Sesame Avocado Burritos


Cook time: 20 minutes

Prep Time: 20 minutes

Serves: 8 Burritos




  • Firm/Extra Firm Tofu: 1/4 pound (per person)

  • Ripen Avocado: 1 medium

  • Nutritional Yeast: 2 Tbsp.

  • Sesame oil: 1/2 tsp.

  • Olive Oil: 1 Tbsp. (optional sub water)

  • Turmeric: 1/2 tsp.

  • Garlic Powder (Not Garlic Salt): 1 tsp.

  • Smoked Salt: 1/2 tsp.

  • Smoked Paprika: 1 tsp.


Ingredients for filling


  • Romano Tomatoes: 1 (sliced into strips)

  • Bell Peppers (any color): 1/2 (sliced into strips)

  • Cucumbers: 2 small or 1 medium (sliced and diced)


Ingredients & Instructions for Peanut Sauce:


  • Peanut Butter (replace with Almond, Cashew or any butter): 4 Tbsp.

  • Water: 1 Tbsp.

  • Garlic Powder:1 tsp.

  • Harissa Paste (optional):1 tsp.

  • Amino Acids (soy sauce substitution):1 tsp.

  • Sesame Seed Oil (Optional):1 tsp.

  • Mix together thoroughly (add additional water for taste preference)




  • Parchment Paper/ Non-Stick Baking Pan

  • Cheesecloth or Piece of Fabric

  • Medium Mixing Bowl    

  • Spatula or Mixing Spoon

  • Measuring Spoons

  • Plate for Soaking the Rice Paper

  • Knife and Cutting Surface


Instructions For Preparing:


  1. Strain and cut the Tofu into cubes

  2. In a large bowl add together all ingredients except the avocado

  3. **Let the Tofu sit for 5 minutes, this will allow the Tofu to absorb all the flavors**

  4. Cut, Peel and dice the Avocado and add it to the Tofu and mix thoroughly


Instructions For Assembling the Burritos


  1. Wet all ends of the rice paper, dripping off any excess water

  2. Add 1 tablespoon to the back part of the rice paper

  3. Roll like a burrito (a) Forward (b) tuck left (c) tuck right (d) roll forward and (e) lay seam down on a pan lined with parchment paper or non-stick pan

  4. Bake for 20 minutes of 375 F / 177 C


Chefs Notes


  1. Strain Tofu using a Cheesecloth or thin fabric

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