K-Fusion Burrito

www.ZsusVeganPantry.com

5 cups cooked rice

3 tablespoons tamari

2 teaspoons gochujang

5 large burrito-sized tortillas

Vegan cheese, as needed

2 1/2 cups vegan kimchi

Vegan Korean meat (recipe below)

Pico de Gallo (recipe below)

1 cup bean sprouts

1 cup cilantro

1/4 cup sliced jalapenos

Korean Salsa Roja (recipe below)

Combine the rice, tamari and gochujang in a medium bowl. Allow to sit for 15 minutes for the flavors to meld.

Heat a tortilla over medium heat for 20 seconds. Flip, top with the cheese, rice. Kimchi and meat. Allow to heat through a bit but make sure not to cook the tortilla too much, otherwise it won’t bend.

Remove the burrito from the pan and transfer it to a plate. Top with Pico de Gallo, bean sprouts, cilantro, jalapenos and salsa roja. Roll up the burrito and serve.

Vegan Korean Meat

1 pound extra-firm tofu, pressed for 30 minutes

4 ounces soy curls, rehydrated with chicken-style broth and drained

1/4 cup tamari

1/4 cup water

2 teaspoon toasted sesame oil

3 garlic cloves, minced

2 tablespoons minced onion

1 tablespoon rice vinegar

2 tablespoons brown sugar

3 tablespoons olive oil

Mix the tamari, water, sesame oil, garlic, onion, vinegar and sugar in a large bowl. Mix until the sugar dissolves.

Cut the tofu into 1/2-inch cubes. Marinade the tofu in the marinade for 15 minutes. Add the soy curls to the marinade as well. Mix gently.

Heat the olive oil in a large skillet over medium heat. Add the tofu and soy curls. Cook and stir until the tofu and soy are golden brown. Set aside.

Pico de Gallo

2 ripe plum tomatoes, chopped

1/2 cucumber, peeled, seeded and chopped

1/2 avocado, diced

1/4 onion, minced

1/4 cup cilantro, minced

1 garlic clove, minced

2 tablespoons lime juice

Salt and pepper, to taste

Mix all of the ingredients in a small bowl. Taste and adjust seasoning.

Korean Salsa Rojo

1/2 pound ripe tomatoes, halved

1/4 pound tomatillos, husks removed and halved

1/2 small onion, chopped

4 Thai chilies, stemmed

4 garlic cloves, crushed

2 tablespoons grated ginger

2 tablespoons gochujang

1 tablespoon toasted sesame oil

Salt, to taste

Preheat the oven to 400 degrees.

Arrange the tomatoes, tomatillos, onions, chilies and garlic on a baking dish. Bake until the tomatoes are a bit charred, about 20 minutes.

Transfer all of the pan ingredients to a blender jar. Add another fresh garlic clove, ginger, gochujang and sesame oil to the jar. Blend until the sauce is smooth. Taste. Add salt, if needed. Thin out with a bit of water if the sauce is too thick.