Pizza Burritos
Yields: 4-6 Servings
Recipe, Photo, and Food Styling by Bittersweet Vegan
Make everyday pizza day with this healthy, easy, grab-and-go meal! You get all the convenience of a loaded burrito, packed to the brim with quality plant protein and veggies, with the kid-friendly flavors of everyone’s favorite slice. They’re great toasted, warmed in the microwave, or at room temperature.
Ingredients
1 (10 oz) package Hodo Extra Firm Tofu, diced Locate Product OR
1 (8 oz) package Hodo Miso Tofu , diced Locate Product OR
1 (8 oz) package Hodo Indian Spiced Tofu, diced Locate Product
2 tbsp olive oil
1/4 cup diced red onion
1 – 2 cloves garlic, minced
1/2 cup sliced cremini or button
mushrooms
3/4 cup pizza sauce or marinara sauce
1 cup cooked brown rice
1/2 tsp dried oregano
1/2 cup shredded vegan mozzarella cheese
2 cups fresh baby spinach
Salt and ground black pepper, to taste
4 – 6 large (10 – 12 inches) flour tortillas, whole wheat or gluten-free if preferred
1 medium beefsteak tomato, sliced
1/4 cup sliced roasted red peppers
1/4 cup fresh basil leaves
1/4 cup sliced black olives (optional)
Instructions
In a large skillet over medium heat, add olive oil, swirling gently to coat the bottom of the pan. Add diced tofu and sauté for 8 – 10 minutes, until lightly browned on all sides.
Add onion, garlic, and mushrooms, cooking for 3 – 4 minutes until the onions are translucent and the mushrooms have softened. Add the brown rice, then pour in the pizza or marinara sauce and season with oregano. Let it simmer for another 2 – 3 minutes to let the flavors meld.
Sprinkle the vegan cheese shreds over the tofu, veggie, and rice mixture. Cover the skillet with a lid and allow the cheese to melt for about 1 – 2 minutes. Turn off the heat and fold in the spinach, letting it wilt from the residual heat. Season with salt and pepper to taste.
Meanwhile, warm the tortillas gently either in the microwave or a dry skillet for about 10 seconds on each side. This will make them more pliable and easier to roll.
To assemble the burritos, start by arranging equal amounts of sliced tomatoes, roasted red peppers, basil, and olives (if using) down the center of each tortilla. Divide the tofu filling between each tortilla. Leave some space around the edges to facilitate rolling.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to enclose the filling completely. Enjoy as is or place them back in the skillet, one at a time, to lightly toast the outside.
Serving suggestion: Add a cup of ranch dressing on the side to dip or drizzle for that classic pizza parlor experience.
Notes: Swap out the veggies for any of your favorite pizza toppings, such as artichoke hearts, sundried tomatoes, asparagus, arugula, pickled jalapeños, roasted eggplant, or even diced pineapple.
You can make these burritos in advance and wrap them individually in foil before storing them in a Ziplock bag in the freezer for 3 – 5 months. Stored in the fridge, they should last for 5 – 7 days.
