Tofu Burritos Recipe

Introduction

These tofu burritos are a flavorful and satisfying meal, combining seasoned beans, crispy tofu, and zesty rice wrapped in warm tortillas. Perfect for a hearty lunch or dinner, they bring a delicious plant-based twist to classic burritos.

Ingredients

• 1 cup water
• 1/2 cup jasmine rice, rinsed
• 1/2 teaspoon kosher salt
• 1 tablespoon neutral oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried oregano
• 1 (15.5-oz.) can pinto beans, liquid reserved
• 1/4 cup water
• 2 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican or Italian oregano
• 1 bay leaf
• 1 (14-oz.) package extra-firm tofu, drained
• 1 garlic clove, finely chopped
• 4 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili seasoning
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon fresh lime juice
• 2 large tortillas
• 1/4 cup loosely packed fresh cilantro, coarsely chopped
• Zest of 1 lime
• Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving

Instructions

1. Step 1: Cook the rice by bringing 1 cup water, rinsed jasmine rice, and 1/2 teaspoon kosher salt to a boil in a small pot. Cover, reduce heat to low, and simmer until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand.
2. Step 2: In another small pot over medium heat, heat 1 tablespoon oil. Add finely chopped onion and 2 garlic cloves; cook, stirring occasionally, until softened but not browned, about 5 minutes.
3. Step 3: Add pinto beans with their liquid, 1/4 cup water, 2 teaspoons chopped chipotle chiles in adobo, 1 teaspoon kosher salt, 1/2 teaspoon cumin, 1/2 teaspoon oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Remove bay leaf.
4. Step 4: Press tofu very dry using paper towels. Break into large crumbles with a fork or paring knife.
5. Step 5: Heat 1 tablespoon oil in a large skillet over medium heat. Add tofu crumbles and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes. Stir if tofu begins to brown too much. Reduce heat to medium-low.
6. Step 6: Add finely chopped garlic clove and cook, stirring, until fragrant, about 1 minute. Stir in 4 teaspoons chopped chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat tofu.
7. Step 7: Pour in vegetable stock and lime juice. Cook, stirring occasionally, until sauce reduces and tofu is well coated, about 5 minutes. Remove from heat.
8. Step 8: Warm tortillas by placing them between damp paper towels and microwaving for about 30 seconds until pliable.
9. Step 9: Add chopped cilantro and lime zest to the cooked rice and fluff with a fork.
10. Step 10: On a clean surface, place each tortilla and layer the bottom third with cilantro-lime rice. Using a slotted spoon, add a layer of the seasoned pinto beans. Top with tofu mixture, then add shredded lettuce, sour cream, salsa, and cheese as desired.
11. Step 11: Fold the left and right sides of the tortilla over the filling, then fold the bottom up and roll tightly to enclose the filling. Cut in half if preferred before serving.

Tips & Variations

• Pressing tofu to remove excess moisture helps achieve a crispy texture when cooked.
• Use flour or whole wheat tortillas for different textures and flavors.
• For added spice, increase the amount of chipotle chiles in adobo sauce.
• Substitute pinto beans with black beans for a different bean flavor.
• Add avocado slices or guacamole for extra creaminess.

Storage

Store any leftover burrito fillings separately in airtight containers in the refrigerator for up to 3 days. Keep tortillas separate to prevent sogginess. Reheat fillings gently in a skillet or microwave before assembling fresh burritos. Assembled burritos can be wrapped tightly in foil and refrigerated for up to 24 hours, then reheated in a warm oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm tofu?

Extra-firm tofu is best for this recipe because it holds its shape and crisps well. Using firm tofu may result in a softer texture that breaks apart more easily when cooking.

How can I make this recipe gluten-free?

Ensure the tortillas you use are gluten-free. Also, double-check that your chili seasoning and other processed ingredients don’t contain gluten to keep the dish safe for gluten-sensitive diets.

Tofu Burritos Recipe

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★★★★★

5 from 149 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 2 large burritos 1x
• Diet: Vegetarian

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Description

This flavorful Tofu Burritos recipe combines seasoned tofu, spiced pinto beans, and fragrant cilantro-lime jasmine rice wrapped in warm tortillas. The tofu is cooked to a crispy texture and coated with a smoky chipotle and tomato sauce, complemented by fresh lime zest and optional toppings like shredded lettuce, sour cream, salsa, and Mexican cheese. This plant-based burrito offers a satisfying and wholesome meal perfect for lunch or dinner.

