Tofu burritos are a homemade tribute to everyone’s favorite foil-wrapped (practically infant-sized) fast casual meal—but with a plant-based twist. We’ve packed these burritos full of smoky, saucy tofu crumbles that could charm even the most die-hard carnivore, fluffy cilantro-lime rice, and flavorful pinto beans, along with some classic burrito accoutrements like shredded lettuce, sour cream, salsa, and cheese. Here are some tips on how to make them.
The beans:
We simmer the pinto beans quickly while we prepare the tofu, and they pack a ton of flavor. Mexican oregano would be best for these, but marjoram or Italian oregano will work just fine too. You can easily scale this recipe and freeze some beans for up to 6 months so that they’re always on hand for burritos, bowls, and salads. If you prefer to skip this step altogether, feel free to sub in pre-seasoned canned whole or refried beans, warmed through.
The tofu:
The star of the show here is the tofu, which is simmered in a smoky, spicy adobo sauce. The texture of tofu is a hurdle that many tofu skeptics struggle to overcome, but we address that here by giving it a hard sear on one side, which gives it a lovely bite that mimics the texture of ground meat. This also helps it keep its shape and keeps it from disintegrating into the sauce. This tofu preparation could easily be repurposed for salads, bowls, tostadas, tacos, and so much more, so keep it in your back pocket for future use!
The assembly:
When it comes to burritos, assembly is really the thing that makes or breaks them. The burritos should be packed very tightly and should be really full in order to mimic everyone’s favorite takeout burritos. To achieve this, steaming the tortillas until they’re stretchy and pliable is key—trying to fill a tortilla straight from the fridge will lead to lots of tearing, and probably some swearing, so just zap them in the microwave with a damp paper towel to quickly steam them.
We recommend either wearing gloves to roll these, or being extremely open to getting your hands dirty. You’ll need to really manhandle these to press all the filling firmly into the burrito as you roll it. Don’t be afraid to use a little muscle here, and if you tear your tortilla, you can always start again. What wrapping a burrito in foil does for the burrito experience can’t be explained by science. It just makes it better. It tastes better and it’s easier to eat, and if your tortilla-wrapping isn’t perfect, it’s a great disguise.
Substitutions:
One great thing (among many) about burritos is that they’re endlessly customizable. Feel free to add whatever toppings you prefer, like guacamole, pickled onions, or some crumbled tortilla chips, or even pan-sear them and douse them in sauce for a fork-and-knife experience—you do you!
Did you try making these? Let us know what you think in the comments down below!
