Thai Vegan Burritos

Thai burritos with a decadent peanut sauce, tangy, spicy black beans and shredded veggies.
https://www.feastingathome.com/thai-burrito/

Peanut sauce

⅓ cup fresh orange juice (roughly 1 orange)

2 tbsp red curry paste

2 tbsp olive oil

2 tbsp sesame oil

2 tbsp maple syrup

1 tbsp rice vinegar

½ cup peanut butter

½ tsp salt

Burrito filling

16 oz block tofu (extra firm), cut into 12 strips

1 cup cooked rice- brown rice

14 oz can refried black beans, seasoned with chile paste

1 cup shredded cabbage (or finely sliced)

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 large avocado, sliced

½ cup cilantro leaves or Thai basil

4 Sonora Burrito Tortillas

Make the marinade by blending in a blender or whisking ingredients in a bowl.

Blot the tofu gently, and cut into 6 slices, then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.

Prep veggies and heat refried beans.

Warm tortillas and assemble burritos with all ingredients. Enjoy!

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Thai Vegan Burritos