Name: Tofu Burritos Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-inspired
Ingredients: 1 cup water; 1/2 cup jasmine rice, rinsed; 1/2 tsp kosher salt; 1 tbsp neutral oil; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 tsp dried oregano; 1 (15.5-oz) can pinto beans, liquid reserved; 1/4 cup water; 2 tsp finely chopped chipotle chiles in adobo sauce; 1 tsp kosher salt; 1/2 tsp ground cumin; 1/2 tsp Mexican or Italian oregano; 1 bay leaf; 1 (14-oz) package extra-firm tofu, drained; 1 garlic clove, finely chopped; 4 tsp finely chopped chipotle chiles in adobo sauce; 1 tbsp tomato paste; 1 tsp chili seasoning; 1/2 cup low-sodium vegetable stock; 1 tbsp fresh lime juice; 1 tbsp neutral oil (for cooking tofu); 2 large tortillas; 1/4 cup loosely packed fresh cilantro, coarsely chopped; Zest of 1 lime; Shredded iceberg lettuce, for serving; Sour cream, for serving; Salsa, for serving; Shredded Mexican cheese, for serving

Jump to Recipe

If you have a craving for something hearty, flavorful, and packed with wholesome goodness, these Tofu Burritos are an absolute must-try. Combining perfectly cooked jasmine rice, smoky chipotle-seasoned beans, and crispy, tender tofu all wrapped in soft tortillas, this dish delivers a satisfying burst of textures and bold, comforting flavors. Whether you’re cooking for a weeknight meal or serving friends at a casual gathering, these Tofu Burritos bring the warmth and excitement of classic Mexican-inspired comfort food with a delicious plant-based twist.

Ingredients You’ll Need

Simple but essential, this lineup of ingredients creates layers of flavor and texture that make every bite of these Tofu Burritos unforgettable. Each component plays a vital role, whether it’s the aromatic jasmine rice, the creamy chipotle-spiced beans, or the crispy tofu that gives this dish its irresistible character.

Water: Used for cooking the rice to perfect fluffiness.
Jasmine rice: Rinsed for a clean, fragrant base that complements the spicy fillings.
Kosher salt: Enhances every element with balanced seasoning.
Neutral oil: Perfect for sautéing without overpowering flavors.
Yellow onion: Adds natural sweetness and depth when cooked gently.
Garlic cloves: Finely chopped for a fragrant and savory foundation.
Dried oregano: Brings subtle herbal notes to the beans and tofu.
Pinto beans: Packed with protein and fiber, a creamy addition to the filling.
Chipotle chiles in adobo sauce: Provide a smoky heat that defines the dish’s bold flavor.
Ground cumin: Adds earthiness and warmth to the beans and tofu.
Bay leaf: Infuses the beans with subtle complexity during simmering.
Extra-firm tofu: The star protein here, crispy on the outside and flavorful inside.
Tomato paste: Concentrates the umami and tanginess in the tofu mixture.
Chili seasoning: Elevates the spice profile for a well-rounded kick.
Low-sodium vegetable stock: Keeps the tofu moist and flavorful without overpowering saltiness.
Fresh lime juice: Brightens all the flavors and adds a refreshing zing.
Large tortillas: Soft and warm for easy rolling and ultimate bite-full satisfaction.
Fresh cilantro and lime zest: Give the rice a vibrant, fresh twist that pops.
Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese: Optional toppings that add crunch, creaminess, and extra layers of flavor.

How to Make Tofu Burritos

Step 1: Cook the Rice

Start by bringing water and kosher salt to a boil, then add the rinsed jasmine rice. Cover, reduce heat to low, and simmer until the rice is tender and fluffy, about 15 minutes. This fragrant, light rice will be the perfect bed for your Tofu Burritos.

Step 2: Prepare the Beans

Heat neutral oil in a small pot and cook the chopped onion and garlic until soft and fragrant, making sure they don’t brown too much to keep the flavors sweet and mellow. Add the pinto beans with their liquid, plus water, chipotle chiles, salt, cumin, oregano, and bay leaf. Let this simmer gently until the mixture thickens and the smoky, spicy aromas fill your kitchen, about 8 to 10 minutes.

