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.

Ingredients

Scale

Rice

1 cup water
1/2 cup jasmine rice, rinsed
1/2 tsp kosher salt

Beans

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

Tofu

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)

Assembly and Garnishes

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

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

Nutrition

Serving Size: 1 burrito
Calories: 520
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 25g
Cholesterol: 15mg

Keywords: tofu burrito, vegetarian burrito, Mexican tofu recipe, pinto beans, cilantro lime rice, chipotle chiles, easy vegetarian dinner