5 scallions, sliced fine, mixed with 1 cup finely sliced cabbage and 1/2 lemon juiced lightly, nicely salted. (Check taste)
HOMEMADE CHILI POWDER
1/2 tsp paprika, ~1/4 tsp (rounded) Morton Season All salt, small pinch cayenne
CUMIN
Instead of cumin powder, 1/2 tsp cumin seeds
TOFU MIX
1 block tofu, grated (see notes above)
1/4 cup DAIYA MOZZARELLA In Pam, toasted the cumin for 1-2 minutes, then seconds for the homemade chili powder, then let the tofu brown a little in the mix, about 5 minutes, then Daiya — just melted in. Remove from heat and check salt for your taste.
VIETNAMESE RICE WRAPPERS (dinner plate size) which are the kind that become translucent when dipped in water. Very low calorie!
TO ASSEMBLE:
The wrappers are tricky… wet one at a time in large bowl till pliable to make burrito. Put on plate or flat surface. Put on 3 whole parsley leaves (will look pretty) then 1/2 tofu mixture, then ~1/3 roma tomatos, then 1/2 cabbage mix. pull top and bottom ends first, then sides over each other. The wrap sticks to itself easily. Flip over to see parsley leaves. This is fresh & bright tasting and a little spicy. Enjoy!

By: soupfan

soupfan — Mon, 12 Apr 2010 17:50:34 +0000

https://fatfreevegan.com/fatfree-faqs/

By: kati

kati — Sat, 10 Apr 2010 20:31:11 +0000

It’s a holiday brunch recipe so it’s meant to be eaten on a special occasion.

By: Whit

Whit — Thu, 18 Mar 2010 21:04:58 +0000

I don’t think all of the fabulous recipes on this site are, technically, “fat free.” Tofu has a little bit o fat, and the soy cheeze definitely does ….

Although it’s a little perhaps confusing, I think the “fat free” label is more a general goal — to limit the amount of fat in these recipes. Notably, the author doesn’t add oils/buttery spreads to recipes. But I don’t intend to speak for her! Just trying to help!

By: Carrot Top

Carrot Top — Tue, 09 Mar 2010 23:28:01 +0000

How can this be fat free?