Spicy Tofu Burritos

These Spicy Tofu Burritos are simple to make, easily adjustable to suite your taste, and great for easy weeknight meals and meal-prep! I love to keep a big batch of these in my freezer to throw in the oven for super lazy (and healthy!) meals. The sofritas in the burritos gives them so much flavor and I know you’re going to love these!

If you love tofu recipes, you need to try out my 6 Tofu Marinades as well as my Simple Vegan Sushi and my Tofu Meatballs!

I’m taking a quick break from holiday recipes to share these Spicy Tofu Burritos! Considering how much I LOVE TOFU, it’s been a while since I shared a new tofu recipe.

SO, I’m here to fix that today!

And OMG how saucy and delicious do these burritos look!!?

Ingredients needed

The ingredients for this recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!

Extra-firm or super-firm tofu – I love super firm tofu because it doesn’t require pressing but extra firm tofu works as well (just be sure to press it first).

Chipotle peppers in adobo sauce – we’re going to be using both the peppers and some of the sauce to give this recipe a nice touch of spice.

Onion – I used a white onion but others work as well.

Broth – veggie broth keeps this vegetarian/ vegan but use what you have.

Tomato paste – for depth of flavor in the tofu.

Maple syrup – a touch of sweetness for the sofritas.

Apple cider vinegar – adds a nice bit of acidity to the tofu.

Spices – we’re using a mix of cumin, chili powder, and paprika.

Tortillas – get the large burrito sized tortillas in order to be able to wrap them up nicely.

Guacamole – I LOVE my simple homemade guacamole recipe!

Other burrito toppings – pico de gallo is incredible in this recipe as well as my vegan queso. More options include beans, hot sauce, tomatoes, lettuce, sour cream, etc.

For this recipe, we’re using my copycat Chipotle Sofritas recipe and turning it into BURRITOS! When going to Chipotle, I use to ONLY get burritos but in my adult years I’ve found myself going 50/50 for burritos and burrito bowls. Do you have a favorite??

Once you make the sofritas in a pan, it’s simply a matter of adding all of the ingredients to your tortillas and wrapping them up.

Obviously you can use whatever toppings you’d prefer but I went with a hefty portion of guacamole, some lettuce + tomatoes, and a bit of sour cream. Obviously you can use vegan sour cream if you wish!

If you need help in figuring out how to properly wrap your burrito, watch my video to see how I do it. I simply tuck in the sides and then roll from one end to the other. I usually let my fingers get a bit dirty in the process so that I can properly tuck everything in the tortilla. NO ONE wants burrito fillings spilling all over them!

These burritos are also GREAT for meal-prep! You can make a big batch of them and then throw them in the freezer to eat later. If you do so, you might consider leaving out fillings such as the guacamole and lettuce then just adding those in/ on top once they’ve been reheated. Warmed up guacamole isn’t the best taste 🙂

And if you need more tofu burrito inspired recipes, you should try my Crispy tofu burrito bowl recipe!

ALRIGHT that’s it for today! As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

These Tofu Burritos are simple and easy to make PLUS they’re great for meal prep! Throw them in the freezer for lazy meals later!

Course Burritos

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings burritos

Calories 362kcal

Author Brita Britnell

Ingredients

For the sofritas:

14 ounce block of extra firm tofu pressed* (See my guide on pressing tofu HERE)1 teaspoon olive oil½ cup onion finely diced 2 chipotle peppers in adobo sauce2 tablespoons adobo sauce½ cup broth2 tablespoons tomato paste1 tablespoon maple syrup½ teaspoon fine sea salt1 tsp cumin½ tsp chili powder½ tsp smoked paprika1 tablespoon apple cider vinegar3 cloves garlic

For the burritos:

4 large flour tortillas1 cup guacamole2 cups Lettuce loosely packed¼- ½ cup Sour cream vegan as desired1 cup tomatoes diced (I used cherry tomatoes, quartered)Optional other fillings: refried beans rice, black beans, salsa, etc

Instructions

For the sofritas:

Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.

Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.

Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.

Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.

For the burritos:

Assemble the burritos: lay out your 4 tortillas and divide the sofritas evenly among the tortillas. Divide all of the burrito ingredients (guacamole, lettuce, sour cream, tomatoes, etc) evenly among the tortillas, placing everything right in the center.

Tuck the sides in and roll the burritos up (see video for reference). Serve and enjoy!

To freeze the burritos:*

Wrap the burritos in tin foil and place them in an air tight container. Freeze and enjoy within a few months.

To reheat: you can reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10-15 minutes).

Video

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

*If you’re planning to freeze the burritos, you may want to leave out the sour cream and simply add it on right before serving.

Nutrition

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