Tofu Burritos Recipe

Introduction

This tofu burrito recipe is a flavorful and satisfying plant-based twist on a classic favorite. Packed with seasoned tofu, pinto beans, and cilantro-lime rice, it’s perfect for a hearty lunch or dinner. Easy to prepare and customizable with your favorite toppings, these burritos bring bold Mexican-inspired flavors to your table.

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-ounce) 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-ounce) 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: In a small pot, combine the 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.
2. Step 2: In another small pot over medium heat, heat 1 tablespoon neutral oil. Add the finely chopped onion and 2 garlic cloves and cook, stirring occasionally, until softened but not browned, about 5 minutes.
3. Step 3: Add the pinto beans with their liquid, 1/4 cup water, 2 teaspoons chipotle chiles, 1 teaspoon kosher salt, ground cumin, 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 the tofu very dry with paper towels, then break into large crumbles using a fork or paring knife.
5. Step 5: In a large skillet over medium heat, heat 1 tablespoon neutral oil. 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.
6. Step 6: Reduce heat to medium-low. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 1 minute.
7. Step 7: Stir in 4 teaspoons chipotle chiles, tomato paste, chili seasoning, cumin, and salt to coat the tofu evenly.
8. Step 8: Add vegetable stock and lime juice. Cook, stirring occasionally, until sauce is reduced and tofu is well coated, about 5 minutes. Remove from heat.
9. Step 9: Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
10. Step 10: Add cilantro and lime zest to the cooked rice and fluff with a fork.
11. Step 11: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Use a slotted spoon to add a layer of pinto beans, then top with tofu mixture.
12. Step 12: Add shredded lettuce, sour cream, salsa, and shredded cheese to taste.
13. Step 13: Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over, then carefully roll the tortilla upward to form a burrito, keeping the filling inside. Cut in half if desired and serve.

Tips & Variations

• For extra flavor, try adding sautéed bell peppers or corn to the bean mixture.
• Use spicy salsa or fresh jalapeño slices to add more heat.
• To make vegan, skip the cheese and sour cream or use plant-based alternatives.
• Pressing the tofu well before cooking helps achieve a crispy texture.

Storage

Store any leftover burrito fillings separately in airtight containers in the refrigerator for up to 3 days. Wrap assembled burritos tightly in foil or plastic wrap and keep refrigerated for up to 2 days. Reheat in the microwave or oven until warmed through, adding fresh toppings after reheating for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Yes, you can substitute jasmine rice with long-grain white rice or brown rice. Keep in mind brown rice may require longer cooking time and more water.

How do I prevent the tortillas from tearing when rolling?

Warming the tortillas with damp paper towels makes them pliable and less likely to tear. Handle them gently while folding and rolling to keep the filling inside.

Tofu Burritos Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

These hearty Tofu Burritos are packed with flavorful cilantro-lime rice, spicy pinto beans, and savory chipotle tofu, wrapped in warm tortillas and topped with fresh lettuce, sour cream, salsa, and Mexican cheese. Perfect for a satisfying vegetarian meal that combines smoky, tangy, and fresh flavors with a delightful crispy tofu texture.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 burritos 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Assembly and Toppings

• 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

1. Cook the Rice: In a small pot, combine water, jasmine rice, and kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let sit covered.
2. Prepare the Beans: In another small pot over medium heat, heat oil. Add finely chopped onion and garlic, cooking until softened but not browned, about 5 minutes. Add pinto beans with their liquid, 1/4 cup water, chipotle chiles, salt, cumin, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, 8 to 10 minutes. Remove bay leaf.
3. Prepare the Tofu: Press the tofu very dry with paper towels. Using a fork or paring knife, crumble tofu into large pieces. In a large skillet over medium heat, heat oil. Add tofu crumbles in an even layer and cook undisturbed until browned and crispy on the bottom, 8 to 10 minutes. Stir if tofu starts to get too brown.
4. Flavor the Tofu: Reduce heat to medium-low. Add chopped garlic to skillet and cook, stirring, until fragrant, about 1 minute. Stir in chipotle chiles, tomato paste, chili seasoning, cumin, and salt until tofu is evenly coated.
5. Finish the Tofu Sauce: Add vegetable stock and lime juice to the skillet. Cook, stirring occasionally, until sauce reduces and clings to tofu, about 5 minutes. Remove from heat.
6. Warm the Tortillas: Place tortillas between damp paper towels and microwave until warm and pliable, about 30 seconds.
7. Fluff the Rice: Transfer cooked rice to a bowl and stir in chopped cilantro and lime zest. Fluff with a fork to combine.
8. Assemble the Burritos: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice onto the bottom third of each tortilla. Using a slotted spoon, add a layer of the pinto beans. Top beans with the cooked tofu mixture. Garnish with shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese to your liking.
9. Roll the Burritos: Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over the filling and roll upwards tightly to enclose all ingredients inside. Slice in half if desired and serve immediately.

Notes

• Pressing tofu thoroughly removes excess moisture, allowing it to crisp nicely when cooked.
• Chipotle chiles in adobo add smokiness and heat; adjust quantity to preferred spice level.
• Warm tortillas ensure easier folding and prevent cracking or tearing.
• Leftover burritos can be wrapped in foil and refrigerated for up to 3 days.
• To make this vegan, use dairy-free cheese and sour cream alternatives.

Keywords: tofu burritos, vegetarian burritos, chipotle tofu, pinto beans, cilantro lime rice, easy vegetarian meals