A burrito is a staple of pretty much everyone’s diet these days. In a world flooded with burrito options, this innovative, colorful, and healthy approach will take your taste buds on an international tour. The intermingling of traditional Indian flavors with traditional Mexican accompaniments will have your burrito indulging pleasures reaching whole new heights. Saag paneer is a relished delicacy all over the globe and with this recipe, the same loved Indian curry has been vegan-ized by swapping paneer (cheese) with extra firm tofu. Additionally, the fluffy brown rice, pickled red onions, and roasted chickpeas add varying textures that are a delight with every bite. These burritos come together quickly and can freeze for a long time. Enjoy them for a quick breakfast, leisurely lunch, or easy weekday dinner!
Total Prep Time: 20 minutes
Cook Time: 20 minutes
1 teaspoon grated fresh ginger
3 garlic cloves, smashed
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon paprika
9 ounces fresh spinach
1 teaspoon tomato paste
2 tablespoons vegetable oil
½ of fourteen-ounce package extra firm tofu, grated
1 teaspoon cumin seeds
½ cup vegetable broth
1 ½ teaspoon salt
¼ cup full fat coconut milk from a can, or more, if you like
1 cup brown rice
2 ¾ cup water
6 store-bought spinach-flavored tortillas (twelve inches)
2 tablespoon oil for toasting prepared burrito
2 tablespoon store-bought roasted chickpeas (optional)
1 cup onions, sliced
½ cup apple cider vinegar
1 teaspoon sugar
1 teaspoon white pepper
Indian Tofu Saag
In a large skillet, heat oil on low heat. Add smashed whole garlic and ginger. Sprinkle cinnamon, nutmeg, and paprika. Immediately add spinach and cook for five minutes. Then, add tomato paste, coconut milk, and salt and cook for two to three minutes or until heated through. In a small saucepan, over low heat, dry roast cumin seeds for one minute. Add grated tofu and set aside.
In an airtight container add warm water and apple cider vinegar. Sprinkle sugar, salt, and white pepper in the container. Add sliced onions. Cover with plastic wrap and refrigerate for at least one hour. These can last for a week in the refrigerator.
Bring water to a boil. Once water is boiling, add brown rice, cover, and reduce to simmer. Simmer for forty-five minutes, without opening pot. After forty-five minutes, turn off heat and let sit for fifteen minutes. Open pot and fluff perfect rice.
Spoon one-third cup of cooked brown rice off-center on each tortilla; top with one-quarter cup spinach mixture. Add two tablespoon of prepared tofu. Sprinkle some pickled onion and roasted chickpeas. Fold sides and ends of tortillas over filling and roll up.
In a large skillet over medium-high heat, brown burritos in oil on all sides. Serve hot with salsa and guacamole.
Individually wrap cooled burritos in paper towels and foil; freeze in a resealable plastic freezer bag. To use, remove foil; place paper towel-wrapped burrito on a microwave-safe plate. Microwave on high for three to four minutes or until heated through, turning once. Let stand twenty seconds.
Suggested Wine Pairing: Les Vignerons de Mancey Chardonnay
Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.