Tofu & Queso Nacho Crunch Burritos

🥘 Ingredients

• blue corn tortilla chips (half)
  3 oz
• cooking oil
  1 tsp
• flour tortillas
  4 unit
• jasmine rice
  1.5 c
• lime (quartered)
  2
• queso blanco
  6 oz
• salt
  2 tsp
• scallions (separating whites from greens)
  4 unit
• southwest spice blend
  2 tbsp
• tofu
  2 unit
• tomato (into ½-inch pieces)
  2

🍳 Cookware

• small pot
• large pan
• small bowl
• plastic wrap
• medium bowl

1. 

   1

   In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to use in Step 5.

   jasmine rice: 1.5 c, salt: 2 tsp
2. 

   2

   While rice cooks, wash and dry all produce. Trim and thinly slice scallions . Quarter lime . Dice tomato .

   scallions: 4 unit (separating whites from greens), lime: 2 (quartered), tomato: 2 (into ½-inch pieces)
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add scallion whites, tofu , southwest spice blend , and ½ tsp salt. Cook, breaking up tofu into pieces, until browned and cooked through, ⏱️ 4 minutes . In the last 2 minutes of cooking, stir in ¼ cup water. Cook, stirring occasionally, until tofu mixture has thickened slightly. TIP: If there's excess grease in your pan, carefully pour it out.

   cooking oil: 1 tsp, tofu: 2 unit, southwest spice blend: 2 tbsp
4. 

   4

   While tofu cooks, in a small bowl , combine queso blanco with 2 TBSP water. Cover with plastic wrap and microwave until warmed through, ⏱️ 30 seconds . Stir and set aside. Using your hands, break blue corn tortilla chips into bite-size pieces over a medium bowl . Leave remaining chips whole for serving.

   queso blanco: 6 oz, blue corn tortilla chips: 3 oz (half)
5. 

   5

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ⏱️ 30 seconds . Fluff rice with a fork; stir in scallion greens and juice from half the lime. Season with salt and pepper.

   flour tortillas: 4 unit
6. 

   6

   Lay tortillas on a clean work surface. To the bottom third of each tortilla, add ½ cup scallion-lime rice in a line. Top with ½ cup tofu, then with tomato, queso blanco, and crushed chips. Fold up bottom sides of tortillas over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos. TIP: For less mess, place each tortilla on a large piece of aluminum foil before rolling, then wrap up with foil. Simply unwrap as you eat!
7. 

   7

   Halve burritos on a diagonal. Divide burritos, any remaining scallion-lime rice, and any remaining tofu between plates. TIP: You can pile the tofu on top of the rice and use the remaining chips to scoop it all up! Serve with remaining tortilla chips and remaining lime wedges on the side.