Description
These tofu burritos are packed with seasoned crumbled tofu, fluffy rice, black beans, and fresh toppings, all wrapped in warm flour tortillas for a hearty and satisfying plant based meal.
Ingredients
Units
Scale
- 14 ounces extra firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 large avocado, sliced
- 2 tablespoons fresh cilantro, chopped
- 4 large flour tortillas
Instructions
- Heat a large skillet over medium heat.
- In a small bowl, mix chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
- Add olive oil to the skillet and warm briefly.
- Add the crumbled tofu to the skillet, sprinkle with the spice mixture, and cook for 8 to 10 minutes, stirring occasionally, until lightly golden. Stir in black beans and corn and cook for another 3 to 4 minutes until heated through.
- Warm the flour tortillas in a dry skillet or microwave until soft and pliable.
- Spoon cooked rice onto each tortilla, top with the tofu mixture, then add diced tomatoes, sliced avocado, and chopped cilantro.
- Fold in the sides of each tortilla, roll tightly into burritos, and serve warm.
Notes
- Press the tofu for at least 15 minutes before cooking for better browning and texture.
- Do not overfill the tortillas to prevent tearing while rolling.
- The filling can be stored in an airtight container in the refrigerator for up to 4 days.
- For extra heat, add a pinch of cayenne pepper to the spice mix.
Nutrition
- Serving Size: 1 burrito
- Calories: 450
- Sugar: 5g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 0mg