Sunday, September 19, 2010

Burrito Art

Thai Tofu Burrito with vegan slaw and sweet potato oven fries

Today we made delicious Thai Tofu Burritos inspired by our frequent trips to Burrito Art in East Atlanta back in the '90s. (Burrito Art was a cozy, funky place where you'd eat weird gourmet burritos by candlelight.) But our homemade burritos were actually even better than the ones we used to get in the old days--because we were super generous with the tofu and the rich, creamy peanut butter sauce. We served our pleasantly plump burritos with mayo-free slaw and sweet potato oven fries. There was even dessert, though it wasn't too great--mung bean cakes that came out of a package. Anyway, here are the recipes!

Thai Tofu Burritos


Thai Peanut Sauce:

1 ½ cups creamy peanut butter

1 can coconut milk

3 fresh habanero peppers, minced

3 Tbls water

3 Tbls fresh lime juice

4 Tbls soy sauce

1 Tbls hot sauce

1 Tbls minced fresh ginger root

3 cloves fresh garlic, minced

½ cup chopped fresh cilantro


2 packages pre-fried tofu triangles, available at Asian markets

Olive oil

1 Tbls minced fresh ginger root

3 fresh cayenne peppers, minced

2 cloves fresh garlic, minced

2 Tbls soy sauce

2 red bell peppers, chopped

1 large onion, chopped

For serving:

2 tortillas

Extra chopped fresh cilantro for garnish

2 cups cooked brown rice

Reserved Thai peanut sauce for drizzling over the top


Prepare the peanut sauce and set aside. Here’s how to do it: In a bowl, mix together the peanut butter, coconut milk, hot peppers, water, lime juice, soy sauce, hot sauce, ginger, garlic, and cilantro. Make sure the sauce is smooth and that there are no peanut butter lumps.

Cut the tofu triangles in half, or in thirds if you prefer. Set aside. Sauté the ginger, cayenne peppers, garlic, and soy sauce in a little oil. Add the red bell pepper and onions and sauté until the onions are soft and translucent. Be careful not to let the garlic burn. Add the tofu and the peanut sauce and cook until heated through. Before you add the sauce to the pot, be sure to reserve enough to drizzle over the top of your burrito.

Heat your tortillas. Fill each tortilla with a little rice and plenty of the tofu-bell pepper-peanut sauce mixture. Roll up the tortilla. Drizzle Thai peanut sauce over the top and then sprinkle some fresh cilantro on top of the sauce.

Red Wine and Purple Cabbage Slaw


1 cup red wine vinegar

8 Tbls sugar

8 Tbls vegetable oil

4 tsp salt

1 large head purple cabbage, shredded


Make the dressing by whisking together the red wine vinegar, sugar, oil, and salt. Shred the cabbage and put it in a large bowl. Pour the dressing over the cabbage and toss well to mix. Chill before serving.

Sweet Potato Oven Fries


3 sweet potatoes, peeled and cut into wedges

Olive oil



3 fresh habanero peppers, minced

3 fresh cayenne peppers, minced

1 fresh datil pepper, minced

1 clove fresh garlic, minced


In a small bowl, mix together the olive oil, cumin, salt, hot peppers, and garlic. Set aside. Peel and cut the sweet potatoes and place in a large bowl. Pour the olive oil mixture over the potatoes and toss to coat. Place the potatoes on a large metal baking sheet and cook at 450 degrees for about 45 minutes, or until the edges of the potatoes start turning brown and getting crispy.

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