Step 3: Cook the Tofu

Press the tofu dry to remove excess moisture, then crumble it into bite-size pieces. Heat oil in a large skillet and cook the tofu without stirring until it forms a crispy golden crust on one side. Flip and crisp the other side for maximum texture. Lower the heat, then add garlic, more chipotle chiles, tomato paste, chili seasoning, cumin, and salt. Stir everything so the tofu is coated in those smoky, spicy flavors. Pour in vegetable stock and lime juice, cooking until the sauce thickens and clings deliciously to the tofu.

Step 4: Assemble the Burritos

Warm the tortillas by wrapping them in damp paper towels and microwaving briefly until soft and pliable. Combine the cilantro and lime zest with the fluffy rice, then spread a layer on the bottom third of each tortilla. Add spoonfuls of the hearty beans, followed by the spicy tofu. Top with crunchy lettuce, creamy sour cream, salsa, and shredded cheese to your liking. Fold in the sides, roll tightly from the bottom, and slice in half if you want to share or savor bite-sized perfection.

How to Serve Tofu Burritos

Garnishes

Fresh garnishes bring brightness and texture that complement the rich, smoky fillings in Tofu Burritos. A handful of chopped cilantro, a sprinkle of lime zest, or even pickled jalapeños add that extra zing that wakes up your taste buds. Don’t underestimate the magic of a dollop of sour cream or a tangy salsa to cut through the smoky heat while adding creamy or juicy contrast.

Side Dishes

To complete the meal, pair these burritos with sides that enhance their flavors without overpowering them. A crisp green salad with lime vinaigrette, crunchy tortilla chips with guacamole, or a simple Mexican street corn salad make delightful companions. The coolness and freshness of these sides balance the warm, spicy, and savory notes of the burritos perfectly.

Creative Ways to Present

For a party or casual get-together, slice the Tofu Burritos into bite-sized pinwheels and arrange them on a colorful platter for easy, shareable snacks. You can also build a burrito bowl by layering all fillings in a bowl without wrapping, great for those who prefer to eat with a fork. Lastly, serve them with a side of homemade hot sauce or pickled vegetables to elevate each bite with unique twists.

Make Ahead and Storage

Storing Leftovers

Once assembled, wrap leftover Tofu Burritos tightly in foil or plastic wrap and store in the refrigerator. They’ll stay fresh for up to 3 days and make excellent next-day meals or quick lunches.

Freezing

To freeze, wrap burritos individually with plastic wrap and place in an airtight container or freezer bag to prevent freezer burn. Frozen Tofu Burritos keep well for up to 2 months. Thaw them overnight in the refrigerator for best texture and flavor retention.

Reheating

Reheat burritos in the oven at 350°F (175°C) wrapped in foil for about 15 to 20 minutes until heated through, which helps maintain the crispness of the tofu and prevents the tortilla from becoming soggy. Alternatively, unwrap and microwave on medium power in 30-second intervals, flipping halfway through for even warming.

FAQs

Can I use firm tofu instead of extra-firm?

While extra-firm tofu is best for this recipe because it holds its shape and crisps beautifully, firm tofu can work in a pinch. Just press it well to remove moisture so it crisps up nicely without falling apart.

Are these Tofu Burritos suitable for meal prepping?

Absolutely! They store well in the refrigerator and can be frozen, making them ideal for meal prep. Assembling several burritos to keep on hand for the week will save time and keep lunches exciting.

Can I make this recipe spicier or milder?

You can easily adjust the heat by increasing or reducing the chipotle chiles in adobo sauce and chili seasoning. For less heat, start with half the amount and add more to taste as you cook.

What substitutions work for the toppings?

If you prefer dairy-free options, swap sour cream for vegan versions or omit cheese altogether. Avocado slices or a simple guacamole make wonderful creamy toppings that also add richness.

Can I use brown rice or other grains instead of jasmine rice?

