Burrito No. 5 Recipe

peel and dice potatoes

Wash, peel (optional) and dice the russet potatoes into 1/2-inch cubes so they cook evenly. Place diced potatoes in a bowl of cold water to prevent browning while you prepare other ingredients.

prep onion and pepper

Peel and finely dice the yellow onion. Core, seed, and dice the red bell pepper into similar-size pieces as the onion.

Drain the extra-firm tofu and press it for 15 minutes between clean kitchen towels or paper towels with a weight on top (a heavy skillet works). After pressing, crumble the tofu with your hands or a fork into bite-sized crumbles resembling ground meat.

Toss the crumbled tofu with soy sauce, lime juice, 1/2 teaspoon of the salt, 1/4 teaspoon black pepper, and 1/2 teaspoon of the ground cumin. Set aside to marinate briefly while potatoes cook (5–10 minutes).

Heat 1 1/2 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium heat until shimmering. Drain the diced potatoes and pat dry. Add potatoes to the skillet in a single layer. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook, stirring occasionally, for about 12–15 minutes until golden brown and fork-tender. If potatoes begin to stick, add up to 1 tablespoon more oil. Remove potatoes from the skillet and set aside on a plate.

Return the skillet to medium heat and add the remaining 1 1/2 tablespoons oil. Add diced onion and red bell pepper and sauté for 4–5 minutes until softened and translucent.

Add the minced garlic, remaining 1/2 teaspoon cumin, chili powder, smoked paprika, and dried oregano. Stir and cook for 30–45 seconds until fragrant.

Crumble the soy chorizo into the pan and cook, stirring, for 3–4 minutes until it warms through and releases its oils (if using a packaged soyrizo, follow package instructions but cook until hot).

Add the marinated crumbled tofu to the skillet with the soyrizo and aromatics. Stir to combine and cook for 4–5 minutes so the tofu picks up the spices and flavors.

Return the cooked potatoes to the skillet. Gently fold everything together and cook another 2–3 minutes to marry flavors. Taste and adjust seasoning with remaining salt, pepper, or a splash more soy sauce or lime juice if needed.

If using fresh cilantro, stir it in off the heat.

Warm the flour tortillas in a dry skillet over medium heat for 15–20 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Alternatively microwave one tortilla at a time for 15 seconds wrapped in a damp paper towel.

Lay a warm tortilla flat. Spoon about 1 heaping cup of the tofu-soyrizo-potato mixture down the center of each tortilla (adjust to preference). Top with 1/4 cup shredded cheese (if using), 2 tablespoons salsa, and 1–2 tablespoons sour cream or yogurt. Add hot sauce if desired.

Fold the sides of the tortilla over the filling, then roll tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.

For a crisp exterior, heat a clean skillet or griddle over medium-high heat. Place assembled burritos seam-side down and press gently. Cook 1–2 minutes per side until golden brown and sealed. Remove and rest 1 minute before serving.

Serve the burritos hot with extra salsa and sour cream on the side.