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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Warm the Tortillas: Place the tortillas between dampened paper towels and microwave them for about 30 seconds until warm and pliable.
- Finish the Rice: Stir the chopped cilantro and lime zest into the cooked rice, fluffing gently with a fork to combine.
- 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.
- 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
