Name: Thai Peanut Burrito
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 0.25 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; 0.5 cup peanut butter ((or sub almond butter!)); 0.5 tsp salt; 16 ounce block extra firm tofu (, cut into 12 strips); null null salt; 1.5 cup cooked brown rice (, black rice, etc.); 14 ounce can refried black beans (, seasoned with chili paste or sriracha); 1 cup shredded cabbage ((or finely sliced)); 1 cup shredded carrots ((or match stick)); 1 large red bell pepper (, thinly sliced); 1 large avocado (, sliced); 0.5 cup cilantro leaves (or Thai basil); 4 large wholewheat tortillas (, warmed until pliable); null null crushed roasted peanuts

Instructions

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1

Preheat oven to 425 degrees F.
2

Make the marinade by blending or whisking fresh orange juice (0.25 cup), red curry paste (2 tbsp), olive oil (2 tbsp), sesame oil (2 tbsp), maple syrup (2 tbsp), rice vinegar (1 tbsp), peanut butter (0.5 cup), and salt (0.5 tsp). If whisking, add the [peanut butter] last, gradually incorporating it.
3

Blot the block extra firm tofu (16 ounce) gently, 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 extra over the tops. Bake for 25-30 minutes. Reserve remaining sauce for the burritos.
4

Cook cooked brown rice (1.5 cups) using the pasta method: Boil in 4-5 cups salted [water], uncovered, until tender. Drain and let stand in a strainer for 5 minutes. Fluff.
5

Prep the veggies and herbs: Cut shredded cabbage (1 cup), shredded carrots (1 cup), red bell pepper (1 large), avocado (1 large), and cilantro leaves (0.5 cup). Place them on a tray or plate with the peanut sauce.
6

Heat the can refried black beans (14 ounce), whisking in 2-4 tbsp [water] with a fork to loosen. Add [chili paste] or [sriracha] to taste for a kick. Keep warm.
7

Before assembling, warm the wholewheat tortillas (4 large) to make them soft and pliable. If using a gas stove, place directly on a medium flame, turning with [tongs]. Otherwise, place in a single layer in the oven until soft. Wrap in a kitchen towel to keep warm.
8

Assemble: Spoon warm [refried black beans] onto each [wholewheat tortilla] as a base. Add [cooked brown rice], [extra firm tofu], and prepared [shredded cabbage], [shredded carrots], [red bell pepper], [avocado], and [cilantro leaves]. Drizzle with reserved peanut sauce and optional [crushed roasted peanuts]. Wrap tightly. For easier eating, wrap the bottom half with foil.