Burritos with Tofu, Poblanos, and Tomatillos

Name: Burritos with Tofu, Poblanos, and Tomatillos
Yield: Serves 6
Ingredients: 1¼ cups, vegetable broth; 3/4 cup, long-grain white rice, rinsed; 3 , garlic cloves, minced; , Salt and pepper; 1/4 cup, minced fresh cilantro; 14 ounces, firm tofu, quartered; 1½ pounds, tomatillos, husks and stems removed, rinsed well, dried, halved or quartered if large; 3 tablespoons, vegetable oil; 5 , garlic cloves, minced; 1 tablespoon, ground cumin; 1/4 teaspoon, dried oregano; 3 , poblano chiles, stemmed, seeded, and cut into ½-inch pieces; 2 , onions, chopped fine; 1 , jalapeño chile, stemmed, seeded, and minced; 6 (10-inch), flour tortillas; 6 ounces, Monterey Jack cheese, shredded (1½ cups)

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Main Courses

Vegetarian

A combination of tofu, cilantro rice, chiles, and cheese makes for a balanced, flavorful vegetarian burrito.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES6

TIME1½ hours, plus 20 minutes draining

WHY THIS RECIPE WORKS

With its creamy texture and exceptional ability to soak up flavor, tofu is the perfect choice for a burrito filling. We wanted to pair it with fresh, mildly spicy poblano chiles and plenty of flavorful spices and aromatics. First, we cooked...

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