I sometimes gripe here that the way we eat has been skewed by the children’s preferences and various vegetable likes/dislikes, (which is true) but what I should also mention is that one of our great successes is the discovery of a food that we all love – tofu. We eat it regularly, and it is the standard plan B if we’re cooking something like fish that not everyone likes.
At the same time, we’re trying to eat less meat in general, and that means at least two vegetarian meals each week, and often three or four. At least one of these would be tofu, and I love that it’s something you can easily keep stashed in the fridge, and that goes with so many flavour combinations, and different cuisines, even though I am perfectly willing to agree that tofu pizza is far from traditional!.
This particular iteration is yet another Moosewood recipe, as I still find the diversity of their recipes interesting even after having the cookbooks for more than 20 years (and they were really ahead of their time with kale!). It involves a simple tofu filling with capsicum, corn and various spices that you roll in tortillas and bake, though you could certainly also wrap in baking paper or foil and heat in a sandwich press – particularly good for work lunches. It might look like a lot of ingredients, but this is very much a pantry recipe, with no ingredients to buy fresh, so there’s only a small amount of chopping, and it’s very quick to pull together.
- 2 Tbs olive oil
- 2 medium onions
- 3 cloves garlic
- ½ tsp chilli flakes
- 1 medium red capsicum
- 2 tsp paprika
- 3 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried oregano or large sprig fresh
- 75g frozen corn kernels
- 50g frozen spinach – about 3 cubes (optional)
- 600-750g firm tofu (depending on packet size)
- 3 Tbs tomato paste
- 2 Tbs soy sauce
- ¼ c pitted green olives (optional)
- salt and pepper to taste
- 6-8 medium wheat tortillas
Heat the oil on medium heat in a large frying pan. Meanwhile, dice the onions and crush or finely chop the garlic. Sauté in the oil for a few minutes, then add the chilli flakes. Roughly chop the capsicum, and add to the pan. Cook for a few more minutes, then add the spices, oregano, corn and spinach. Finally crumble in the tofu, and cook until the vegetables soften. Stir through the paste, sauce, chopped olives, and salt and pepper and remove from heat.
Oil a baking pan or ovenproof glass dish (as above). Lay each tortilla in the dish, fill with about ¾ cup of filling and roll up. you should get from six to eight burritos. Cover with foil and bake for about 20 minutes. Serve with salsa and/or sour cream if you like.
Serves 4-6 depending on appetite.