Crispy baked tofu, tender eggplant, and snow peas simmered in a spicy green curry sauce team up with cilantro rice to make these delicious vegan Thai green curry burritos.
I’m about to make you fall in love with tofu.
Tofu is a hard thing to love. I get it. It’s squishy in all the wrong places, juicy in ways you don’t want it to be, and it pretty much tastes like nothing.
However, it’s also high in calcium, high in protein, and it pretty much tastes like nothing…so it can become whatever you want it to be.
Honestly, I don’t really cook with it too often because the.boy is not its biggest fan…
…but then I started roasting it. And discovered that when you roast it, it becomes the BEST version of itself. It’s crispy on the outside, slightly chewy on the inside and tastes almost like you deep-fried it even though there is not a speck of oil in sight.
It has been a tofu-palooza around here ever since. And, surprisingly, no one is complaining…not even my husband peanut gallery.
Roasting aside, the real secret to making tofu taste good is to surround it with FLAVOR.
Thai curry is one of the most intensely delicious things I know in this world. It’s sweet, it’s spicy, it’s creamy and I can tell you, it’s even better when it’s all wrapped up in a burrito shell with spicy cilantro rice to soak up its juices and keep it grounded. The curry itself is actually super simple to make – just simmer green curry paste with coconut milk, ginger, eggplant, and snow peas until the veggies are fall-apart melt-in-your-mouth tender. Meanwhile, make the cilantro rice by dumping all of the ingredients into a pot of simmering water and letting it evaporate while all of the flavors meld together.
Toss –> wrap –> eat.
Are you in love yet?
- 3 oz cilantro leaves
- 3 medium garlic cloves
- 1 medium serrano chile, halved lengthwise and seeded
- 1 cup vegetable broth
- 2⅓ cups water
- 1 tbsp olive oil
- 1 small yellow onion, minced
- 2 cups long-grain white rice
- 1 tbsp kosher salt
- 1 (14 oz) block tofu, pressed and cut into ½-inch cubes
- 2 tbsp canola oil
- 3 tbsp green curry paste
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 14 oz coconut milk
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 eggplant, cubed
- ½ lb snow peas, coarsely chopped
- salt and black pepper, to taste
- 8 large tortillas
- For the rice, combine the cilantro, garlic, chile, and vegetable broth in a blender and process until smooth. Set aside.
- Heat the oil in a large frying pan over medium-high heat. When the oil begins to shimmer, add the onion and cook until softened, about 3-4 minutes. Add the rice and salt and stir to coat until the rice becomes opaque, about 2 minutes. Stir in the cilantro mixture, along with the water. Bring to a boil and then lower to a simmer. Cover and cook until the rice is tender and the liquid has evaporated, about 15 minutes. Turn off the heat and let the rice rest, covered, for 5 minutes.
- Meanwhile, heat the oven to 425. Arrange the tofu cubes on a parchment-lined baking sheet in a single layer. Roast for 25 minutes. Remove from the oven and set aside.
- For the burrito filling, heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Stir in the green curry paste, garlic, and ginger. Cook until fragrant, about 30 seconds. Stir in the coconut milk, soy sauce, and brown sugar. Bring to a simmer.
- Add the eggplant cubes and snow peas to the pan. Simmer, covered, for 10-15 minutes, or until eggplant is tender and most of the liquid has evaporated. Season to taste with salt and black pepper. Stir in the tofu cubes.
- Heat the burrito shells in the microwave or on the stovetop, according to package directions. Spoon some rice into the center and top with a few spoonfuls of filling. Roll up, burrito-style. Serve warm.
More spiced up curries:
From Around the Web:
Curry-Roasted Vegetable and Avocado Naan-wich from Naturally Ella
Thai Kabocha Squash Curry from Oh My Veggies
Red Thai Curry Sauce from Pinch of Yum
Green Curry Porridge from 101 Cookbooks
Healthy Thai Chopped Salad with Coconut and Curry Dressing from The Wicked Noodle