Tofu burritos are the hearty, flavor-packed vegan dinner you need in your life! They're stuffed with mix of crumbled tofu, black beans and corn in spicy sauce, along with creamy avocado slices and baby spinach leaves.
We love tofu burritos for dinner in my house, so it's pretty amazing that it took me this long to share my go-to tofu burrito recipe. Yes, I've shared a vegan breakfast burrito recipe that includes tofu (and is totally suitable for dinner), but today's recipe is, to me, the ultimate dinner burrito.
If you're a fan of my tofu tacos and vegan burrito bowls, you'll love these. The filling is crumbly, like in the tacos, but thick and saucy. It's also extra filling and flavorful, thanks to the addition of sweet corn kernels and hearty black beans.
I hope you love these burritos as much as I do (and I really think you will!). They're so delicious, so satisfying, and great for meal prep!
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Ingredients You'll Need
- Olive oil. You can swap this out with another high-heat oil if you'd like. Vegetable oil, canola oil, corn oil, and coconut oil will all work!
- Onion.
- Tofu. We're using extra-firm tofu for this recipe. It has a nice, firm texture, but crumbles better than super-firm tofu. You can substitute firm or super-firm tofu if you'd like though.
- Garlic.
- Spices. You'll need ground cumin and chili powder.
- Tomato sauce.
- Adobo sauce. This is the sauce that canned chipotle chile peppers are packed in, so you'll need to buy a can of them for this recipe. You won't be using the actual peppers (unless you decide to get creative), but they freeze well, as does the extra sauce, and can be used in lots of other recipes, like my black bean sweet potato chili or this vegan chipotle pepper mac and cheese.
- Soy sauce. Gluten-free tamari or liquid aminos can be substitute, if needed.
- Black beans. We're using canned black beans, to make life easy.
- Frozen corn.
- Fresh cilantro. Cilantro-haters need not include this!
- Salt and pepper.
- Flour tortillas. Be sure to get big tortillas, which are made for burritos. There's no way you'll pack all those filings into smaller ones.
- Baby spinach.
- Avocado.
Tip: Feel free to add your favorite burrito accompaniments, like guacamole (instead of the avocado, if you'd like), salsa, vegan sour cream, or vegan shredded cheese. But these burritos are very tasty without any of that stuff, I promise!
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Start by cooking diced onion in a bit of olive oil in a skillet. Cook it until it starts to soften and brown, but don't let it burn.
Crumble your block of tofu right into the skillet. Cook it with the onion for a few minutes, until it starts to dry up.
Tip: There's no need to press your tofu for this recipe! The excess water evaporates while you cook it with the onion in the step above.
Add your minced garlic and spices to the skillet. Cook the mixture for just a minute or two, until the garlic becomes very fragrant.
Now add your tomato sauce, adobo sauce, soy sauce, and black beans. Bring the sauce to a simmer and cook everything for a few minutes, to thicken the sauce.
Take the skillet of of heat, then stir in your corn and fresh cilantro.
Season the filling with some salt and pepper. Give it a taste-test and adjust any other seasonings to your liking.
Tip: These burritos have a mild kick to them, thanks to the adobo sauce. If you'd like even more heat, add your favorite hot sauce to the burrito filling.
Stuff the fillings into tortillas, along with baby spinach and avocado slices. Your tofu burritos are ready to enjoy!
Leftovers & Storage
The best way to store these burritos is by wrapping each one in foil, then placing them in a sealed plastic bag. You can then store them in the fridge for up to three days, or in the freezer for up to three months, and they'll stay fresh and delicious with one caveat: avocado. The avocado will turn brown (but still be edible) if you refrigerate the burritos. So leave it out and add it before serving if this bothers you. Avocado doesn't freeze great, so definitely leave it out if you're freezing them.
To reheat your burritos, take them out of the bag and place them in a preheated 350°F oven for about 10 minutes if refrigerated, about 20 minutes if frozen. You can optionally remove the foil during the last few minutes to crisp up the tortilla.
More Vegan Mexican-Inspired Recipes
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📖 Recipe
Spicy Tex-Mex Tofu Burritos
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 (14 ounce/397 gram) package extra-firm tofu, drained
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 (8 ounce/227 gram) can tomato sauce
- 2 tablespoons adobo sauce (from a can of chipotle chile peppers)
- 2 tablespoons soy sauce
- 1 cup canned black beans, drained and rinsed
- ½ cup frozen corn, thawed
- ¼ cup chopped fresh cilantro
- Salt and pepper, to taste
For Assembling the Burritos
- 4 large (burrito size) flour tortillas
- 1 cup baby spinach leaves
- 1 medium avocado, sliced
Instructions
- To make the filling, first coat the bottom of a large skillet with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the onion. Cook the onion for about 8 minutes, stirring occasionally, until it softens and starts to brown.
- Crumble the tofu into the skillet. Cook it with the onion for about 5 minutes, stirring occasionally, until it dries out and starts to crisp up in spots.
- Add the garlic, cumin, and chili powder to the skillet. Stir to combine the ingredients and cook everything for 1 to 2 minutes, stirring constantly, until the mixture becomes very fragrant.
- Stir in the tomato sauce, adobo sauce, soy sauce, and black beans. Bring the sauce to a simmer and let the mixture cook for about 5 minutes, stirring occasionally, until the sauce thickens up a bit.
- Remove the skillet from heat and stir in the corn and cilantro. Season the filling with salt and pepper to taste. You can adjust any other seasonings to your preference at this point as well.
- To assemble the burritos, arrange a quarter of the spinach leaves and avocado slices in the center of each tortilla. Divide the filling among the tortillas, placing it over the spinach and avocado slices in a short strip. Fold the side of the tortilla closest to you over the filling, tuck in the sides, then roll the burrito away from you.
- Serve.
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Great recipe!
I was in use what I have mode and it was easy to substitute . No adobo sauce but I have chipotle seasoning. Had some brown lentils in the fridge, used those instead of black beans. Frozen tomato puree I’d made when I had a bountiful crop of tomatoes, instead of tomato sauce. I used the leftover puree to make Baked Mexican Rice.
Really good! I only had chickpeas on hand, and the result was fantastic!
Thank you!
I just made this for my husband and I and he gave it a big thumbs up. He said it was a nice summer meal and had a little bite to it and it was nice and fresh. I followed your instructions almost exactly except I did add a little bit more adobe sauce to give it a little bit more bite.
Very good!
Thank you!