These lentil broccoli burritos with tofu ricotta and sun-dried tomatoes are SO delicious! Packed with plant protein, iron, folate, and flavour, they are the perfect hearty vegan burrito.
- 1 block (450 grams) firm tofu
- 1/2 cup freshly squeezed lemon juice (yes, that is correct; it makes the ricotta nice and tangy- from 2 large lemons)
- 1 teaspoon dijon mustard
- 1/4 cup nutritional yeast
- 1/4 cup tahini
- 1 tablespoon light miso or reduced sodium tamari
- 1 teaspoon fine sea salt
- 1 large garlic clove, minced
- Freshly ground black pepper, to taste
- 1/4 cup water
Broccoli and Lentil Filling
- 2 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 4 medium garlic cloves, minced
- 1 red bell pepper, diced
- Big pinch each fine sea salt and freshly ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon chili flakes
- 3 tablespoons oil-packed sun-dried tomatoes, finely chopped
- 1/4 cup pitted Kalamata olives, chopped
- 5 cups broccoli florets (chopped small)
- 2 cups cooked green, French green, or black lentils
6 burrito sized flour tortillas
Extra virgin olive oil, for oiling the pan and brushing the tortillas
Warm marinara sauce, for serving (optional)
- Start by making the tofu ricotta. Simply crumble the tofu into the bowl of a food processor fitted with the ‘S’ blade. Add the remaining ricotta ingredients and process until very smooth and creamy, like ricotta cheese. Transfer into a container until ready to use.
- Next, make the broccoli and lentil filling. Warm the oil in a large skillet over medium heat. Cook the onion, garlic, and peppers in a skillet until softened and lightly browned, about 7 minutes. Add salt, pepper, herbs, and chili flakes, followed by the broccoli. Cook just until the broccoli is bright green; it will cook more as the burritos bake. Add the sun-dried tomatoes, olives, and cooked lentils. Taste and add another pinch of salt, if desired.
- Preheat the oven to 350 degrees Fahrenheit and lightly oil a 9×13-inch baking dish with olive oil.
- To assemble the burritos, spread a heaping 1/3 cup of the ricotta in the middle of a tortilla (see photos for reference). Top with a heaping 1 cup of the broccoli lentil filling. Roll up as you would any burrito or wrap. Place, seam side down, in the prepared baking dish. Note: I was just able to fit 5 burritos in the baking dish at once, so I baked the sixth one in a separate dish.
- Repeat this step with the remaining tortillas, tofu ricotta, and broccoli/lentil filling. Finally, lightly brush each burrito with olive oil. Bake for 15-18 minutes, until warmed through and lightly browned.
- Enjoy as they are for a handheld version, or enjoy with some warm marinara sauce and eat with knife and fork. I also love hot sauce with these. (If you know me, you know. I put hot sauce on almost everything.)
If you are avoiding soy, here is my soft cashew cheese recipe that you can use in place of tofu ricotta. Simply place all of the following ingredients in a food processor and process until smooth. Use 2 tablespoons in each burrito instead of 1/3 cup, since it makes a smaller amount and is richer.
- 1 cup raw cashews, soaked in hot water for at least 1 hour and drained
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup nutritional yeast
- 1 tbsp light miso or reduced sodium tamari
- 1 tbsp apple cider vinegar
- 1/2 tsp fine sea salt
If cooking lentils from scratch, you’ll need 3/4 cup of uncooked lentils to get 2 cups of cooked lentils. If you want to use canned lentils or beans, that’s fine- a 14-oz can yields 1 1/2 cups, which is okay in a pinch.
Store any unused tofu ricotta in an airtight container in the fridge for a week. It’s really delicious on sandwiches, crackers, pizza, and salads!
- Category: Main Course
- Cuisine: Mediterranean
Keywords: lentil broccoli burritos with tofu ricotta