smoky bbq tofu avocado and cheese "wrapadillas" with herb crema
I will not use the TT word in any recipe ever.
Ingredients
- 1 block firm or extra firm tofu
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/3 cup tomato paste
- 1/3 cup brown sugar
- 2 tbsp molasses
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 tsp smoked paprika
- 1 tsp chili powder
- 2 cups shredded romaine lettuce
- 2 roma tomatoes, deseeded and diced
- 1 large avocado, quartered and smashed
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded Monterey jack cheese
- 4 large flour tortillas (burrito sized)
herb crema
- 1/2 cup plain whole milk Greek yogurt
- 2 jalapenos, seeded and deveined
- 1/2 cup fresh cilantro
- 1/4 cup fresh parsley
- 2 tbsp lime juice
Instructions
- Drain the block of tofu and set on a plate lined with paper towels. Place another 2-3 paper towels on top, another plate, then a heavy-bottomed skillet. Press for at least 30 minutes. Change out the paper towels if they get too soggy.
- When the tofu is finished, heat 2 tablespoons olive oil in a skillet over medium heat. Crumble the tofu into the pan and cook until browned slightly on all sides, about 5 minutes. Move to a plate.
- Add another drizzle of oil into the pan. Saute the onion until fragrant, about 4-5 minutes. Stir in the garlic, smoked paprika, and chili powder for one minute, then swirl in the tomato paste, brown sugar, molasses, Worcestershire sauce, cider vinegar, and a pinch of salt and pepper. Drop in the tofu and cook until thickened slightly and the sauce coats the crumbles, about 5 minutes longer.
- Lay a tortilla on a flat surface. Make a slice from the bottom middle to the middle of the tortilla (see photos above for reference). On the left bottom corner, add 1/4 of the bbq tofu. Above that, 1/4 cup of lettuce and 2 tablespoons of tomatoes. Top right, 1/4 of the smashed avocado. Finally, on the bottom right, finish with 1/4-1/3 cup of the cheeses.
- Carefully fold the tofu layer over the lettuce layer, then the lettuce layer over the avocado, and the avocado over the cheese. See photos above. Repeat with remaining wraps and ingredients. Some will fall out of the crevices. Don't worry! Just slide the strays back in as best you can.
- On a griddle, a new skillet, or the same skillet you used prior but cleaned, heat 3 tablespoons olive oil over medium heat. Add 1-2 wraps at a time and cook for 3 minutes until golden brown. Flip carefully and press down firmly with a spatula. Fry an additional 2-3 minutes until your desired crispiness is reached.
- For the herb crema, combine all ingredients in a food processor, as well as a pinch of kosher salt, until smooth. Add 1-2 tablespoons of water to thin if desired.
- Serve the wraps with the herb crema, lime juice, and fresh cilantro.
Notes
*To store: Leftovers keep up to 3 days sealed in the refrigerator. To reheat, warm in a 350 degree oven for 10 minutes.