Burritos with Tofu, Poblanos, and Tomatillos

This recipe presents a delightful twist on traditional burritos by using creamy tofu as the star ingredient. The tofu’s ability to absorb flavors makes it a perfect filling choice, paired with mildly spicy poblano chiles and a medley of aromatic spices. The burritos are further elevated with a cilantro-infused rice, tomatillos, and a touch of Monterey Jack cheese. This fusion of textures and flavors results in a satisfying and flavorful meal that’s sure to impress.

SERVES 6

INGREDIENTS:

• 1¼ cups vegetable broth
• ¾ cup long-grain white rice, rinsed
• 3 garlic cloves, minced
• Salt and pepper
• ¼ cup minced fresh cilantro
• ounces firm tofu, quartered
• 1½ pounds tomatillos, husks and stems removed, halved or quartered if large
• 3 tablespoons vegetable oil
• 5 garlic cloves, minced
• 1 tablespoon ground cumin
• ¼ teaspoon dried oregano
• 3 poblano chiles, stemmed, seeded, and cut into ½-inch pieces
• 2 onions, chopped fine
• 1 jalapeño chile, stemmed, seeded, and minced
• 6 (10-inch) flour tortillas
• ounces Monterey Jack cheese, shredded (1½ cups)

INSTRUCTIONS:

1. Prepare Rice: Bring vegetable broth, rice, minced garlic, and ½ teaspoon of salt to a boil in a small saucepan over medium-high heat. Reduce the heat to low, cover, and cook for about 20 minutes, until the rice is tender and the broth is absorbed. Remove from heat, let sit covered for 10 minutes, then fluff with a fork and incorporate minced cilantro. Keep covered to stay warm.
2. Prepare Tofu and Tomatillos: Pulse the tofu in a food processor until coarsely chopped into roughly ¼-inch pieces. Spread the chopped tofu on a paper towel-lined baking sheet, drain for 20 minutes, then pat dry with paper towels and season with salt and pepper. Pulse the tomatillos in the food processor until finely chopped.
3. Brown Tofu: Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the chopped tofu and cook until browned (10 to 15 minutes), then transfer to a plate.
4. Flavor the Filling: In the same skillet, add the remaining 1 tablespoon of oil, minced garlic, cumin, oregano, and ½ teaspoon of salt. Cook over medium heat until fragrant (about 30 seconds). Stir in the chopped tomatillos, poblano chiles, onions, and minced jalapeño. Cover and cook until the vegetables release liquid (5 to 7 minutes). Uncover, increase heat to medium-high, and simmer until the pan is almost dry (10 to 12 minutes). Return the tofu to the skillet and cook for about 2 minutes to meld flavors.
5. Assemble the Burritos: Warm the tortillas in a damp dish towel in the microwave for about 1 minute. Place the tortillas on the counter and mound warm rice, tofu filling, and shredded Monterey Jack cheese across the center of each tortilla, close to the bottom edge. Fold the sides of the tortilla over the filling, then fold up the bottom of the tortilla, pulling back firmly to tighten around the filling, and continue rolling tightly into a burrito.
6. Serve: Once all the burritos are rolled, serve them immediately for a delicious and flavorful meal.

Rolling Burritos:

1. Divide rice, filling, and cheese evenly among tortillas. Fold the sides of the tortilla over the filling.
2. Fold the bottom of the tortilla over the sides and filling, then roll tightly into a burrito.