Always on the look-out for more lunch-friendly recipes, these buffalo tofu burritos are your answer to a balanced meal that keeps you full and travels well!
I’ve always loved tofu, but a large reason for that is I’ve always had GOOD tofu – trust me there is a difference. As I have mentioned in previous posts, the key to cooking tofu is getting as much moisture out before cooking by draining and pressing. Also essential: buy “extra firm” tofu anytime you are frying it – you’ll thank me for this one! While you could make these burritos using beans or chicken instead of the tofu, I beg of you to give tofu a shot!
While I love traditional Mexican flavored burritos, I wanted to spice things up and take a more American twist by using buffalo sauce. However, these burritos are far from being the tongue-numbing spice machines that traditional buffalo wings are. In fact, Bry probably would have preferred them to be spicier. If you’re in the spice-lover camp, I recommend adding 1-2 additional tablespoons of buffalo hot sauce and letting the tofu soak in the sauce overnight. But, if you’re like me and don’t want your stomach to be hurting after lunch, I have you covered J To balance out the heat of the buffalo sauce, I added a creamy-cool yogurt sauce that tastes like a mix between Ranch dressing and tzatziki.
The longest part of making this recipe is the rice. I used long-grain brown rice, which takes 40 minutes to cook, but you could easily cut down the cooking time by using 10 minute brown rice instead.
While these burritos were originally intended for Bry’s lunches, I ended up stealing a couple for myself as I loved how creamy and filling they are! If you don’t plan on eating all of your burritos within the next 5 days, I recommend freezing them for later – just be sure to package them well in an air-tight container to avoid freezer-burn!
So here’s a toast to packed lunches getting a spicy upgrade!
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