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Hoisin tofu & rice burritos
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75g red cabbage, thinly shredded
1 bunch salad onions, trimmed, then shredded
1 large fresh red chilli, deseeded and finely chopped
2 tbsp Cooks’ Ingredients Chinese Rice Vinegar
1 tsp vegetable oil
100g Cauldron Organic Marinated Tofu
2 seeded tortilla wraps
100g of 250g pouch microwaveable wholegrain rice
1 tbsp Cooks’ Ingredients Hoisin Sauce
½ x 28g pack fresh coriander, leaves torn
1. Pile the cabbage, salad onions and chilli into a large bowl, sprinkle with the vinegar and set side.
2. Heat the oil in a small frying pan, then cook the tofu pieces for 4-5 minutes, stirring often, until golden and heated through. Meanwhile, warm the tortillas and cook the rice until piping hot in the microwave.
3. Spread the hoisin over each tortilla, then top with the rice, cabbage salad, tofu and coriander. Wrap carefully – the burritos will be generously filled – then cut in half and eat straight away.
Typical values per serving:
1 of your 5 a day; low in saturated fat.
This recipe was first published in October 2019.