Introduction

These 18g Protein Tofu Burritos are a flavorful and satisfying plant-based meal that packs a protein punch. Loaded with seasoned tofu, fresh veggies, and hearty beans wrapped in warm tortillas, they’re perfect for a quick lunch or dinner.

A close-up view of a burrito cut in half, placed on a white plate on a white marbled surface. The burrito has a toasted, light brown tortilla with a slightly crispy texture on the outside. Inside, there are multiple layers starting with a layer of brownish-orange seasoned rice mixed with black beans, followed by light tan tofu cubes, and bright green slices of avocado. There is also fresh green cilantro and some reddish salsa adding color contrast. The two burrito halves are stacked slightly, showing the dense and colorful filling clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 block firm tofu, drained and crumbled
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
Salt and pepper to taste
4 large tortillas
1 cup cooked rice
1/2 cup black beans, drained and rinsed
1/2 cup salsa
1/4 cup chopped cilantro
1 avocado, sliced

Instructions

Step 1: Heat olive oil in a pan over medium heat.
Step 2: Add diced onion and bell pepper; cook for 3 minutes until softened.
Step 3: Stir in garlic, cumin, chili powder, paprika, salt, and pepper; cook for 1 minute to release the flavors.
Step 4: Add crumbled tofu to the pan and cook for 5 minutes, stirring occasionally, until heated through and lightly browned.
Step 5: Warm the tortillas in a dry pan or microwave until pliable.
Step 6: Spread cooked rice evenly on each tortilla.
Step 7: Top with the tofu mixture, black beans, salsa, chopped cilantro, and sliced avocado.
Step 8: Fold the sides of the tortilla inward and roll tightly to form burritos.
Step 9: Serve immediately and enjoy your protein-packed tofu burritos!

Tips & Variations

Press the tofu for 15 minutes before crumbling to remove excess moisture and improve texture.
Swap black beans for pinto or kidney beans for a different flavor.
Add a squeeze of lime or a dollop of sour cream or vegan yogurt for extra zest.
Use whole wheat or gluten-free tortillas to suit dietary preferences.

Storage

Store any leftover burrito fillings in an airtight container in the refrigerator for up to 3 days. To reheat, warm the filling gently in a pan or microwave and assemble fresh tortillas just before serving to avoid sogginess. Prepared burritos can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge and reheat thoroughly.

How to Serve

The image shows a burrito cut in half and placed on a white plate with scattered green cilantro leaves. Each half reveals multiple layers inside: the outer layer is a warm, lightly toasted tortilla with golden-brown spots, followed by a thick inner mix of white rice, black beans, diced tofu, and green avocado slices. The filling is mixed with a reddish-brown sauce, giving it a juicy texture, and small bits of green herbs are visible throughout. The burrito halves lean against each other on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for this recipe because it holds its shape and texture when cooked. Soft tofu is more fragile and may turn mushy, so it’s not recommended for burritos.

How can I make these burritos spicier?

You can increase the amount of chili powder, add a pinch of cayenne pepper, or include diced jalapeños to the tofu mixture to add more heat.