Friday, June 14, 2013

Korean BBQ Tofu Burrito

We went to delicious Hankook Taqueria in Atlanta with Dan and Katrina  last weekend.  We had the Korean BBQ Tofu Burrito which was delicious (and so were the Sesame fries, OMG)!!

I decided to try and make a healthier version of the burrito where I used a whole wheat/low carb wrap and a combination of cauliflower and quinoa in place of the rice.


  • Tofu, 16 oz., cubed (1 packet makes 4 servings)
  • Coconut Oil
  • 1 head Cauliflower, cut, steamed, mashed
  • 1 cup cooked quinoa
  • Korean BBQ sauce (I used store bought but you can make your own too)
  • 1 sprig fresh Cilantro
  • Sprouts
  • 3 cloves garlic, chopped


  1. Cook quinoa according to directions (*make sure to rinse first)
  2. Chop cauliflower and boil for 15 minutes.  Drain and mash.
  3. Saute tofu and garlic on medium-high heat in large skillet.  Turn to brown on all sides and set aside.
  4. Mix 1 cup of Korean BBQ sauce with quinoa then lightly fold in tofu.
  5. Assemble in burrito/wrap by adding tofu BBQ mixture and add fresh cilantro and sprouts.
  6. Devour!

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