Description
Quick, easy vegan Thai Burritos with scrambled tofu, fresh veggies, avocado, and fluffy rice! Savory, healthy, satisfying.
Ingredients
Scale
Tofu:
- 1 (8oz) Hodo All-Day Egg Scramble
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp sriracha
Assembly:
- 1 cup white rice, any rice can be used
- 1 cup purple shredded cabbage, thinly sliced
- 1 cup shredded carrots
- 2 small tortillas, warmed
Peanut Sauce:
- 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
Instructions
Tofu Scramble:
- To a medium mixing bowl, add the scramble, soy sauce, lime juice, garlic powder, and sriracha.
- Stir to combine. Set aside.
Peanut sauce:
- 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.
Assembly:
- 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.