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Southwestern tofu burrito cut in half on a white plate

Southwest Tofu Burrito

A protein-rich tofu burrito with black beans, rice, and all your favorite toppings. Great for breakfast, lunch, dinner, or even packed lunches!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 mins
CourseBreakfast, Main Dish
CuisineGluten-Free Option, Mexican-inspired, Oil-Free Option, Vegan
Servings8 medium burritos

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

*To cook rice: In a small saucepan, I combine 1 cup rice with 1 3/4 cup water. Then bring to a light boil, cover, and reduce heat. Simmer for 35-40 minutes.
For gluten-free + oil-free: Use your favorite GF/oil-free tortillas. Or omit the tortillas and make a rice bowl or baked potato bowl instead.
Toppings: Don't forget to add your favorite toppings for flavor and texture!

Nutrition Per Serving (Estimate)

Calories: 306 kcal | Carbohydrates: 48 g | Protein: 12 g | Fat: 8 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Potassium: 551 mg | Fiber: 8 g | Sugar: 3 g | Vitamin A: 285 IU | Vitamin C: 6 mg | Calcium: 98 mg | Iron: 3 mg