Wednesday, February 13, 2008

Delectable Plunkett Burritos

It's been one of those weeks. One of those irritating irritating weeks. So I've been trying to work up the energy to post. And then I realized that this recipe was actually sitting in my inbox, so I figured I'd keep it short and sweet.

Last week a friend of a friend of a friend (who is also the son of a son of a mother--you following?) cooked dinner for several of us when he was in town. The sweet perk about the fact that he cooked dinner for us is that he's a chef (is/was--not sure if you can ever RETIRE that position, even if you DO move on to a different type of job). So dinner wasn't just good, it was sweet-good-god-tasty like something you'd get at a real restaurant.

Thankfully he was kind enough to jot down the recipe, and I must say: if you have time to whip these up, they are WELL worth it. Wonderfully simple ingredients and yet chock full of a variety of crisp and spicy flavors. I liked it so much that I ate two huge burritos, and I had a grand ol' stomachache the rest of the night, but it was well worth it. So, thanks, RP. =)


  • juice of 2 fresh limes or one lime juice squeezed

  • .25 medium red onion rough chopped

  • 2 T. agave nectar

  • 1/2 t. cumin

  • 1 t. salt

  • 1 t. pepper

  • 1/2 c. canola oil

  • .25 bunch of cilantro


mix together and taste for salt pepper and if needs more lime juice or oil. put 1/2 oil in then add rest because I am not sure that it is to much or to little.

cut tofu in desired size I think longer thinner strips might be better the second time around.

put in zip lock bag.

let sit over night.

Bread the tofu with whole wheat flour, cayenne pepper, and salt and pepper.


  • three avocados

  • 1/2 red onion

  • three tomatoes

  • dressing:

  • 1 Clementine

  • fresh or 1 squeezed lime juice

  • 1/2 bunch of cilantro

  • 1/2 t. cumin

  • 1/2 t. cayenne pepper

  • 1 T. agave nectar

  • salt pepper to taste

  • 1/2 c. canola oil


add together and stir up well again add oil slowly all measurements are not exact. make sure it has enough salt.


  • julienne cabbage

  • Chipotle Tabasco

  • salt


Mix together to taste. Don't be afraid of the salt


fry up tofu, drain well, and enjoy. dont forget to warm up your tortillas.

(We assembled our burritos by taking a warm tortilla, filling it up with the tofu and avocado tomato salad, and topping it off with the slaw.)

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