eCook Meal
Saucy Satay Tofu Burritos
with coconut yoghurt, brown rice & black beans
Tofu is the star of the show in these delicious saucy burritos! Wholewheat tortillas encase an ensemble of incredible ingredients, including bouncy tofu, fluffy brown rice, crunchy cucumber and a rich spicy peanut sauce.
Serving guide
Choose your portion size.
THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY SATAY & BEAN SALSA
In a bowl, combine the orange vinegar, peanut butter, seasoning, and curry paste (to taste). Loosen with water in 5ml increments until a drizzling consistency. In a separate bowl, combine the drained black beans, Cucumber half-moons, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
SIZZLING TOFU
Place a pan over a high heat with a drizzle of oil. When hot, fry the tofu slabs for 1-2 minutes per side until lightly golden. Remove the pan from the heat and pour in the spicy satay sauce (to taste). Toss the tofu slabs until fully coated in the sauce.
WARM THE ‘TILLAS
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
THE BEST BURRITOS!
Assembly time! Lay down the toasted tortillas and smear with the coconut yoghurt. Top with the brown rice, the saucy tofu, and the black bean salsa. Drizzle over any remaining spicy satay sauce from the pan and sprinkle with the remaining coriander. Wrap it up and enjoy, Chef!
Brown Rice - 75ml
Orange Vinegar - 15ml
Story Time Plain Peanut Butter - 15ml
Spice & All Things Nice Thai Red Curry Paste - 10ml
Black Beans - 60g
Cucumber - 50g
Fresh Coriander - 4g
Non-GMO Tofu - 110g
Wholewheat Tortillas - 2
Coconut Yoghurt - 30ml
THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY SATAY & BEAN SALSA
In a bowl, combine the orange vinegar, peanut butter, seasoning, and curry paste (to taste). Loosen with water in 5ml increments until a drizzling consistency. In a separate bowl, combine the drained black beans, Cucumber half-moons, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
SIZZLING TOFU
Place a pan over a high heat with a drizzle of oil. When hot, fry the tofu slabs for 1-2 minutes per side until lightly golden. Remove the pan from the heat and pour in the spicy satay sauce (to taste). Toss the tofu slabs until fully coated in the sauce.
WARM THE ‘TILLAS
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
THE BEST BURRITOS!
Assembly time! Lay down the toasted tortillas and smear with the coconut yoghurt. Top with the brown rice, the saucy tofu, and the black bean salsa. Drizzle over any remaining spicy satay sauce from the pan and sprinkle with the remaining coriander. Wrap it up and enjoy, Chef!
Brown Rice - 150ml
Orange Vinegar - 30ml
Story Time Plain Peanut Butter - 30ml
Spice & All Things Nice Thai Red Curry Paste - 20ml
Black Beans - 120g
Cucumber - 100g
Fresh Coriander - 8g
Non-GMO Tofu - 220g
Wholewheat Tortillas - 4
Coconut Yoghurt - 60ml
THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 700ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY SATAY & BEAN SALSA
In a bowl, combine the orange vinegar, peanut butter, seasoning, and curry paste (to taste). Loosen with water in 5ml increments until a drizzling consistency. In a separate bowl, combine the drained black beans, Cucumber half-moons, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
SIZZLING TOFU
Place a pan over a high heat with a drizzle of oil. When hot, fry the tofu slabs for 1-2 minutes per side until lightly golden. You may need to do this step in batches. Remove the pan from the heat and pour in the spicy satay sauce (to taste). Toss the tofu slabs until fully coated in the sauce.
WARM THE ‘TILLAS
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
THE BEST BURRITOS!
Assembly time! Lay down the toasted tortillas and smear with the coconut yoghurt. Top with the brown rice, the saucy tofu, and the black bean salsa. Drizzle over any remaining spicy satay sauce from the pan and sprinkle with the remaining coriander. Wrap it up and enjoy, Chef!
Brown Rice - 225ml
Orange Vinegar - 45ml
Story Time Plain Peanut Butter - 45ml
Spice & All Things Nice Thai Red Curry Paste - 30ml
Black Beans - 180g
Cucumber - 150g
Fresh Coriander - 12g
Non-GMO Tofu - 330g
Wholewheat Tortillas - 6
Coconut Yoghurt - 85ml
THE NICEST RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 800ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork.
