Crispy Tofu Burritos

| CRISPY TOFU BURRITOS |

Literally all I've been craving for months is burritos. We eat out or grab takeout once a week usually and every single week - without fail -  I've picked burritos. They're just so large (lol), satisfying, and full of flavour! But this week I decided to make them in my own kitchen and pick something else for takeout night.. what should it be?!

Recipe Notes:

You'll notice that I've offered a "mini" or a "large" size burrito. This is for a couple of reasons: 

1. I'm feeding myself and my double in size boyfriend (lol). This means he usually needs more food to sustain him, so whenever I'm making meal prep his portions are always at least 1/3 large than mine.
2. I love two different tortilla brands and I want to feature both options.
3.  Your needs and what you're making these for can be varied! Some of you prefer a big meal, and some of you prefer a smaller portion, I always do my best to cater to everyone.
   

Lastly, either mini or large, this recipe makes quite a few servings. You can either halve the recipe so you end up with half the servings, OR you can make them all and pack extras into freezer bags so you're prepped way ahead of time!

 

Recipe makes 12 mini or 6 large burritos (see recipe notes above)

Macros per mini burrito:

393 cals - 13g fat - 51g carbs - 18g protein 

Macros per large burrito:

670 cals - 22g fat - 93g carbs - 25g protein 

 

Ingredients:

1 tbsp avocado oil 

1/2 yellow onion, diced

1 tsp cumin 

2 x 398 ml cans of black beans, about 3 heaping cups

1 cup chopped tomatoes 

1 cup dry, rice, or 2 cups cooked rice 

2 tbsp lime juice

700g extra firm tofu 

2 tbsp avocado oil

1 packet taco seasoning or make your own like I did - 1 tbsp paprika, 1 tbsp oregano, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, 1 tsp black pepper, 1/2 tsp cumin and 1/4 tsp hot chili powder.

1 bag coleslaw mix (pre-shredded cabbages)

1 jalapeno, thinly sliced

1/4 cup vegan mayo 

3 tbsp lime juice

3 tbsp apple cider vinegar

2 tbsp maple syrup 

1 tbsp dijon mustard 

 

Tortillas:

I used these for the "Large Burritos" from Indian Life and these from Bakestone Brothers for the "Mini Burritos"

 

Recipe:

Preheat the oven to 375 F and prepare a large sheet pan.

Start with the rice - cook one cup dry rice by following package instructions of your chosen rice. Once rice is done cooking, add in 2 tbsp lime juice and mix through. Set aside to cool.

Drain and rinse the two cans of black beans. Set aside.

Warm a pan to medium heat and add oil, coating the bottom. 

Add in diced onion and a pinch of salt. Cook until softened, 6-8 minutes.

Add in cumin and cook in through the onions for 20-30 seconds.

Add in black beans and chopped tomatoes. 

Reduce heat to medium low and cook, stirring frequently, for 12-15 minutes. 

Gently smashing the beans and tomatoes with the back of a spatula.

Set cooked beans aside to cool.

Using a cheese grater, grate the tofu, then add grated tofu to the prepared sheet pan.

Season grated tofu with oil and taco seasoning packet (or suggested seasonings) and toss through, coating the tofu well.

Bake the tofu for 22-25 minutes or until browned, crispy, and sticking together. Set aside to cool.

To a large mixing bowl add: coleslaw mix, thinly sliced jalapeno, mayo, dijon, lemon juice, and apple cider vinegar. Toss well to mix everything together. Set aside.

 

Rolling Burritos:

Divide the rice across the 6 large or 12 small tortillas.

Next divide the beans across the rice.

Then tofu, then coleslaw.

Fold the burritos up on both ends to seal, before rolling into a tight wrap.

Repeat until you've used all the ingredients. 

 

Add the burritos to a tightly sealed food grade container. 

To enjoy within 5 days, keep them in the fridge. To keep burritos for longer, add them to the freezer.

 

Ready To Eat:

Warm a pan to medium heat and spray with a little oil.

Add the burrito and place a lid on the pan.

Cook on the first side until golden, then flip and repeat on the second side, keeping a lid on the pan for both sides. This will allow the centre to heat up as well!

 

Enjoy!

 

Want to improve your nutrition and embrace more plant-based eating in 2025? Join the High Protein Vegan Community! We're creating protein-packed, meal-prep-friendly dishes that are loaded with fiber and bursting with flavour!

 

While you're here check out my newest ebook, "Low Calorie, High Protein Vegan Recipes!"

 

Please note:

All macros have been calculated to the best of my ability but may vary slightly.

Some links provided are affiliate links and I do make a small commission when they are used.