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Southwest Tofu Burrito

A great substitute for chicken burritos and a great way for your family to try tofu!
Course Main Course
Cuisine Mexican
Keyword burrito, southwest, tofu, vegan, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

Sofritas

  • 12 oz Tofu, firm or extra firm
  • 1 cup chunky salsa
  • 1 medium red onion
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp chipotle powder
  • 1 tsp cumin powder
  • 1/4 cup nutritional yeast (more or less based on preference)
  • 1/2 tsp sea salt

Also

  • 1 avocado, sliced
  • 1 cup red cabbage or carrot, thinly sliced
  • 1 can black beans
  • 4 large burrito-sized tortillas, or many taco sized
  • 1/2 cup vegan or regular cheese

Vegan Spicy Sauce

  • 1/4 cup vegan mayo
  • 1-2 tsp maple syrup
  • 1/2 tsp chipotle powder

Instructions

  • Combine all vegan mayo ingredients - whip together in small bowl. Place in fridge to chill.
  • Drain tofu and squeeze dry with a paper towel or clean dish towel.
  • Add olive oil and heat pan. Add onions and garlic for 2-3 minutes on high heat. Add tofu by crumbling into small scrambled pieces with hands. Stir. Add salsa. Stir. Sprinkle in spices and nutritional yeast. Fold everything together using spatula.
  • Reduce to medium. Allow to cook for 5-7 minutes, or until moisture cooks off and tofu softens, marinating all flavors. Most excess liquid should be absorbed or cooked off. Remove from heat.
  • Warm tortillas and start filling. Add generous slather of vegan spicy mayo. Add cooked black beans then a heaping portion of tofu mixture. Followed by optional additional toppings.
  • Roll tortillas burrito style and serve warm with chips and salsa.