SPICY SATAY & BEAN SALSA
In a bowl, combine the orange vinegar, peanut butter, seasoning, and curry paste (to taste). Loosen with water in 5ml increments until a drizzling consistency. In a separate bowl, combine the drained black beans, Cucumber half-moons, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
SIZZLING TOFU
Place a pan over a high heat with a drizzle of oil. When hot, fry the tofu slabs for 1-2 minutes per side until lightly golden. You may need to do this step in batches. Remove the pan from the heat and pour in the spicy satay sauce (to taste). Toss the tofu slabs until fully coated in the sauce.
WARM THE ‘TILLAS
Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion.
THE BEST BURRITOS!
Assembly time! Lay down the toasted tortillas and smear with the coconut yoghurt. Top with the brown rice, the saucy tofu, and the black bean salsa. Drizzle over any remaining spicy satay sauce from the pan and sprinkle with the remaining coriander. Wrap it up and enjoy, Chef!
Brown Rice - 300ml
Orange Vinegar - 60ml
Story Time Plain Peanut Butter - 60ml
Spice & All Things Nice Thai Red Curry Paste - 40ml
Black Beans - 240g
Cucumber - 200g
Fresh Coriander - 15g
Non-GMO Tofu - 440g
Wholewheat Tortillas - 8
Coconut Yoghurt - 125ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R93.43
for 4 servings · R23.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Brown Rice needs 300 mlGluten Free Brown Rice Crackers with Sunflower Seeds 65 g R23.99 · whole pack (size can't be divided)R23.99
-
Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
-
Coconut Yoghurt needs 125 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
Not in the Woolies basket — source these elsewhere:
- Non-GMO Tofu
- Wholewheat Tortillas
- Story Time Plain Peanut Butter
- Spice & All Things Nice Thai Red Curry Paste
- Orange Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Saucy Satay Tofu Burritos?
The preparation time for Saucy Satay Tofu Burritos with coconut yoghurt, brown rice & black beans is between 20 and 35 minutes.
What is the total time required to make Saucy Satay Tofu Burritos with coconut yoghurt, brown rice & black beans?
The total time required to make Saucy Satay Tofu Burritos with coconut yoghurt, brown rice & black beans is between 35 and 50 minutes.
How many servings does Saucy Satay Tofu Burritos provide?
4 servings
What are the main ingredients in Saucy Satay Tofu Burritos?
Black Beans, Brown Rice, Coconut Yoghurt, Cucumber, Fresh Coriander, Non-GMO Tofu, Orange Vinegar, Spice & All Things Nice Thai Red Curry Paste, Story Time Peanut Butter, Wholewheat Tortilla
What is the nutritional information of Saucy Satay Tofu Burritos?
Calories: 822, Carbs: 120 grams, Fat: grams, Protein: 32.7 grams, Sugar: 8.6 grams, Salt: 988 grams
How do I prepare Saucy Satay Tofu Burritos?
SIZZLING TOFU: Place a pan over a high heat with a drizzle of oil. When hot, fry the tofu slabs for 1-2 minutes per side until lightly golden. Remove the pan from the heat and pour in the spicy satay sauce (to taste). Toss the tofu slabs until fully coated in the sauce. WARM THE ‘TILLAS: Place a pan over a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until heated and lightly crisped. Remove from the pan on completion. THE BEST BURRITOS!: Assembly time! Lay down the toasted tortillas and smear with the coconut yoghurt. Top with the brown rice, the saucy tofu, and the black bean salsa. Drizzle over any remaining spicy satay sauce from the pan and sprinkle with the remaining coriander. Wrap it up and enjoy, Chef! THE NICEST RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 500ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 25-30 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up the rice with a fork. SPICY SATAY & BEAN SALSA: In a bowl, combine the orange vinegar, peanut butter, seasoning, and curry paste (to taste). Loosen with water in 5ml increments until a drizzling consistency. In a separate bowl, combine the drained black beans, cucumber half-moons, ½ the chopped coriander, a drizzle of oil, and seasoning. Set aside.
What should be prepared from my kitchen to make Saucy Satay Tofu Burritos?
Black Beans, Brown Rice, Coconut Yoghurt, Cucumber, Fresh Coriander, Non-GMO Tofu, Orange Vinegar, Spice & All Things Nice Thai Red Curry Paste, Story Time Peanut Butter, Wholewheat Tortilla
How many calories does Saucy Satay Tofu Burritos have?
822 calories
How much fat content does Saucy Satay Tofu Burritos have?
grams