Tested till perfect Tofu Burritos

Tofu Burritos

Serve with: Coriander Corn

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: April 2003

Recipe4 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 pkg (350 g) 1pkg (350 g)extra-firm tofu
  • 1 tbsp 1tbspvegetable oil
  • 1 1large oniononions, chopped
  • 1 1minced clove of garlic
  • 1/2 tsp 1/2tspground cumin
  • 1/2 tsp 1/2tspchili powder
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1sweet green peppersweet green peppers, chopped
  • 1 1jalapeño pepperjalapeño peppers, chopped
  • 1 cup 1cupdrained chopped canned tomatoes
  • 4 large 4largeflour tortillaflour tortillas
  • 1 cup 1cupshredded old Cheddar cheese
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Pat tofu dry; cut into 1/2-inch (1 cm) cubes. Set aside.

In skillet, heat oil over medium heat; cook onion, garlic, cumin, chili powder, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes.

Add tofu cubes, green and jalapeño peppers, and tomatoes; cook until peppers are softened, about 4 minutes.

Spoon about 1 cup (250 mL) of the tofu mixture along centre of each tortilla; sprinkle with 1/4 cup (50 mL) of the cheese. Fold up bottom edge, then sides; roll up.

Bake on greased rimmed baking sheet in 400°F (200°C) oven until golden and cheese is melted, about 15 minutes. Cut diagonally into halves.

Nutritional Information Per serving: about

cal 450 pro 23g total fat 23g sat. fat 8g
carb 42g fibre 4g chol 10mg sodium 760mg

% RDI:

calcium 35 iron 31 vit A 17 vit C 62
folate 50
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