Name: Tofu Burritos Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 cup water; 1/2 cup jasmine rice, rinsed; 1/2 teaspoon kosher salt; 1 tablespoon neutral oil; 1 small yellow onion, finely chopped; 2 garlic cloves, finely chopped; 1/2 teaspoon dried oregano; 1 (15.5-oz.) can pinto beans, liquid reserved; 1/4 cup water; 2 teaspoons finely chopped chipotle chiles in adobo sauce; 1 teaspoon kosher salt; 1/2 teaspoon ground cumin; 1/2 teaspoon Mexican or Italian oregano; 1 bay leaf; 1 (14-oz.) package extra-firm tofu, drained; 1 tablespoon neutral oil; 1 garlic clove, finely chopped; 4 teaspoons finely chopped chipotle chiles in adobo sauce; 1 tablespoon tomato paste; 1 teaspoon chili seasoning; 1/2 teaspoon ground cumin; 1 teaspoon kosher salt; 1/2 cup low-sodium vegetable stock; 1 tablespoon fresh lime juice; 2 large tortillas; 1/4 cup loosely packed fresh cilantro, coarsely chopped; 1 lime, zested; Shredded iceberg lettuce; Sour cream; Salsa

Ingredients

1 cup water

1/2 cup jasmine rice, rinsed

1/2 teaspoon kosher salt

1 tablespoon neutral oil

1 small yellow onion, finely chopped

2 garlic cloves, finely chopped

1/2 teaspoon dried oregano

1 (15.5-oz.) can pinto beans, liquid reserved

1/4 cup water

2 teaspoons finely chopped chipotle chiles in adobo sauce

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon Mexican or Italian oregano

1 bay leaf

1 (14-oz.) package extra-firm tofu, drained

1 garlic clove, finely chopped

4 teaspoons finely chopped chipotle chiles in adobo sauce

1 tablespoon tomato paste

1 teaspoon chili seasoning

1/2 cup low-sodium vegetable stock

1 tablespoon fresh lime juice

2 large tortillas

1/4 cup loosely packed fresh cilantro, coarsely chopped

1 lime, zested

Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving

Instructions

Step 1: In a small pot, combine water, jasmine rice, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low. Cover and simmer until water is absorbed and rice is tender, about 15 minutes. Remove from heat and let sit, covered.

Step 2: In another small pot over medium heat, heat 1 tablespoon neutral oil. Add onion and 2 garlic cloves; cook, stirring occasionally, until softened but not browned, about 5 minutes.

Step 3: Add pinto beans with their liquid, 1/4 cup water, 2 teaspoons chipotle chiles, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, about 8 to 10 minutes. Remove bay leaf before serving.

Step 4: Press tofu dry with paper towels and crumble it into large pieces using a fork or paring knife.

Step 5: Heat 1 tablespoon oil in a large skillet over medium heat. Add crumbled tofu and cook undisturbed until browned and crispy on the bottom, about 8 to 10 minutes. Stir if tofu starts to brown too much.

Step 6: Reduce heat to medium-low. Add 1 garlic clove and cook, stirring until fragrant, about 1 minute.

Step 7: Stir in 4 teaspoons chipotle chiles, tomato paste, chili seasoning, 1/2 teaspoon ground cumin, and salt to coat tofu evenly.

Step 8: Pour in vegetable stock and lime juice. Cook, stirring occasionally, until the sauce reduces and tofu is coated, about 5 minutes. Remove from heat.

Step 9: Warm tortillas by placing them between damp paper towels and microwaving for about 30 seconds until pliable.

Step 10: Add chopped cilantro and lime zest to the cooked rice and fluff with a fork.

Step 11: Lay tortillas flat and spread a layer of cilantro-lime rice on the bottom third of each. Using a slotted spoon, add a layer of pinto beans, then top with tofu. Add shredded lettuce, sour cream, salsa, and cheese as desired.

Step 12: Fold the left and right sides of the tortilla over the filling. Fold the bottom edge over and roll upward tightly to enclose the filling. Cut in half if you like, and serve.

Tips & Variations

For extra flavor, try adding diced bell peppers or corn to the beans while simmering.

Use whole wheat or spinach tortillas for a healthier or colorful twist.

To make it vegan, substitute the sour cream and cheese with plant-based alternatives or omit them.

Pressing tofu well before cooking ensures a crispier texture inside the burrito.

FAQs

Can I use other types of beans?

Yes, black beans or kidney beans work well as alternatives to pinto beans in this recipe. Adjust seasoning as needed to suit the bean variety.

How do I prevent the tortillas from tearing?

Warming the tortillas between damp paper towels in the microwave or heating them on a dry skillet makes them more pliable and less likely to tear during rolling.