Ingredients

The following ingredients have 4 Servings
  • 1/4 cup adobo sauce from a can of chipotle peppers
  • 3 tablespoons lime juice
  • 3 tablespoons tomato paste
  • 1 1/2 tablespoons maple syrup
  • 2 garlic cloves (minced)
  • Salt to taste
  • 1 14 ounce package extra firm tofu, drained, pressed at least 20 minutes, and cut into 1 inch cubes
  • 2 ripe plantains (peeled and cut into about 1-inch pieces)
  • 3-4 tablespoons vegetable oil
  • 4 large flour tortillas
  • 1 avocado (sliced)
  • 1 cup shredded lettuce
  • 1/2 cup fresh cilantro

Instruction

  • Start by making the baked tofu. Preheat the oven to 400°F and line a baking sheet with parchment paper. Stir the adobo sauce, lime juice, tomato paste, maple syrup, and garlic together in a small bowl. Season with salt to taste, and if needed thin the mixture with some water—you'll want something with about the consistency of barbecue sauce.
  • Arrange the tofu cubes on the parchment and brush with about a third of the adobo sauce mixture. Bake for 15 minutes. Flip the tofu cubes and brush with another third of the sauce mixture, reserving about a third. Bake 15 to 20 minutes more, until lightly browned.
  • While the tofu bakes, generously coat the bottom of a large nonstick skillet with oil and place it over medium heat. When the oil is hot, add the plantain slices to the skillet. Cook for about 4 minutes on each side, until nicely browned. You can do this in batches if needed, adding oil to the skillet between batches as needed. Transfer the plantain slices to a paper-towel lined plate.
  • Place about a fourth of the baked tofu cubes in a strip near the center of a tortilla, then arrange about a fourth of the plantain slices in a strip next to the tofu, and drizzle with some of the reserved adobo sauce mixture. Top with a fourth each of the avocado slices, lettuce, and cilantro. Roll into a burrito and repeat until all tortillas and fillings are used. Serve.