Best 8 Tofu Burritos Recipes

SPICY TOFU BURRITOS

Steps:

• Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
• Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
• Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

TOFU BURRITOS!

Steps:

• Heat skillet over med. heat.
• Drain and rinse black beans and add to heated skillet.
• Drain water from tofu and crumble into skillet with black beans.
• Stir in salsa and taco seasoning.
• Continue stirring and mashing until becomes a re fried bean consistency. When all mashed fold in shredded pepper jack cheese.
• Warm Tortillas in a hot dry pan just until golden brown.
• Spread tofu and a teaspoon of sour cream on tortilla.
• If desired add lettuce, tomato, and olives.
• Fold tortilla around filling and enjoy!

THAI TOFU BURRITOS WITH PEANUT SAUCE

Steps:

• Wrap tofu in a paper towel.
• Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
• Combine slaw mix, cilantro, and rice vinegar in a bowl.
• Dice tofu into 1-inch cubes.
• Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
• Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

VEGAN TOFU BREAKFAST BURRITOS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
• Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
• Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
• Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS

Steps:

• Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
• Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
• Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
• Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
• Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
• menu suggestions
• See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
• nutrition information
• Calories: 314
• Total Fat: 16g
• Protein: 11g
• Carbohydrates: 34g
• Fiber: 3g
• Sodium: 840mg

SPICY TOFU BURRITOS

Steps:

• Preheat oven to medium heat.
• Wrap tortillas in alfoil and place in oven to heat through, about 15 minutes.
• In the meantime, heat oil in large skillet over medium-high heat.
• Add onion and saute until golden, about 5 minutes.
• Add cumin and turmeric, stir 30 seconds.
• Add tofu capsicum, jalapeno and garlic and saute until heated through, about 3 minutes.
• Add cheese and stir until melted, about 1 minute.
• Season to taste with salt and pepper.
• Spoon mixture equally down centre of each tortilla.
• Top with lettuce and coriander.
• Squeexe lime wedges over.
• Wrap tortillas around filling and serve and top with salsa sauce.

CURRIED TOFU BURRITOS

Steps:

• Sautee the onions in pan with a little bit of oil.
• Add tofu and spices and cook until tofu is firm and browned well on all sides.
• Add the thawed spinach, soy sauce and yeast and cook until combined and thoroughly heated.
• Serve as a burrito, with the tofu, cheddar cheese and salsa to taste and diced tomatoes wrapped in the tortilla.

TOFU BURRITOS

Steps:

• Mix together spices in a medium size bowl. Crumble and squeeze water from tofu then add to spice mixture. Put a frying pan on med heat on the stove, add oil. Sautee garlic and onion until soft and then add the tofu. After a minute stir in as much liquid needed to color the tofu. Let cook for 2 minutes. The tofu will absorb the sauce as it cooks. Add diced green chilis and then beans. Cook until the excess sauce has been absorbed and the onions are clear. Warm up tortillas and fill with the tofu substance. Add your fav. taco fixin's (lettuce, salsa, soy cheese, vegan sour cream, tomatoes, whatever) and serve hot.