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Ingredients

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Rice

• 1 cup water
• 1/2 cup jasmine rice, rinsed
• 1/2 teaspoon kosher salt

Beans

• 1 tablespoon neutral oil
• 1 small yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 teaspoon dried oregano
• 1 (15.5-oz.) can pinto beans, liquid reserved
• 1/4 cup water
• 2 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon Mexican or Italian oregano
• 1 bay leaf

Tofu

• 1 (14-oz.) package extra-firm tofu, drained
• 1 garlic clove, finely chopped
• 4 teaspoons finely chopped chipotle chiles in adobo sauce
• 1 tablespoon tomato paste
• 1 teaspoon chili seasoning
• 1/2 cup low-sodium vegetable stock
• 1 tablespoon fresh lime juice
• 1 tablespoon neutral oil (for cooking tofu)

Assembly

• 2 large tortillas
• 1/4 cup loosely packed fresh cilantro, coarsely chopped
• Zest of 1 lime
• Shredded iceberg lettuce, for serving
• Sour cream, for serving
• Salsa, for serving
• Shredded Mexican cheese, for serving

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Instructions

1. Cook the Rice: In a small pot, combine 1 cup water, rinsed jasmine rice, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender and water is absorbed, about 15 minutes. Remove from heat and let it rest covered.
2. Prepare the Beans: In another small pot over medium heat, warm 1 tablespoon neutral oil. Add chopped onion and garlic, cooking while stirring occasionally until softened and translucent but not browned, around 5 minutes. Add pinto beans with their reserved liquid, plus 1/4 cup water, 2 teaspoons chopped chipotle chiles, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon oregano, and 1 bay leaf. Bring to a simmer, then lower the heat and cook gently, stirring occasionally, until the bean mixture thickens, about 8 to 10 minutes.
3. Prepare the Tofu: Press the tofu dry with paper towels to remove excess moisture. Break it into large crumbles using a fork or paring knife. In a large skillet over medium heat, heat 1 tablespoon oil. Add tofu crumbles in an even layer and cook undisturbed until the bottom side turns browned and crispy, about 8 to 10 minutes. Stir if tofu starts browning excessively. Reduce heat to medium-low, add finely chopped garlic, and cook while stirring for about 1 minute until fragrant. Mix in 4 teaspoons chopped chipotle chiles, tomato paste, chili seasoning, cumin, and salt, stirring to coat the tofu evenly.
4. Simmer Tofu Sauce: Pour in 1/2 cup low-sodium vegetable stock and 1 tablespoon fresh lime juice. Cook the mixture, stirring occasionally, until the sauce reduces and clings to the tofu, about 5 minutes. Remove from heat.
5. Warm the Tortillas: Place the tortillas between dampened paper towels and microwave them for about 30 seconds until warm and pliable.
6. Finish the Rice: Stir the chopped cilantro and lime zest into the cooked rice, fluffing gently with a fork to combine.
7. Assemble Burritos: Lay tortillas flat on a clean surface. Spoon a layer of cilantro-lime rice onto the bottom third of each tortilla. Using a slotted spoon, add a layer of the thickened pinto beans. Top the beans with the prepared tofu mixture. Add shredded lettuce, sour cream, salsa, and shredded Mexican cheese as desired.
8. Roll the Burritos: Fold the left and right sides of the tortilla over the filling. Then fold the bottom edge over the filling and roll up tightly, using your hands to keep the ingredients contained. Cut in half if desired and serve immediately.

Notes

• Pressing the tofu thoroughly is essential to achieve a crispy texture when cooked.
• Adjust the amount of chipotle chiles to control the level of smokiness and heat in the burritos.
• For vegan version, omit sour cream and cheese or use appropriate plant-based alternatives.
• To save time, jasmine rice can be cooked in advance and refrigerated for up to 3 days.
• If you prefer less spicy beans, reduce chipotle chiles or add more water while simmering.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Tofu burritos, vegan burrito, vegetarian Mexican recipe, chipotle tofu, pinto beans burrito, cilantro lime rice, plant-based burrito