Description
These Vegetarian Tofu Burritos deliver a well-spiced filling wrapped in warm tortillas, ideal for busy weeknights.
Ingredients
Scale
- 14 oz extra firm tofu
- 1 tbsp canola oil
- 1 small sweet yellow onion, diced
- 1 medium green bell pepper, diced
- 1 cup diced tomato
- ½ tsp salt
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 15 oz can chickpeas, drained and rinsed
- 2 tbsp nutritional yeast (optional)
- 1 tsp chili powder
- 1 tsp dry oregano
- 1 tsp paprika
- ½ tsp cumin
- ¼ tsp smoked paprika
- â…“ cup vegetable broth
Instructions
- Press the tofu for about 15 minutes to remove excess liquid, then crumble it into a bowl.
- Heat the canola oil in a skillet over medium heat. Add the diced onion and green bell pepper, sautéing until softened, about 5 minutes.
- Stir in the crumbled tofu, diced tomato, salt, garlic, tomato paste, chickpeas, nutritional yeast (if using), chili powder, oregano, paprika, cumin, and smoked paprika. The mixture should start to sizzle and become aromatic.
- Pour in the vegetable broth and stir well. Cook for about 10 minutes until heated through and the flavors meld together.
- Once the filling is ready, spoon it into tortillas, wrap them tightly, and serve or freeze them for later.
Notes
You can prepare the filling up to two days in advance. Freeze uncooked burritos for up to two months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 18g
- Cholesterol: 0mg