These Spicy Tofu Burritos are simple to make, easily adjustable to suit your taste, and great for easy weeknight meals and meal prep. A big batch can be kept in the freezer and thrown in the oven for super lazy (and healthy!) meals later. The sofritas filling gives the burritos so much flavor.
If you love tofu recipes, you might also enjoy 6 Tofu Marinades, Simple Vegan Sushi, and Tofu Meatballs. This recipe takes a quick break from holiday recipes to share these Spicy Tofu Burritos.
Ingredients Needed
The full ingredient list is in the recipe card below, but here is a brief overview of the pantry staples and possible substitutions.
- Extra-firm or super-firm tofu – Super firm tofu is preferred 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 – Both the peppers and some of the sauce are used to give the recipe a nice touch of spice.
- Onion – A white onion was used, 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 – 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 – A simple homemade guacamole recipe works well.
- Other burrito toppings – Pico de gallo is incredible in this recipe as well as vegan queso. More options include beans, hot sauce, tomatoes, lettuce, sour cream, etc.
How to Make Spicy Tofu Burritos
This recipe uses a copycat Chipotle Sofritas recipe and turns it into burritos. Once the sofritas are made in a pan, it’s simply a matter of adding all of the ingredients to your tortillas and wrapping them up. Toppings can be whatever you prefer, but a hefty portion of guacamole, some lettuce and tomatoes, and a bit of sour cream were used. Vegan sour cream can be used if desired.
If you need help figuring out how to properly wrap a burrito, watch the video to see how it’s done. Simply tuck in the sides and then roll from one end to the other. Fingers usually get a bit dirty in the process so that everything can be properly tucked in the tortilla. No one wants burrito fillings spilling all over them!
Meal Prep and Freezing
These burritos are also great for meal prep. A big batch can be made and then thrown in the freezer to eat later. If doing so, consider leaving out fillings such as the guacamole and lettuce, then just adding those in or on top once they’ve been reheated. Warmed up guacamole isn’t the best taste.
For more tofu burrito inspired recipes, try the Crispy Tofu Burrito Bowl recipe.
Recipe
Course: Burritos
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 burritos
Calories: 362 kcal
Author: Brita Britnell
Ingredients
For the sofritas:
- 14 ounce block of extra firm tofu, pressed
- 1 teaspoon olive oil
- ½ cup onion, finely diced
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- ½ cup broth
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- ½ teaspoon fine sea salt
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
For the burritos:
- 4 large flour tortillas
- 1 cup guacamole
- 2 cups lettuce, loosely packed
- ¼–½ cup sour cream (vegan as desired)
- 1 cup tomatoes, diced (cherry tomatoes, quartered, were used)
- Optional other fillings: refried beans, rice, black beans, salsa, etc.
Instructions
For the sofritas:
- Prep the tofu: Drain the 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 about the size of a quarter. When in doubt, aim for slightly larger than desired as it usually breaks up a bit during cooking.
- 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 the onion and tofu chunks. Spread 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). The goal is to get the tofu nice and browned, but watch that it’s not burning. Turn down the heat if it starts to burn.
- Add the sofritas sauce 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 the 4 tortillas and divide the sofritas evenly among them. 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 airtight container. Freeze and enjoy within a few months.
To reheat: Reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10–15 minutes).
Notes
To press 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 planning to freeze the burritos, you may want to leave out the sour cream and simply add it right before serving.
Nutrition
Calories: 362 kcal | Carbohydrates: 37 g | Protein: 13 g | Fat: 20 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 10 g | Cholesterol: 8 mg | Sodium: 2320 mg | Potassium: 820 mg | Fiber: 8 g | Sugar: 11 g | Vitamin A: 1081 IU | Vitamin C: 17 mg | Calcium: 141 mg | Iron: 4 mg
