A protein-rich Tofu Burrito recipe that combines taco-seasoned tofu crumbles, black beans, rice, and all your favorite toppings. Great for breakfast, lunch, dinner, or packed lunches to reheat! (Vegan with a gluten-free and oil-free option.)
This southwest tofu burrito recipe is so simple to prepare, and rich in plant-based protein and fiber.
First we combine taco-seasoned tofu crumbles with black beans for a hearty base. Then spoon it on a tortilla with rice, salsa, and toppings. So delicious!
Best of all, you can enjoy it for breakfast, lunch, dinner, or even packed lunches on the go.
Plus it's a great family-friendly meal because everyone can customize theirs with their own toppings. My favorites are avocado, salsa, and hot sauce. (And sometimes shredded vegan cheese.)
Ingredients for Tofu Burrito
For this recipe you will need:
- Tofu: You will need one block of extra-firm tofu. I use organic when possible. Be sure to remove some of the excess liquid from the tofu before preparing. If you don't have a tofu press, simply wrap your tofu in paper towels and apply pressure.
- Taco seasoning: I use my homemade Taco Seasoning mixture. It's a warm blend of seasonings like chili powder, ground cumin, smoked paprika, onion powder, and garlic powder. You will need one batch (which is 3 tablespoons) for this recipe.
- Fresh lime juice: We use this to help flavor the spiced tofu crumbles. You will need 2 tablespoons, which is about 1 lime.
- Black beans: Or you can substitute with pinto beans if desired.
- Brown rice: Or other grain of choice like white rice, quinoa, cauliflower rice, Spanish rice, or Cilantro-Lime Rice. Feel free to cook this in advance for faster prep time. If you don't want to include rice, simply omit it or replace with another can of beans if desired.
- Avocado: I like fresh avocado slices (or guacamole) as a topping for the flavor and creamy richness. But feel free to omit this and use your own favorite toppings instead.
- Salsa: Most often I use this Restaurant-Style Blender Salsa if I have it on hand. But simply use your own favorite or store-bought jarred salsa.
- Large tortillas: Use your favorite whole grain or flour tortillas of choice. Sprouted grain tortillas are great as well. (Or you can try smaller corn tortillas and turn these into tacos instead.)
Customizing
I created this recipe with ease-of-assembly in mind. But you can easily expand this quick + basic version if desired. Simply customize it based on your own favorite flavors, vegetables, or what you have on hand. A few ideas include:
Breakfast-style: Add oven-roasted potatoes or cooked hash browns, fresh Pico de Gallo, and avocado slices. (The tofu mixture reminds me of a vegan scrambled eggs substitute, so a breakfast burrito works great.) You could even add some kala namak (black salt) to the tofu for some eggy flavor.
Fajita-style: Sauté strips of onions and bell peppers in taco seasoning. Then add it to your burrito with guacamole and salsa. (You could also use Spanish rice instead or regular brown rice!)
Make it cheesy: Sprinkle on your favorite vegan cheddar cheese shreds, nutritional yeast, or dairy-free cheese sauce.
Make it spicy: Stir in jalapeno, chipotle peppers in adobo sauce, diced green chiles, or cayenne pepper to your tofu mixture. Or simply top with hot sauce to taste before serving.
Add greens: Stir in some fresh baby spinach, baby kale, arugula, or other greens of choice. I suggest adding these to your tofu/black bean mixture during the last minute or two of cooking to slightly wilt the greens.
Crispy burrito option: Before serving, place your rolled-up finished burritos on a skillet or grill pan over medium-high heat. Let burritos heat for about 3-4 minutes on each side or until lightly browned and crispy. (So tasty!)
Serving
Don't forget the toppings which add great flavor and texture to these vegan burritos! A few ideas include:
- Guacamole or avocado
- Salsa or fresh tomatoes
- Fresh cilantro or sliced green onions
- Romaine lettuce or other salad greens
- Cooked sweet corn (or fire-roasted corn)
- Fresh squeeze of lime juice
- Vegan sour cream or cheese shreds
- Creamy sauce (like this Southwest-style dressing)
Tip: Turn this into a Tofu Burrito Bowl instead! Simply omit the tortillas, and layer your ingredients in a bowl. Then garnish with crumbled tortilla chips for crunch if desired. (Or try the spiced tofu mixture on baked potatoes with toppings. I've done this too and it's delicious.)
Storing
Prepared burritos: For leftovers or meal prep, feel free to assemble and tightly wrap up all of your burritos. Then place them in the refrigerator in a sealed container or wraps. We find they keep well for at least 3-4 days.
Storing separately: You can also store your tofu mixture, rice, and toppings in separate airtight containers in the fridge. Then prepare burritos on an individual basis. We find these ingredients keep in the refrigerator for about 4-5 days.
Freezing: I have not tried freezing these, but I'm guessing they would be great as a freezer meal. Simply prepare burritos, then wrap individually in tin foil. (I'd recommend leaving out toppings like avocado/guacamole, sour cream, and lettuce as those would not reheat as well.)
For more inspiration, also browse all tofu recipes or Mexican-inspired recipes.
Southwest Tofu Burrito
Ingredients
- 1 cup brown rice (or quinoa, white rice, etc.)
- 14 oz. block extra-firm tofu
- 3 Tbsp. taco seasoning
- 2 Tbsp. lime juice (about 1 lime)
- 15 oz. can black beans
- 1 large avocado (or guacamole)
- 1 cup salsa (I like Restaurant-Style Blender Salsa)
- 8 large tortillas (gluten-free if desired)
- Other toppings: vegan cheese, hot sauce, fresh cilantro, sweet corn, tomatoes, vegan sour cream, etc.
Instructions
- Rinse and cook your rice according to package instructions.* (Or prepare this in advance.)
- Meanwhile, press excess moisture from tofu (either with a tofu press or between paper towels). Then crumble tofu in a medium bowl. Add taco seasoning and lime juice. Stir well to combine.
- In a large non-stick skillet over medium-high heat, add tofu mixture. Sauté 6-7 minutes, stirring occasionally, until tofu is lightly browned. Then add black beans (rinsed and drained). Stir and heat for 1-2 minutes.
- Meanwhile, slice avocado and prepare desired toppings.
- Assemble burritos: Spoon cooked rice, tofu/black bean mixture, salsa, avocado, and any other toppings of choice down the center of a tortilla. (I warm my tortillas in the microwave for 10-15 seconds before filling for better pliability.) Tuck ends in, and tightly roll up.
- Crispy burrito option: Place finished burritos on a skillet or grill pan over medium heat. Let heat for about 3-4 minutes on each side or until lightly browned and crispy.
Notes
Nutrition Per Serving (Estimate)
If you are enjoying this vegan tofu burrito recipe, also feel free to check out:
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Stephanie
So good! We used Spanish rice instead of the plain brown rice. Everyone loved it!
Kaitlin
Great to hear! Thanks for sharing.