Meal Kit
Spicy Sofritas Burrito
with tofu, avocado, and corn
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Wheat, Soy
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Vegetarian
Chef
David Padilla
We would make a joke about tofu here, but that would be tasteless. But seriously, imparting flavor on tofu is no mean feat, as many devout plant-based eaters can attest. But when you try this version simmered in fragrant tomato sauce accented with tangy fajita seasoning, you may have visions of what Vegan Heaven looks like. We stuff this sofritas goodness in a burrito along with creamy avocado and corn-red cabbage slaw for a meal that packs a serious protein kick without pulling any punches on flavor.
In Your Box (serves 2)
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12 oz. Extra Firm Tofu
- 8 fl. oz. Tomato Sauce
- 1 Avocado
- 4 oz. Frozen Corn Kernels
- 3½ oz. Shredded Red Cabbage
- ½ cup Parboiled White Rice
- 1 Lime
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1½ Tbsp. Fajita Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories830
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Carbohydrates129g
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Net Carbs116g
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Fat22g
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Protein29g
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Sodium890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 2 Mixing Bowls
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook Rice and Make Slaw
Bring a small pot with 1 cup water, 1/4 tsp. salt, and rice to a boil. Reduce to a simmer, cover, and cook 17-20 minutes, or until tender and water has been absorbed. While rice cooks, zest lime, halve, and juice. Rinse corn under warm water if still frozen. Combine shredded red cabbage, corn, 1/4 tsp. salt, and a pinch of pepper in a medium mixing bowl. Cover and refrigerate.
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2 Prepare Tofu and Avocado
Pat tofu dry, then coarsely chop. Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and into a small mixing bowl. Add 2 tsp. lime juice and mash with a fork until smooth. Cover and set aside.
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3 Cook the Sofritas
Heat 2 tsp. olive oil in a medium non-stick pan over medium heat. Add tofu to hot pan and cook 5-7 minutes, stirring occasionally and smashing with back of spoon, until lightly browned and crumbled. Add half the seasoning blend and cook 2-3 minutes, while stirring. Add tomato sauce, bring to a simmer, and cook 3-4 minutes, or until sauce has slightly thickened. Taste, and add remaining seasoning blend if desired. Remove sofritas to a plate and set aside. Wipe pan clean.
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4 Assemble the Burrito
Place tortillas on a clean work surface. Place mashed avocado in center of each tortilla. Divide slaw, followed by sofritas between tortillas. Fold sides of tortilla toward center so they nearly touch, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with remaining tortilla.
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5 Seal the Burrito
Return pan used to cook sofritas to medium heat. Place assembled burritos in hot pan, seam side down, and cook 3-5 minutes per side, or until golden brown.
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6 Plate the Dish
Place a serving of rice on a plate. Halve burrito on an angle and place on plate next to rice. Garnish rice with lime zest.
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