Thai. Burritos. Do i need to say anymore? Burritos are hands down one of my all-time favorite things EVER (who isn’t?).
In this east-meets-west recipe, the fillings of a spring roll are coated in a creamy Thai satay-style peanut sauce and wrapped lovingly in a Mexican tortilla. The result? A flavor-packed vegan fusion burrito that freezes easily and will quickly become part of your meal prep rotation.
Are Vegan Burritos Healthy?
The customizability of vegan burritos makes them one of my favorite handhelds. While traditional versions aren’t usually safe for a vegan diet and are high in sodium, calories, and saturated fat, the concept of a burrito is easy to make into something healthy and delightful with the right ingredients. They’re also great for meal prepping, as they can be batch-prepared and frozen for later enjoyment.
Where to Buy Thai Peanut Sauce
Thai peanut sauce, or satay sauce, is an Indonesian condiment typically made of roasted or fried peanuts. While this recipe includes guidance on a homemade sauce, you can also find Thai peanut sauce in the Asian food aisle or sauce and marinade section of your local grocery store and any Asian specialty grocer.
Vegan Thai Burritos with Peanut Sauce Ingredients
For the tofu:
- Hodo All-Day Egg Scramble: This plant-based scrambled eggs substitute is also featured in Tofu Scramble Banh Mi Sandwich and Vegan Asian-Inspired Tofu Scramble Recipe.
- Soy Sauce: Be sure to use a vegan-friendly soy sauce, as some brands flavor theirs with fish or meat derivatives.
- Lime Juice: This ingredient adds brightness and a citrusy zest to the tofu.
- Garlic Powder: Garlic and ginger are common seasonings in pan-Asian cooking.
- Sriracha: This red chili-based hot sauce sensation adds the perfect heat and zing to the tofu.
For the burrito assembly:
- White Rice: White, brown, or wild rice all work well with this recipe. Want more color? Try jade or black-purple forbidden rice.
- Thinly-Sliced and Shredded Purple Cabbage and Carrots: These fresh additions add color and crunch. Purple cabbage is an excellent source of vitamin C, and carrots are high in vitamin A.
- Small Tortillas: Whether you’re a softie for corn or flour, use your favorite variety. Using spinach or blue corn tortillas allows you another opportunity to play with colors in this dish.
For the peanut sauce:
- Creamy Peanut Butter: The creamier the variety, the richer and more full of peanut-y goodness your burritos will be, so opt for the thickest consistency you can find. Sunflower butter is an excellent substitute if you follow a nut-free diet.
- Water: This neutral liquid helps loosen the sauce to the right consistency without taking away any flavor.
- Hoisin: This stir-fry staple adds sweet-salty umami notes and improves the consistency of the sauce.
- Rice Vinegar: Light and slightly sweet rice vinegar is another Asian pantry staple.
Storage and Reheating
These burritos with a twist are a great addition to any meal prep rotation! Once assembled, wrap each tightly in plastic and refrigerate for up to four days. Next, prepare them for the freezer by wrapping each burrito in aluminum foil. They will remain fresh for up to six months and can be reheated in the microwave or toaster oven.
If you want to use the microwave, unwrap your burrito from the foil and plate it with a damp paper towel underneath before heating it. The paper towel will absorb the excess moisture from the burrito as it warms up.
Can Thai Peanut Sauce Be Frozen?
It is possible to freeze Thai peanut sauce for later use, so you may consider doubling or tripling the sauce recipe if you want extra to toss over noodles, rice, or anything savory and yummy.
First, bring the sauce to room temperature before transferring it to a storage container. Next, refrigerate leftovers in an airtight storage container for up to a week, then transfer them to a freezer bag or freezer-safe container. Once frozen, use the sauce within three months.
The sauce can be defrosted in the fridge or on your kitchen counter. You may need to mix it to desired consistency before mealtime use.
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- 1 (8oz) Hodo All-Day Egg Scramble
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp sriracha
- 1 cup white rice, any rice can be used
- 1 cup purple shredded cabbage, thinly sliced
- 1 cup shredded carrots
- 2 small tortillas, warmed
- 1/2 cup creamy peanut butter
- 1/4 cup water
- 1 tbsp hoisin
- 1 tbsp rice vinegar
- 2 to 4 tablespoons water, to reach desired consistency
- To a medium mixing bowl, add the scramble, soy sauce, lime juice, garlic powder, and sriracha.
- Stir to combine. Set aside.
- In a small bowl, whisk together the ingredients until well blended.
- Additional water can be added until your desired consistency is reached.
- Taste and adjust seasonings as desired.
- Roll out tortillas. Add generous portions of rice and veggies. Fold sides and ends of tortillas over filling and rolled up. Continue until all toppings are used up – makes about 2-3 small burritos.
- Enjoy immediately for best results. Can be stored in the refrigerator for up to 4 days.