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o.m.g. The flavor combinations in this were delightful! If you want to make it simpler, you could double the tofu and skip the pintos or double the pintos and skip the tofu. But, be sure to keep the yummy kale! I modified this recipe for my own twist! This made 3 – 4 servings.
This recipe has three distinct parts… read ahead first and try to integrate your prep of the 3 parts.
- 14 – 16 oz package of firm tofu
- 2 Tbsp reduced sodium tamari
- 2 Tbsp olive oil
- 1 tsp curry powder
- olive oil (or water/broth for sauteing)
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tomato, diced
- 1 can pinto beans, drained
- 1/4 tsp salt, only if your beans are unsalted – omit if your beans are salted
- 2 – 4 Tbsp fresh cilantro, chopped
- 1 small bunch kale, stems removed and finely chopped
- 1 clove garlic, minced
- 1/2 – 1 avocado (depending on size), seed and skin removed
- 1 1/2 Tbsp tahini
- 2 Tbsp red wine vinegar
- 1/4 tsp salt
- 1/2 cup water (added a bit at a time)
- Tortillas of your choice
- 1 avocado, diced
Press the tofu to remove as much water as possible. Combine the tamari, olive oil and curry powder and whisk well. In a flat plate with a lip, pour half of the marinade. Make vertical cuts on the tofu to form 8 – 10 slabs of tofu (see pictures below). Place the tofu on the marinade. Pour the rest of the marinade on top. Preheat a grill style pan and spray with olive oil. (You can use a regular pan, but you won’t get the fancy grill lines.) As you place each slab of tofu, sop up a bit more marinade if you can on each side. Cook on medium-high for a couple of minutes, flipping once you see some good grill lines. Once the other side is also cooked nicely, remove from heat and cut into strips
Saute onion and garlic until soft. Add tomato and saute a couple minutes more. Add beans and salt (if needed). Heat through. Add cilantro at the end.
In a blender or small food processor, combine all ingredients except kale and process until smooth, adding the right amount of water to get a good thick dressing consistency. Pour dressing over finely chopped kale in a mixing bowl. Thoroughly mix.
Heat up your tortillas and assemble burritos with kale slaw, pintos and tofu, topped with some diced avocados. Enjoy!!