Loads of fermented foods star in these awesome burritos! I tried a store-bought frozen vegan burrito recently that had similar ingredients. The idea sounded fantastic but as loathe as I am to admit it, the execution was seriously lacking. They were way too dry and the flavor was pretty sad. That’s where the inspiration for these came from: they don’t take much time to prepare, are much cheaper and, honestly, taste a million times better. —CS
MAKES 12 BURRITOS
Toasted sesame oil
1 lb (454 g) super-firm tofu, cut into small cubes Shoyu, to taste
3½ oz (100 g) fresh shiitake mushrooms, gently cleaned and chopped
1 shallot, minced
2 cups (384 g) vegan kimchi (not drained), chopped, with brine reserved
1 cup (168 g) dry sushi rice, cooked according to directions on package with 1 tsp toasted sesame oil added to the water before cooking, cooled
1 cup (134 g) frozen green peas or (155 g) fresh shelled edamame
12 (10” [25-cm]) vegan tortillas, heated in a pan for 10 seconds on each side to make more pliable
Gochujang Paste, to taste
Add a healthy drizzle of sesame oil to a wok or large pan. Heat the oil over medium-high heat. Add the tofu and cook until golden brown, about 6 minutes. Stir occasionally and adjust the heat as needed. Add a healthy drizzle of shoyu and cook just until evaporated, about 2 minutes. Transfer to a large plate.
Add another drizzle of sesame oil, and cook the mushrooms and shallot until the mushrooms start to release their moisture, about 5 minutes. Add a drizzle of shoyu and cook another 2 minutes. Add the kimchi brine and cook just until evaporated, about 2 minutes. Transfer to the tofu plate.
Add the kimchi, cooked and cooled rice and peas to the wok. Cook over medium heat until the peas are thawed and the kimchi and rice are heated through. Add the tofu and mushrooms back to the wok. Heat for another 2 minutes.
In the bottom center of a gently heated tortilla, place about ¾ cup (110 g) of the filling. Do not overfill. Fold the edges of the tortilla until they almost touch. Then fold the bottom of the tortilla over the filling and start rolling upward, making sure the filling is tightly wrapped. Repeat with the remaining tortillas.
Slowly heat in a dry or lightly oiled pan over medium-low heat until light golden brown, crispy and heated through. This will take about 8 minutes. Be sure to flip the burritos occasionally. Serve with the gochujang paste as desired.