I have another lunchtime dish to share with you guys. This is a longtime favorite, one I have been enjoying for years. It takes a little more prep than your typical lunch, but if you plan ahead you can make enough for a few lunches this week.
Once you taste this, you’ll want to.
You’ll want more.
chipotle tofu potato burrito
gluten and dairy free, vegan
makes two large burritos
1-2 chipotle peppers (from canned in adobo)
large handfuls of arugula
1 small sweet onion, diced
1 orange bell pepper, diced
1/2 block extra firm tofu, cubed
2-3 small red or Yukon potatoes, cubed
olive oil for roasting vegetables
2 gluten free wraps (or serve over rice, quinoa – also very good!)
chipotle mayo (recipe follows)
In food processor, puree chipotle peppers, pour over cubed tofu to marinate. Chop onion, bell pepper and potatoes, spread in single layer on baking sheet, drizzle with olive oil and roast at 350 for 20 minutes, turning at 10. Remove onion and pepper from oven, set aside. Add tofu cubes to baking sheet with potatoes, return to oven for another 10-15 minutes.
build the burrito in layers:
chipotle sauce, arugula, sauteed onion + pepper, roasted tofu, roasted potatoes, more chipotle mayo, more arugula, fold and roll!
2-3 chipotle peppers (from canned in adobo)
1/4 cup mayonnaise (vegan)
In food processor, puree chipotle peppers. Combine chipotle puree with 1/4 cup mayonnaise (more or less to taste). Double recipe for leftovers – store covered in refrigerator.
At this point I place back in oven to warm the whole burrito for a few minutes, for the flavors to combine. These flavors combine well – this is spicy, sweet and savory – it is comfort food for us and we love this.
Jason worked at home one day last week, and I started this an hour before he had a break in meetings. The kitchen smelled fabulous, and we enjoyed a tasty lunch.
What is your recent favorite comfort food?
I hope you try this – please let me know if you do!
Healthy Surprise giveaway winner announced here.