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Two Cauliflower Walnut Tofu Burritos

Cauliflower, Walnut, Tofu Burritos

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.
Servings 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

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
  • 1/2 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)

Instructions
 

  • 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.