Easy Tofu Burrito (High Protein!)

These tofu burritos are filled with smoky, crispy tofu crumbles, Mexican rice, avocado, pico de gallo, romaine, cheddar cheese, and a creamy chipotle sauce. The tofu is baked first for texture, then finished in a skillet for extra flavor.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: American, Mexican

Diet: Vegetarian

Servings:

Ingredients

For the Tofu Crumbles

1/2 package extra-firm tofu pressed
1/2 teaspoon soy sauce
1/2 teaspoon vegetable bouillon
1/4 teaspoon liquid smoke
2 teaspoons chipotle sauce
3/4 teaspoon onion powder
1 teaspoon garlic paste
1/2 teaspoon dried oregano
Lime juice to taste
1/4 teaspoon cumin powder
1/4 teaspoon smoked paprika
Pinch of salt or to taste
Oil spray as needed

For Finishing the Tofu

2 tablespoons oil
1 tablespoon chipotle sauce
1 teaspoon hot sauce
1/4 teaspoon smoked paprika
Lime juice to taste

For Serving

2 large burrito-size flour tortillas
1/4 c Tillamook Triple Cheddar shreds or shredded cheddar cheese
1/4 c Mexican rice
1 Avocado optional
3 tbsp Pico de gallo

For the Chipotle Mayo

Chipotle mayo to taste
Lime juice to taste
Smoked paprika to taste

Instructions

Press the tofu: Press the extra-firm tofu to remove as much excess moisture as possible. Shred the tofu into small, bite-size pieces using a grater.
Season the tofu: Add the shredded tofu to a bowl with soy sauce, vegetable bouillon, liquid smoke, chipotle sauce, onion powder, garlic paste, oregano, lime juice, cumin, smoked paprika, and salt. Toss until evenly coated.
Bake: Spread the tofu onto a baking sheet or toaster oven tray. Spray generously with oil. Bake at 400°F for 15 minutes, tossing or flipping halfway through, until lightly crisp and golden.
Finish in the skillet: Heat 2 tablespoons of oil in a skillet over medium heat. Add the baked tofu, chipotle sauce, hot sauce, smoked paprika, and lime juice. Cook for a few more minutes, stirring occasionally, until the tofu is well coated and slightly caramelized around the edges.
Make the chipotle mayo: Mix chipotle mayo with a squeeze of lime juice and a pinch of smoked paprika.
Assemble the burritos: Warm the tortillas until soft and pliable. Layer each tortilla with Mexican rice, cheddar cheese, tofu crumbles, avocado, pico de gallo, and chipotle mayo.
Roll: Fold the sides of the tortilla inward, then roll tightly from the bottom to form a burrito.
Serve: Serve immediately, or toast the assembled burrito seam-side down in a dry skillet for 1–2 minutes per side for an extra-crisp exterior.

Notes

Press the tofu well: The drier the tofu is before seasoning, the better it will crisp up in the oven and skillet.
Don’t skip the two-step cooking method: Baking dries out the tofu and creates texture, while finishing it in the pan helps the chipotle sauce cling to the crumbles and deepens the flavor.
Adjust the spice level: Use less chipotle sauce and hot sauce for a milder burrito, or add more if you like extra heat.
Warm the tortillas before rolling: A warm tortilla is much more flexible and less likely to crack or tear.
For meal prep: Store the tofu, rice, sauce, and fresh toppings separately. Assemble just before serving so the romaine stays crisp and the tortilla doesn’t get soggy.
For a crispier burrito: Toast the finished burrito in a dry skillet for 1–2 minutes per side until golden.
Make it vegan: Use dairy-free cheese and vegan chipotle mayo.

Nutrition