Tired of the same old boring burritos? Elevate your taste buds with our delicious Vegan Cauliflower Walnut Tofu Burritos! Say goodbye to uninspiring meals and hello to a burst of flavors and textures that will delight your senses. We understand the struggle of finding tasty vegan options that satisfy your cravings, and that’s why we’ve crafted this exceptional recipe.
Our mouthwatering burrito filling is a delightful combination of cauliflower rice, crumbled tofu, and chopped walnuts seasoned to perfection with a blend of spices. No more bland and predictable fillings – this one will leave you craving for more! Whether you’re a vegan or simply seeking a flavorful plant-based meal, these burritos won’t disappoint.
Vegan Cauliflower Walnut tofu Burritos pair well with tortilla chips and guacamole or salsa. Other options are a creamy coleslaw or corn on the cob for a summer meal.
Frequently Asked Questions:
Do Cauliflower, Walnut, Tofu Burritos freeze well?
Yes, freezing Cauliflower, Walnut, and Tofu Burritos without the toppings and adding the toppings later is a good strategy to maintain the overall quality and freshness of the burritos. Here’s how you can do it:
- Prepare the Filling: Cook the cauliflower, walnuts, tofu, and seasonings according to the recipe instructions. Allow the filling to cool to room temperature.
- Assemble to Freeze: Once the filling is cool enough, you can assemble the burritos without the fragile toppings. Toppings that don’t freeze well are avocado slices and lettuce. Roll them up tightly in the tortillas.
- Wrap and Freeze: Wrap each assembled burrito individually in plastic wrap or aluminum foil. Place the wrapped burritos in a freezer-safe bag or container for extra protection.
- Freeze: Place the wrapped burritos back in the freezer and freeze until you’re ready to enjoy them.
- Add Toppings Later: When you’re ready to eat, remove the desired number of burritos from the freezer. Unwrap them and heat the burrito (either in the microwave or oven) until the filling is heated through.
- Add Toppings: Once the burrito is heated, you can add your choice of fresh toppings, such as avocado, salsa, lettuce, or more vegan cheese.
By freezing the burritos without the toppings and adding them later, you can ensure that the toppings remain fresh and add a burst of flavor and texture to your meal. This method allows you to enjoy a convenient and customizable meal while preserving the quality of the burritos.
What are the best storage tips?
Refrigeration: If you have leftover assembled burritos or any extra filling, store them in an airtight container in the refrigerator for the next day. Make sure the burritos are properly wrapped or sealed to prevent them from drying out or absorbing other odors in the fridge.
Freezing: If you want to make a batch of burritos in advance for quick meals later, you can freeze them. Wrap each burrito tightly in plastic wrap or aluminum foil, or use freezer-safe ziplock bags. Make sure to remove as much air as possible to avoid freezer burn. Don’t add things that don’t freeze well, such as lettuce to the burritos. Frozen burritos can typically last for about 1 to 2 months in the freezer.
Thawing and Reheating: When you’re ready to eat a refrigerated or frozen burrito, thaw it in the refrigerator overnight if it was frozen. To reheat, you can use the microwave, oven, or stovetop. If using the microwave, wrap the burrito in a damp paper towel to keep it from getting dry. For the oven, preheat to 350°F (175°C) and heat the unwrapped burrito for about 15-20 minutes until warm. On the stovetop, you can heat the burrito in a skillet over medium heat, flipping it occasionally until heated through.
Separate Ingredients: If you have leftover filling or ingredients like rice, or salsa, store them separately in airtight containers in the refrigerator. This way, you can easily assemble fresh burritos when needed.
Other Recipes You Might Like:
Cauliflower, Walnut, Tofu Burritos
For the Cauliflower Walnut Tofu Filling
- 1 small head cauliflower, chopped into small florets
- 1 cup walnuts
- 8 oz firm tofu, crumbled
- 2 tablespoons olive oil
- 1 tablespoon soy sauce, coconut amino or tamari (gluten free option)
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- salt and pepper to taste
For the Burritos
- large tortillas or burrito wraps
- cooked rice (optional)
- salsa or pico de gallo (optional)
- guacamole or sliced avocado (optional)
- shredded lettuce or cabbage (optional)
- fresh cilantro, chopped (optional)
- vegan shredded cheese (optional)
- vegan sour cream (optional)
- In a food processor, pulse the walnuts until they resemble coarse crumbs. Set aside.
- In the same food processor, pulse the cauliflower florets until they become rice-like in texture. Be careful not to over-process; you want a rice-like consistency, not a paste.
- In a large skillet, heat the olive oil over medium heat. Add the crumbled tofu and sauté for a few minutes until it starts to brown slightly.
- Add the cauliflower rice, walnut crumbs, soy sauce or tamari, ground cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook the mixture for about 5-7 minutes, stirring occasionally, until the cauliflower is tender and the flavors are well combined. Adjust seasonings to taste.
- Assemble the Burritos:: Warm the tortillas in a microwave or on a stovetop to make them more pliable.
- On each tortilla, place a line of the cauliflower walnut tofu filling down the center.
- Add a layer of your favorite toppings: cooked rice, salsa or pico de gallo, guacamole or sliced avocado, shredded lettuce or cabbage, vegan cheese, sour cream and chopped fresh cilantro on top of the filling.
- Fold the Burritos: To fold the burrito, fold the sides inwards, covering the filling.Then, fold the bottom of the tortilla up over the filling, tucking it in slightly, and continue rolling the burrito until it's fully wrapped.