What are the main ingredients in Saucy Satay Tofu Burritos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

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. 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. 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! 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. 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.

What should be prepared from my kitchen to make Saucy Satay Tofu Burritos?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Saucy Satay Tofu Burritos

Name: Saucy Satay Tofu Burritos
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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.

Saucy Satay Tofu Burritos

with coconut yoghurt, brown rice & black beans

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Brown Rice
Coconut Yoghurt
Cucumber
Fresh Coriander
Non-GMO Tofu
Orange Vinegar
Spice & All Things Nice Thai Red Curry Paste
Story Time Plain Peanut Butter
Wholewheat Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!