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These Spicy Tofu Burritos are simple to make, easily adjustable to suite your taste, and great for easy weeknight meals and meal-prep! I love to keep a big batch of these in my freezer to throw in the oven for super lazy (and healthy!) meals. The sofritas in the burritos gives them so much flavor and I know you’re going to love these!
I’m taking a quick break from holiday recipes to share these Spicy Tofu Burritos! Considering how much I LOVE TOFU, it’s been a while since I shared a new tofu recipe.
SO, I’m here to fix that today!
And OMG how saucy and delicious do these burritos look!!?
For this recipe, we’re using my copycat Chipotle Sofritas recipe and turning it into BURRITOS! When going to Chipotle, I use to ONLY get burritos but in my adult years I’ve found myself going 50/50 for burritos and burrito bowls. Do you have a favorite??
Once you make the sofritas, it simply a matter of adding all of the ingredients to your tortillas and wrapping them up.
Obviously you can use whatever toppings you’d prefer but I went with a hefty portion of guacamole, some lettuce + tomatoes, and a bit of sour cream. Obviously you can use vegan sour cream if you wish!
If you need help in figuring out how to properly wrap your burrito, watch my video to see how I do it. I simply tuck in the sides and then roll from one end to the other. I usually let my fingers get a bit dirty in the process so that I can properly tuck everything in the tortilla. NO ONE wants burrito fillings spilling all over them!
These burritos are also GREAT for meal-prep! You can make a big batch of them and then throw them in the freezer to eat later. If you do so, you might consider leaving out fillings such as the guacamole and lettuce then just adding those in/ on top once they’ve been reheated. Warmed up guacamole isn’t the best taste :)
ALRIGHT that’s it for today! As always, if you end up making this recipe, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.
More tofu recipes you’ll love:
See how to make the Spicy Tofu Burritos here:
Spicy Tofu Burritos
Ingredients
For the sofritas:
- 14 ounce block of extra firm tofu, pressed* (See my guide on pressing tofu HERE)
- 1 teaspoon olive oil
- ½ cup onion, finely diced
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- ½ cup broth
- 2 tablespoons tomato paste
- 1 tablespoon maple syrup
- ½ teaspoon fine sea salt
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp smoked paprika
- 1 tablespoon apple cider vinegar
- 3 cloves garlic
For the burritos:
- 4 large flour tortillas
- 1 cup guacamole
- 2 cups Lettuce, loosely packed
- ¼- ½ cup Sour cream, vegan as desired
- 1 cup tomatoes, diced (I used cherry tomatoes, quartered)
- Optional other fillings: refried beans, rice, black beans, salsa, etc
Instructions
For the sofritas:
- Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
- Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
- Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
- Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
For the burritos:
- Assemble the burritos: lay out your 4 tortillas and divide the sofritas evenly among the tortillas. Divide all of the burrito ingredients (guacamole, lettuce, sour cream, tomatoes, etc) evenly among the tortillas, placing everything right in the center.
- Tuck the sides in and roll the burritos up (see video for reference). Serve and enjoy!
To freeze the burritos:*
- Wrap the burritos in tin foil and place them in an air tight container. Freeze and enjoy within a few months.
- To reheat: you can reheat the burritos by microwaving them for a few minutes OR baking them at 400 degrees F until warmed through (about 10-15 minutes).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made these and they are absolutely delicious!! Thank you for the recipe!
Is there supposed to be a video associated with this recipe? The recipe mentions it, but the video was not successfully linked to the web page.
This is what I see
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I made these last night for the family. 3 of us (including my 17 month old daughter) are vegan and the other 2 are meat eaters. Everyone LOVED the meal. I doubled the recipe and halved the amount of Adobe peppers (I love spicy food but my family can’t handle as much as I can. My daughter can handle more than them)
I put quinoa, black beans, garlic cashew crema, guacamole, tomatoes, violife Colby jack cheese, chopped onion and habanero salsa on mine and it was sooooo good. Everyone kept mentioning how good it was throughout the meal which is how you know they are really enjoying what they are eating. Definitely a winner in this house.
Try this tonight as a trial before I use it as lunch menu for a scout camp. Came out amazing and loved the steaming melted cheesy filling. Thanks for posting the recipe.
Not joking if I say that these are the best burritos I’ve ever made ?
I was looking for a way to use up some tofu, not a fan of it, and I knew I could find interesting recipes here ? best choice ever and I finally can eat more tofu ?
so yummy!!