Add tofu katsu and burrito

content/recipes/breakfast-burrito/index.md

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+---
+title: "Breakfast Burrito"
+date: 2022-01-09T15:36:43-05:00
+draft: false
+tags: ["breakfast", "chickpeas"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+These Easy Vegan Breakfast Burritos are a nice twist to traditional breakfast. Loaded with spices and Mexican flavors and textures, these hearty protein-packed burritos will become a family favorite! They are healthy, plant-based and oil-free and gluten-free if you use gluten-free tortillas!
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+|20m|50m|
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily) | 4 small potatoes
+chopped bell pepper strips about 2 inch long (I used a tricolor bag, but use any you like) | 1 bell pepper
+salt | 1/2 tsp.
+cooked chickpeas | 14oz
+corn | 1 cup
+smooth salsa | 1 cup + 2 Tbsp.
+ground cumin | 1 tsp. + 1/2 tsp.
+ground chipotle chile pepper spice | 1/8-1/4 teaspoon 
+avocado | 1 large
+lime juice | 1/2 Tbsp.
+Large Tortillas/Wraps of your choice | ~5
+fresh chopped jalapenos | to taste, for garnish
+
+## Directions
+
+1. Roast your potatoes. Preheat the oven to 400F and line a sheet pan with parchment paper, so they don't stick. Spread the chopped potatoes out evenly and season lightly with salt and pepper. Make sure you've chopped your potatoes about 1/4 inch each. Bake for 20 minutes until tender and starting to brown. Make sure they are done by checking one with a fork.
+1. Meanwhile, chop your bell peppers into 2 inch strips. Get all your chickpeas, corn and spices ready. When there is about 10 minutes left cooking for your potatoes, you can start to cook the bell peppers. That way everything should be done the same time.
+1. Add your bell peppers to a large pan with a 1/4 cup water. Turn to medium heat and cook for 5-8 minutes until tender and the water is basically all evaporated. Don't move on to the next step until all the water has evaporated.
+1. Add the chickpeas, corn, salsa, cumin and chipotle chile pepper (if using). Stir well to coat everything. Cook 5-10 minutes until everything is heated through and the sauce has thickened up. When the potatoes are done, stir them in last to the veggie mixture and remove the pan from the heat.
+1. While the veggie mixture is cooking, prepare the avocado cumin cream by processing the ingredients either in a blender until smooth. Add more water if necessary.
+1. Add the cooked veggie mixture to your tortillas and drizzle the avocado cream inside and on top for presentation, if desired. Add optional chopped jalapeno for garnish. The avocado cream is only good eaten right away, as it will turn brown.
+1. You can wrap extra burritos tightly in foil (minus the avocado cream) and store them in the fridge. Just reheat in a toaster oven or regular oven at 300F until warmed through.
+
+Source: [thevegan8.com](https://thevegan8.com/easy-vegan-mexican-breakfast-burritos)

content/recipes/tofu-katsu/index.md

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+---
+title: "Tofu Katsu"
+date: 2022-01-09T15:26:15-05:00
+draft: false
+tags: ["dinner", "quick", "tofu"]
+cover:
+    image: "images/image.jpg"
+---
+
+
+This easy vegan Japanese Tofu Katsu recipe tastes as delicious as the popular crispy crusted sweet and sour chicken steak from your favorite Asian restaurant! Serve it with sweet chili sauce or tonkatsu sauce over rice and napa cabbage for a satisfying lunch or dinner that’s better than takeout!
+
+![](images/image.jpg)
+
+|Prep time|Total time|
+--- | ---
+20m | 30m
+
+
+## Ingredients
+
+|Ingredient|Quantity|
+--- | ---
+Firm tofu | ~300g block
+Oat milk | 1/3 cup
+Flour | 1/3 cup
+Corn starch | 1 Tbsp.
+Paprika | 1 tsp.
+Salt | 1 tsp.
+Panko breadcrumbs | ~100g
+Sweet chili sauce | 8 Tbsp.
+Strained tomaties | 4 Tbsp.
+Soy sauce | 2-4 Tbsp.
+Vegan Worcestershire sauce | 1-2 Tbsp. (optional)
+Rice | 1 - 1.5 cup
+Napa cabbage | to taste
+Green onions | to taste
+Fresh limes | to taste
+
+
+## Directions
+
+1. Cut the tofu into 3 slices. Then wrap it in paper towels (or in a clean tea towel) and squeeze out as much liquid as possible. It is best to place a heavy pan or another heavy object on top of it and set aside for about 1/2 hour until the tofu looks very dry.
+1. Take 2 shallow bowls. In one bowl, whisk together all the ingredients for the flour mixture (soy milk, flour, corn starch, paprika powder, and salt). Place the Panko breadcrumbs into the other bowl.
+1. Dip the tofu slices into the flour mixture first, then roll them in the Panko breadcrumbs and set them aside.
+1. Heat some oil in a large pan and fry the breaded tofu slices for about 5 minutes on each side until golden brown and crispy.
+1. Meanwhile, cook the rice, chop the napa cabbage and stir together all the ingredients for the sauce.
+1. Cut the crispy tofu katsu into slices and serve it over rice and napa cabbage with the sauce. Sprinkle with fresh spring onions and sesame seeds as desired.
+
+Source: [biancazapatka.com](https://biancazapatka.com/en/tofu-katsu-recipe/)