Fajita Tofu Burritos
Black Bean and Pineapple Toss
Ingredients
- 1 (12-oz) pkg extra-firm tofu
- 1 small onion, sliced
- 1 bell pepper (any color), sliced
- 1 clove garlic, minced
- 2 tsp vegetable oil
- ½ (8-oz) pouch veggie taco skillet sauce (such as Frontera)
- 1 (8.8-oz) pouch microwavable Spanish rice
- ¼ cup chopped fresh cilantro
- 3 burrito-size flour tortillas
- 1 cup fresh salsa
Instructions
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 15 minutes. Crumble tofu.
- Sauté onion, bell pepper, and garlic in hot oil in a large skillet over medium-high heat until almost tender. Add tofu and skillet sauce; cook 3 to 5 minutes or until thoroughly heated. Season with salt and pepper to taste.
- Meanwhile, cook rice according to package directions. Spoon desired amount of tofu mixture, rice, and cilantro down center of each tortilla. Roll up, burrito-style. Serve with salsa.
Side Dish Ingredients
- ½ (20-oz) can pineapple chunks
- 1 (15-oz) can black beans, drained and rinsed
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp fresh lime juice
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Drain pineapple, reserving 1 Tbsp pineapple juice.
- Toss together pineapple, pineapple juice, beans, cilantro, lime juice, salt, and pepper in a large bowl.
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