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–+ servings
Thai Peanut Burrito

Thai Peanut Burrito

Discover the magic of Thai Peanut Burrito: a fusion of crispy tofu, vibrant veggies, and creamy peanut sauce. Perfect for any meal!
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 450 g firm tofu cut into 12 pieces
  • 1-2 cups cooked rice brown or black rice works well
  • 400 g mashed black beans seasoned with sriracha
  • 1 cup finely shredded cabbage
  • 1 cup grated carrots
  • 1 medium red bell pepper sliced into strips
  • 1 medium avocado sliced
  • 1/2 cup cilantro or Thai basil
  • 4 large tortillas warmed
  • to taste crushed roasted peanuts or spicy crunchy topping optional

Equipment

  • Baking sheet and parchment paper
  • Mixing bowls
  • Skillet or microwave for warming tortillas
  • Measuring cups and spoons

Method
 

  1. Mix all marinade ingredients in a bowl, adding peanut butter last.
  2. Dry the tofu thoroughly, cut into bite-sized pieces, brush with marinade, and bake at 450°F for 25–30 minutes.
  3. Rinse the rice under cold water and cook according to package instructions.
  4. Slice the cabbage, grate the carrots, and chop the bell pepper.
  5. In a bowl, mix the mashed black beans with water and stir in sriracha.
  6. Warm the tortillas on a skillet or microwave until soft.
  7. Lay out a tortilla, spread black bean mixture, add rice, tofu, veggies, and drizzle peanut sauce. Roll tightly and serve.

Nutrition

Calories: 450kcalCarbohydrates: 52gProtein: 17gFat: 22gSaturated Fat: 6gSodium: 800mgPotassium: 650mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

For extra flavor, lightly grill the veggies alongside the tofu. Feel free to swap tofu for grilled chicken or shrimp if you're not vegan. Store assembled burritos in the fridge for up to two days or freeze individually for up to three months. Enjoy them with fresh mango slices for a tropical twist!
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