And here they are!
Astute observers may have been able to put together that today’s recipe would be burritos. (But maybe not—after all, there are quite a few things that could have salsa, guacamole, and pickled onions in them.)
If you didn’t put that together, then you’re going to need the following:
Here’s the twist, though: these burritos are meant for the freezer.
If they make it there.
Even when I make all eight (eight!), these still keep perfectly fine in the fridge, as they’re gone in a few days. It becomes something like a burrito arms race: I eat one when it’s fresh, and Ryan gets jealous and wants one as well. If he’s hungry and has one for dinner the next night, then I start to worry that he’ll manage to eat all of the burritos before I’ve had another, so I have another. That’s four down, four to go. The last four disappear in a similar manner.
This particular version is a shameless riff of my favourite Boloco burrito, the Yucatán Habanero. It’s not on the menu anymore, but they always know what to make when I order it.
(For those of you unfamiliar with the Hub of the Universe, Boloco, or BOston LOcal COmpany, is a local burrito and shake chain that makes the most marvelous burritos, complete with spicy baked tofu options—although I never order anything except the Yucatán Habanero, probably out of that same arms-race mentality that they’ll somehow be gone someday and I need to eat as many as I can before then.)
If you’re not into tofu, black beans, and pickled onions, then this blog probably isn’t for you.
But feel free to substitute whilst you’re still around. Ryan likes Boloco’s Classic Mexican, which would be:
- Pinto beans
- Extra cilantro
Tomato chunks and corn kernels are also excellent. Any kind of beans or frozen vegetables would work, for that matter. Opt for seitan instead instead of tofu.
Holy my! Remind me to make Buffalo seitan burritos!!!
Anyway, it’s a burrito. You don’t need me to tell you how to fill it.
But perhaps you never thought of making eight, assembly-line style, and then wrapping them up so that they may fill your tummy on a lazy weeknight. It’s much more economical (and filling) than buying frozen burritos from the supermarket.
One final note: Some of you may already know that freezing tofu changes its texture. Something about those crystals forming inside the tofu makes it crumblier. It’s an excellent trick for mock ground beef, and I’ve heard that it’s used in vegan tuna salad. If your burritos do make it to the freezer, then I recommend moving them to the fridge twenty-four hours before you’re planning to eat them, to allow them to thaw out a bit. And don’t be surprised by the change in tofu texture.
Vegan Freezer Burritos Recipe
By February 21, 2013Published:
- Yield: 8 Burritos (8 Servings)
- Prep: 25 mins
Inspired Mexican greatness
- 1 c long-grain white rice Uncooked (2 c cooked)
- 2 blocks extra-firm tofu Rinsed and pressed (at least 15 minutes)
- 1/4 c Mexican seasoning of your choice
- 8 flour tortillas Use 8-10" tortillas; we actually use lavash
- 1 15-oz can black beans Drained and rinsed
- 1 c pickled onions
- 1 c salsa
- 1 c guacamole
- 1 bag Daiya pepperjack-style shreds Optional
- To cook the rice, combine rice, 2 c water, and a knob of EB in a medium pot. Cover, boil, then simmer until the water is absorbed.
- Once the tofu has been drained, slice each block into 8 slices. Lay flat and sprinkle with half the spice mix, then flip and sprinkle the other side. Fry in a bit of oil for 2-3 minutes each side, just to get slightly crispy. (Alternatively, bake at 175ºC (350ºF) for 20 minutes each side.)
- Before assembling, either dry-heat or microwave (covered in a damp cloth) the tortillas so that they're more pliable.
- To assemble the burritos, lay a tortilla out. Scoop 1/4 c rice into the center of the burrito, spreading out from left to right a bit. Scoop 1/4 c of beans next to it. Add a forkful of pickled onions. Place 2 slices of tofu on top of this, then spoon 2 T salsa and 2 T guacamole on top. Sprinkle with Daiya.
- To fold, bring the bottom edge of the tortilla up over the fillings, then use the folded-up-end of the burrito to slide the pile as far back towards you into the fold as possible to ensure a snug fit.
- Fold the left and right sides of the burrito into the centre, then continue to roll the burrito tightly.
- To store, wrap in tinfoil, or in parchment paper (or plastic wrap) and then tinfoil. Freeze in the freezer, then microwave when ready to eat. I can't say how long these will last, because they're never around for more than a week at our place before the last is eaten…