This is an amazing vegan burrito capturing the layers of Korean flavors that is just delicious and comforting, and with amazing kimchi cashew sauce.
Have you ever thought that your meal could be a super elevated one when you actually thought of emptying leftovers? Yes, I was trying to empty a little of leftover fried rice by adjusting it with salads. But the kids wanted a burrito and this was born. This is not a surprise as we make similar kinds more often. Tofu adds to the protein and often I have pressed out tofu ready in the fridge, so making a gochugaru tofu was easy. Any protein of your choice can be used. We love the paneer version too which is always available with water pressed out. Easier and loved option! The kimchi sauce with cashew nuts is amazing in this burrito and that is also easier to make. All of these in total will make an amazing burrito that is enjoyed by everyone and brings happy faces in front of you. That happy face makes you do anything and everything!:-)! Pair this with Korean Strawberry Milk for a next level meal!
You'll need the following to make
Tortilla - a bigger one to make a full size burrito. But adjust as per your requirement. Any wrap can also be used. In fact with Lavash wrap, a single wrap will be enough for a family of four persons.
Coleslaw - I recommend this Vegan Gochugaru Jicama coleslaw as this compliments the flavors perfectly. Any coleslaw will work. Add a sprinkle of gochugaru for extra flavor.
Korean Cucumber Salad - This is optional but builds lovely flavors.
Quick Gochugaru Tofu - I used tofu as protein and quick crisp tofu is great in a burrito. Leftover proteins can also be used. Try spicy chickpeas too!
Kimchi Cashew Sauce - Easy, creamy and delicious sauce that's easy to make. I have used vegan kimchi. This is great to drizzle a little inside as well as serve this on the side for extra zing!
Fried Rice - Leftover fried rice can be easily used here. Any fried rice can be used. Try some noodles for a change and you'll love that too!
This is my third recipe for this week's Blogging Marathon and I have shared Lavash Samosa Chaat Roll and Avocado Siracha Pinwheel Wrap for the "Wraps and Rolls" theme. A wrap or a roll is so easy to make for a satisfying lunch or dinner. If you love wraps, then you should try 18 different ways with Five Ingredient Tortilla Wraps, that covers breakfast, lunch, dinner, and dessert with just five ingredients!
Korean food has lovely flavors and there are many options that can be made vegan easily. There are many tasty needles for the hot weather like Vegan Japchae, Bibim Guksu, Kongguksu, Jajangmyeon.,and for the hot weather too, like Rabokki, an amazing street food that has little of everything of all the comforting flavors. We love these along as much as this fusion burrito! Try these and you won't be disappointed. Again, if this burrito makes you drool, try this Vegan Mixed Dal Fajitas, an Indian Mexican fusion that will be close to your heart!
I am also linking this to Wonderful Wednesday, What's For Dinner, and Thursday Favorite Things.
Ingredients
Makes 3 to 4 burritos
For the Gochugaru Tofu
Tofu - 6-oz, pressed, cubed
Ginger - 1.5 -in piece
Garlic - 4 or 5
Water - 1 tbsp
Gochugaru - 1 tsp
Soy sauce - 1 tsp
Corn starch - 3 to 4 tbsp
Oil - 3 tbsp
Kimchi Cashew Sauce
Vegan kimchi - 1/4 cup
Cashews - 1/4 cup
Water - 1/4 cup
For the Burrito
Korean cucumber salad - 3/4 cup
Vegan gochugaru jicama coleslaw - 1 cup
Fried rice - 1 cup
Tortilla - 3 to 4, burrito size
Method
Grind the ginger and garlic to a smooth paste with one to two tablespoon water.
Transfer this to a bowl, add gochugaru, and soy sauce. combine well. Add the tofu and coat with this mixture. Coat each piece of tofu with corn starch.
Heat oil in a cast iron pan and pan fry the tofu pieces until crispy, flipping once.
Soak the cashews for 15-30 minutes in quarter cup water. Grind it with kimchi. Transfer to a bowl Adjust the consistency as required with more water, if needed.
For the assembling the burrito: Warm the tortilla to enable easy folding. Place about one-third cup of fried rice about two inches from the edge. Place the tofu on top.
Next, add the cucumber, followed by the coleslaw.
Drizzle the kimchi cashew cream as desired.
Fold the tortilla from the rice side, then fold the side edges, and then roll into a burrito.
Cut diagonally and serve with extra sauce on the side.
Anonymous says
Kudos ! The burrito looks fantastic ! Who can say you have used leftovers too! These are filling as well as nutritious.
Srivalli says
wow this is an amazing one Radha..very nicely assembled!