Sweet and spicy tofu marinated in ginger, mango and chipotle wrapped tightly in a soft, flour tortilla with sprouts, cucumber, red onion, cilantro and romaine lettuce.
Mango Marinated Tofu
1 ripe mango, peeled, small dice
1 chipotle chili in adobo sauce, seeded
2 garlic cloves, smashed
1" piece fresh ginger, peeled, grated
1/4 cup lime juice
1/4 cup water
2 tbl ketchup
2 tbl maple syrup
2 tbl chopped cilantro
1 tbl soy sauce
1 tsp salt
1 lb extra firm tofu, drained and pressed, 1/2" cubes
Combine all of the ingredients(except the tofu) in a blender and blend until smooth. Pour over the tofu and marinate for at least an hour to as long as possible.
Preheat the oven to 425.
Bake the tofu on a greased baking sheet (reserve the marinade) for 45 minutes, tossing once half way.
Bring the marinade to a simmer and cook for a couple minutes to heat through, adding some water to thin it out if necessary. Toss with the cooked tofu.
Burritos
makes 4
1-15oz can black beans, drained and rinsed
1 1/2 cup sprouts
1/2 cup shredded romaine lettuce
1/2 cucumber, seeded, thinly sliced
1/4 cup minced red onion
1/4 cup chopped cilantro
4-10" flour tortillas
Heat the beans and combine with the remaining filling ingredients and mango tofu.
