Burritos with tofu, poblanos, and tomatillos from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well with 700 Foolproof Recipes (page 367) by America's Test Kitchen Editors

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Notes about this recipe

  • kelley_dsv25l on May 18, 2026

    These were great! I made some changes to the recipe as written. I used a jar of salsa verde instead of tomatillos to make it more weeknight friendly. I baked the tofu in the oven with avocado oil, cornstarch and adobo seasoning instead of frying the tofu on the stove to make it more hands off. We have a dairy allergy in the family so I used cashew queso instead of the jack cheese. Thought this was a really good recipe to riff on. Would make again with red salsa and fajita veggies.

  • Shewi128 on July 11, 2024

    This was a clever way to cook up tofu to give it a different texture. My kids didn't know it was tofu. I loved the flavor of the peppers with the tofu, and I ended up substituting salsa verde instead of poblanos because I forgot to buy them. I also added some beans to add more fiber. I will definitely make this recipe again.

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