Description
A flavorful and satisfying Tofu Burrito recipe featuring seasoned tofu, chipotle-spiced pinto beans, and fluffy cilantro-lime jasmine rice wrapped in warm tortillas. This vegan-friendly dish balances smoky, tangy, and fresh flavors to create a perfect handheld meal.
Ingredients
Scale
Rice
- 1 cup water
- 1/2 cup jasmine rice, rinsed
- 1/2 teaspoon kosher salt
Beans
- 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
Tofu
- 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
Assembly & Garnish
- 2 large tortillas
- 1/4 cup loosely packed fresh cilantro, coarsely chopped
- 1 lime, zested
- Shredded iceberg lettuce
- Sour cream
- Salsa
- Shredded Mexican cheese
Instructions
- Cook Rice: In a small pot, combine 1 cup water, rinsed jasmine rice, and 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until rice is tender and water is absorbed, approximately 15 minutes. Remove from heat and let stand covered.
- Prepare Beans: In another small pot over medium heat, heat 1 tablespoon of neutral oil. Add finely chopped onion and garlic, cooking with occasional stirring until softened but not browned, about 5 minutes.
- Simmer Beans: Add pinto beans with their reserved liquid, 1/4 cup water, 2 teaspoons chopped chipotle chiles in adobo, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, and 1 bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until mixture thickens, about 8 to 10 minutes. Remove bay leaf before assembling.
- Prepare Tofu: Press the extra-firm tofu dry with paper towels to remove excess moisture. Using a fork or paring knife, crumble the tofu into large pieces.
- Cook Tofu: Heat 1 tablespoon of neutral oil in a large skillet over medium heat. Add crumbled tofu in an even layer and cook without stirring until the bottom is browned and crispy, about 8 to 10 minutes. Stir gently if tofu begins to brown too much on one side.
- Season Tofu: Reduce heat to medium-low. Add finely chopped garlic to the skillet with tofu and cook, stirring, until fragrant, about 1 minute. Add 4 teaspoons chopped chipotle chiles, 1 tablespoon tomato paste, 1 teaspoon chili seasoning, 1/2 teaspoon ground cumin, and 1 teaspoon kosher salt. Stir well to coat tofu evenly.
- Simmer Tofu Sauce: Pour in 1/2 cup low-sodium vegetable stock and 1 tablespoon fresh lime juice. Cook, stirring occasionally, until the sauce reduces and clings to the tofu, about 5 minutes. Remove from heat.
- Warm Tortillas: Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
- Fluff Rice: Add 1/4 cup coarsely chopped fresh cilantro and lime zest to the cooked rice. Fluff gently with a fork to combine evenly.
- Assemble Burritos: Lay warmed tortillas on a flat surface. Spread a layer of cilantro-lime rice on the bottom third of each tortilla. Using a slotted spoon, add a layer of the thickened pinto beans over the rice. Top with the seasoned tofu mixture. Add shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese as desired.
- Roll Burritos: Fold the left and right sides of each tortilla inward over the filling. Then fold the bottom edge over the filling and roll upward tightly, using your hands to keep the filling inside the burrito. Cut in half if preferred and serve immediately.
Notes
- Pressing tofu thoroughly helps achieve a crispy texture when cooking.
- Adjust chipotle chiles quantity for desired level of smokiness and heat.
- Using low-sodium vegetable stock and salt allows better control of seasoning and sodium levels.
- Serve burritos with fresh lime wedges for extra tang if desired.
- For a vegan option, replace sour cream and cheese with vegan alternatives or omit.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Tofu burritos, vegan burrito recipe, chipotle beans, cilantro lime rice, Mexican cuisine, vegetarian burrito, plant-based meal
