Korean Tempeh Burrito

The most popular burritos from @portlandfoodcoop :)

Yield: 4 burritos

Author: Mary Paine

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Korean Tempeh Burrito

We visited the @portlandfoodcoop to taste one of their most popular burritos, created by prepared foods manager Mary Paine: the Korean Tempeh Burrito. If you can't stop by, it's easy to make at home!

Ingredients

• 1 8 oz Tootie’s Tempeh, crumbled or cubed
• ¼ cup Korean Sesame Tamari marinade (see recipe below)
• 4 flour tortillas
• 2 cups thin sliced red cabbage
• 1 ⅓ cups short grain brown rice (cooked)
• ¼ cup pickled red onion

Instructions

The build (per burrito):

1. In a small bowl mix the tempeh into the Sesame Tamari marinade: 1/2 cup GF Tamari, 1 tsp grated fresh ginger, 1 clove minced garlic, 1/4 cup chopped scallion, 1 TB maple syrup, 1 TB Rice wine vinegar, 2 TB sesame oil, 1 TB minced jalapeno, 1 TB chopped cilantro. Marinate for 30 min or longer and bake at 350F for 15 - 20 min. Save the remains of the marinade for the slaw.
2. 12 inch Flour Tortillas (they use spinach)
3. 1/3 cup Marinated Baked Tootie's Tempeh
4. 1/2 cup thin sliced Red Cabbage, dressed with leftover 1 TB Sesame Tamari marinade
5. 1/3 cup Short Grain Brown Rice
6. 2 TB Pickled Red Onion
7. Layer all ingredients in your favorite 12 inch flour tortilla.
8. Roll up like you would a burrito
9. Bake on lined sheet pan 350 degrees for 17 minutes - Yum!

Did you make this recipe?

Tag @tootiestempeh on instagram and hashtag it #