Thai Burrito with Peanut Sauce

If you love Thai flavors and burritos, you will enjoy this easy recipe that combines them in a delicious way. These Thai burritos are filled with rice, tofu, veggies and peanut sauce, and can be customized to your taste. They are vegan, gluten-free and perfect for meal prep or a quick dinner.

To make these burritos, you will need to cook some rice (or use leftover rice), bake some tofu (or use store-bought baked tofu), chop some veggies (such as cabbage, carrots, cilantro and green onions), and whip up some peanut sauce (or use your favorite bottled sauce). Then you just need to assemble the burritos by wrapping everything in a large tortilla. You can also add some extras like avocado, lime juice, sriracha or cashews for more flavor and texture.

These burritos are hearty, satisfying and packed with protein and fiber. You can make them ahead of time and store them in the fridge or freezer for later. They are great for lunch, dinner or a snack. You can also serve them with some salad or soup for a complete meal.

Ingredients:

• 1/4 cup fresh orange juice
• 2 tablespoons red curry paste
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup, honey, agave or brown sugar
• 1 tablespoon rice vinegar
• 1/2 cup peanut butter
• 1/2 teaspoon salt
• 14 ounces firm tofu, drained and sliced into 12 pieces
• 4 large whole wheat tortillas
• 2 cups cooked rice (black, brown or white)
• 1 avocado, sliced
• 1/4 head of purple cabbage, shredded
• 1 large carrot, peeled and shredded
• 1/4 cup chopped cilantro
• 2 green onions, sliced
• Optional additions: lime wedges, sriracha, cashews

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl or blender, whisk or blend together the orange juice, red curry paste, olive oil, sesame oil, maple syrup, rice vinegar, peanut butter and salt until smooth.
3. Coat the tofu slices with half of the sauce and arrange them on the prepared baking sheet. Bake for 25 minutes or until golden and firm.
4. Warm up the tortillas in a skillet over medium heat or in the microwave for a few seconds.
5. To assemble the burritos, spread some of the remaining sauce over each tortilla. Top with rice, avocado, cabbage, carrot, cilantro and green onions. Fold in the sides and roll up tightly.
6. Cut in half and serve with more sauce if desired.