I really wish I could have used phyllo dough for this recipe from Bitter Sweet Blog’s Greek Burritos, but I could not find it in the size I needed in stores. So I just used regular flour tortillas, and I baked them for 15 minutes to add some crispiness. If I ever make these again, which I think I definitely will, I will also serve them with some vegan Greek yogurt sour cream on the side. Here’s how I made them.
- Large flour tortillas
- 1 jar black olives, roughly chopped
- 2 jars artichoke hearts, drained, rinsed and roughly chopped
- 1 block extra firm tofu, pressed dry and cut into cubes
- Juice of 1 lemon
- 2 tablespoons olive oil
- 2 cups frozen chopped kale
- 2 cloves garlic, minced
- 1 onion, chopped
- ¼ cup nutritional yeast
- 1 teaspoon salt
- 1 ½ teaspoons dried dill
- 1 ½ teaspoons dried oregano
- ½ teaspoon red pepper flakes
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- Hot sauce (optional for serving)
- Preheat the oven to 350.
- Saute the tofu in the olive oil until lightly browned. Season with dried dill, cumin and coriander.
- Once the tofu is firm and cooked, set aside.
- In the same pan, sauté the onion and garlic until tender.
- Add the lemon juice, artichokes and olives.
- Then, add the chopped kale and continue cooking until most of the moisture in the pan is absorbed. Season with cumin, red pepper flakes, salt and nutritional yeast.
- Once the vegetables are done, set them aside to cool.
- Spoon the vegetable mixture and tofu into large flour tortillas and roll them up burrito-style.
- Line them up seam-side down in a lightly greased baking dish and bake for 15 minutes until the outsides of the tortillas begin to crisp.
- Serve with hot sauce.