Yesterday I had what is called a “tofu-rito” from a food truck in YYC called Bento Burrito. It was so amazing that I had to try to replicate it for dinner tonight. I am so happy with how it turned out that I am typing up the recipe now, having just finished eating dinner only a few minutes ago. It is vegetarian, for my vegetarian friends, however both Iain and our friend Bryan really enjoyed this dish, despite being meat-lovers, so I think this is one for everyone. While this dish is not exactly what is served at Bento Burrito, this is what I managed to recreate. I am missing the daikon radish and mango sauce, and used regular carrots instead of pickled carrots and nori komi furikake (rice seasoning) instead of nori flakes. I hope you enjoy as much as we did!
Tofu Burrito with Spicy Mayo
Prep time: 10 minutes
Cook time: 20 minutes
1 cup (uncooked) sushi rice
1 cup julienned carrots
1/2 cup cucumber, diced
1 small red onion, diced
3 tbsp sesame seeds, toasted
1 package smoked tofu, extra firm
1 package plain tofu, extra firm
4 tbsp cilantro
2 large avocados, sliced
4 tbsp nori komi furikake rice seasoning
1 cup mayo
Sriracha to taste
4 large flour tortillas, white
Cook rice according to directions.
Toss carrots, cucumber, red onion and sesame seeds in large mixing bowl.
Cut tofu into bite sized pieces; heat oil in rafting pan over medium high heat. Fry tofu until slightly crispy. Remove from heat, and add to vegetable mixture.
Put mayo into small bowl, and add Sriracha to taste.
To make wraps, layer rice, rice seasoning, tofu-vegetable mixture, spicy mayo, cilantro, and avocado. Wrap like a burrito and enjoy!