I cannot believe how fast this month is going. November 18th, already? Thanksgiving is next week!? So crazy. I have been working non-stop for weeks in order to just stay on top of school work, man I love grad school. Definitely not like undergrad where there was actually time to work ahead. But that’s okay, because in the end I am loving it!
This weekend has been a whirlwind, but I have successfully completed a paper, studied for a nutrition exam, and caught up enough on school work that next week I will be able to relax and enjoy the holiday. I worked especially hard this weekend because my little sister is coming out East to spend the holiday with me all.next.week!!
We are sisters, yeah!
I cannot wait for her to see my new place, show her around my campus, watch the Macy’s Day Parade live (!!) and so much more. We are planning a magnificent vegetarian Thanksgiving feast that I can’t wait to share the recipes for. We are also planning to go shopping on Black Friday. We have never really done the whole get up crazy early, wait in lines for hours and shop ’til you drop tradition of Black Friday, but this year we are going for it. And if we survive, next on our list will be to spend an afternoon ice skating at the famous Rockefeller Center ice rink. It is going to be an amazing week!
But until the fun begins, I wanted to share with you a recipe that was absolutely phenomenal. It was quick, delicious, and compiled from ingredients we had leftover in our fridge! Behold, Sweet Peanut Tofu Burritos.
Unbelievable. Even if tofu normally isn’t your thing, I promise you this time it will be.
Sweet Peanut Tofu Burrito
Makes four burritos
Four whole wheat flour wraps/tortilla shells
8 oz. block of extra firm tofu, drained and pressed
A few handfuls of chopped kale
1 small green bell pepper, diced
1 small yellow onion, diced
1 cup of mushrooms, diced
1 can of black beans, drained and rinsed
1/2 tsp chili powder
2 tbsp olive oil
3 tbsp peanut butter
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp water
1/2 tsp red pepper flakes
1/2 tsp crushed garlic
1 tsp honey
To make these burritos, start by draining all the excess water form the block of tofu. I find the easiest way to do this is by placing the tofu in between a clean kitchen towel and placing a heavy item such as a can on top of the tofu, letting it sit for about 10 minutes until the excess water is absorbed by the towel.
While the tofu is draining in a large skillet on medium heat sauté the kale, green pepper, onion, mushrooms, and beans in one tablespoon of olive oil for about 6-7 minutes, or until the veggies are tender. At this time remove veggies to a separate bowl, and proceed to cook the tofu.
First chop up the tofu until it resembles crumbled bits, and then heat the skillet to medium heat again with the remaining tablespoon of olive oil. Sprinkle the tofu with the chili powder and cook for about 5 minutes in the skillet.
While the tofu is cooking, prepare the easiest and best peanut sauce ever! Simply combine the peanut butter, rice wine vinegar, soy sauce, water, red pepper flakes, garlic and honey in a bowl. After the tofu has been cooking for about five minutes, add the sauce to the skillet and stir until the tofu is coated. Continue cooking an additional 3-4 minutes and then remove the tofu from the heat and assemble the burritos.
I just added a little cheddar cheese and was good to go, my brother enjoyed the burritos with a little added hot sauce. Enjoy!
Breathing is important,