Spicy Tofu Burritos
Packed with bold flavors and plant-based goodness, these Spicy Tofu Burritos are a satisfying twist on classic Tex-Mex fare. Featuring crumbled extra-firm tofu seasoned with soy sauce, sriracha, smoked paprika, and cumin, this recipe delivers a spicy kick that's perfectly balanced by creamy avocado mash and refreshing lime juice. Each burrito is stuffed with hearty black beans, fluffy cooked rice, crisp shredded lettuce, juicy cherry tomatoes, and a touch of vegan sour cream for a rich, indulgent finish. Ideal for quick weeknight dinners or portable meal prep, these burritos are ready in just 30 minutes and provide a deliciously vegan option that doesn’t skimp on flavor. Warm flour tortillas bring it all together for the ultimate handheld feast. Perfect for fans of spicy tofu recipes, vegan burrito ideas, and healthy Mexican-inspired meals!
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tbsp sriracha (or preferred hot sauce)
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 1 cup black beans (canned, drained, and rinsed)
- 1.5 cups cooked rice (white or brown)
- 4 large flour tortillas
- 1 ripe avocado
- 0.5 cup cherry tomatoes, diced
- 0.25 cup chopped fresh cilantro
- 1 lime, juiced
- 1 cup shredded lettuce
- 0.25 cup vegan sour cream (optional)
Instructions
Press the tofu: Wrap the tofu in a clean kitchen towel or paper towels and place a heavy object on top (like a skillet or a can) for about 10 minutes to remove excess moisture.
While the tofu is being pressed, prepare the other ingredients: dice the cherry tomatoes, chop the cilantro, and cook the rice if it’s not already prepared.
Once pressed, crumble the tofu into small, bite-sized pieces with your hands or a fork.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the crumbled tofu and sauté for 5-7 minutes, stirring occasionally, until it starts to brown slightly.
In a small bowl, mix the soy sauce, sriracha, smoked paprika, ground cumin, and garlic powder. Pour this mixture over the tofu in the skillet and stir well to coat. Continue sautéing for another 3-5 minutes to allow the flavors to meld.
While the tofu cooks, prepare the avocado mash by mashing the avocado in a small bowl with the juice of one lime and a pinch of salt. Set aside.
Warm the flour tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
Assemble the burritos: Lay a tortilla flat and add a scoop of cooked rice, a portion of the spicy tofu, black beans, shredded lettuce, diced tomatoes, mashed avocado, chopped cilantro, and a dollop of vegan sour cream if using.
Fold the tortilla: Fold in the sides and roll it up tightly to form a burrito. Repeat for the remaining tortillas.
Serve the burritos immediately, or wrap them in foil for an easy grab-and-go meal.
Nutrition Facts
Calories |
2490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3440 mg | 150% | |
| Total Carbohydrate | 272.7 g | 99% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 14.7 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3253 mg | 250% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 3463 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
