Thai Green Curry Burritos
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.
Yield: 8 burritos
For the cilantro rice
  • 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
For the burritos
  • 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
  1. For the rice, combine the cilantro, garlic, chile, and vegetable broth in a blender and process until smooth. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Cilantro rice barely adapted from Aida Mollenkamp
Nutrition Information
Serving size: 1 burrito
Recipe by Joanne Eats Well With Others at