Yes, brown rice or quinoa can be great alternatives for a nuttier flavor and added fiber. Just adjust the cooking time and water ratio accordingly to ensure they’re perfectly cooked before assembling your Tofu Burritos.

Final Thoughts

These Tofu Burritos bring together a harmony of flavors and textures that make every meal feel special without a ton of fuss. Whether you’re a seasoned plant-based eater or just eager to explore something new and delicious, I wholeheartedly encourage you to give these a try. Once you taste that crispy tofu mingling with smoky beans and fresh, zesty rice all wrapped up in a warm tortilla, I promise you’ll have a new favorite comfort food in your recipe box!

Tofu Burritos Recipe

★★★★★

4.8 from 24 reviews

Author: Jack
Total Time: 55 minutes
Yield: 2 servings 1x
Diet: Vegetarian

Print Recipe

Description

This flavorful Tofu Burrito recipe features seasoned jasmine rice, smoky pinto beans, and crispy, spiced extra-firm tofu wrapped in warm tortillas. Perfect for a satisfying vegetarian meal, these burritos are packed with savory, smoky, and tangy flavors complemented by fresh cilantro and lime zest, and served with classic toppings like lettuce, sour cream, salsa, and shredded Mexican cheese.

Instructions

Cook Rice: In a small pot, bring 1 cup water to a boil. Add the rinsed jasmine rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 15 minutes. Remove from heat and let sit covered.
Sauté Aromatics: In another small pot over medium heat, heat 1 tablespoon neutral oil. Add finely chopped onion and 2 garlic cloves. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
Prepare Beans: Add the pinto beans with their liquid, 1/4 cup water, 2 teaspoons chopped chipotle chiles in adobo, 1 teaspoon kosher salt, ground cumin, dried oregano, and a bay leaf to the pot with cooked onions. Bring to a simmer, reduce heat to low, and cook, stirring occasionally, until mixture thickens slightly, about 8 to 10 minutes. Remove the bay leaf before assembling.
Press and Crumble Tofu: Press the extra-firm tofu very dry using paper towels. Using a fork or paring knife, break the tofu into large crumbles.
Brown Tofu: Heat 1 tablespoon oil in a large skillet over medium heat. Add tofu crumbles and cook without stirring until browned and crispy on the bottom, about 8 to 10 minutes. Stir occasionally if tofu starts to get too dark.
Sauté Tofu Flavorings: Reduce heat to medium-low. Add 1 finely chopped garlic clove and cook, stirring, until fragrant, about 1 minute. Stir in 4 teaspoons chopped chipotle chiles in adobo sauce, 1 tablespoon tomato paste, 1 teaspoon chili seasoning, 1/2 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Coat the tofu well.
Simmer Tofu Sauce: Pour in 1/2 cup low-sodium vegetable stock and 1 tablespoon fresh lime juice. Cook, stirring occasionally, until the sauce is reduced and tofu is evenly coated, about 5 minutes. Remove from heat.
Warm Tortillas: Place tortillas between damp paper towels and microwave until warm and pliable, about 30 seconds.
Prepare Cilantro-Lime Rice: Add chopped cilantro and lime zest to the cooked rice. Fluff with a fork to combine.
Assemble Burritos: Lay tortillas flat on a clean surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Using a slotted spoon, add a layer of the prepared pinto beans topping the rice. Add a layer of the tofu mixture. Top with shredded lettuce, sour cream, salsa, and shredded Mexican cheese as desired.
Roll Burritos: Fold the left and right sides of the tortilla over the filling, then fold the bottom edge over and roll upwards tightly to enclose the filling. Cut in half if preferred and serve immediately.

Notes

Pressing the tofu removes excess water and helps it crisp better during cooking.
Adjust the amount of chipotle chiles and chili seasoning to control spiciness.
Use low-sodium vegetable stock and cheese to reduce salt content if desired.
For a vegan version, substitute sour cream and cheese with vegan alternatives.
Warm tortillas before assembly to make rolling easier and prevent tearing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Simmering, Sautéing, Pan-frying
Cuisine: Mexican-inspired