Crispy Tofu Burritos
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
266 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Crispy Tofu Burritos
Description
The tofu mushroom filling is prepared by cooking tofu, mushrooms, and red onions with chili powder, onion powder, salt, lime juice, tomato paste, and a small amount of water or broth. The mixture is covered to allow flavors to blend and moisture to steam in, then cooked uncovered to reduce and dry the filling slightly, allowing for a concentrated taste and texture. The seasoning can be adjusted to preference.
Separately, cubed potatoes are coated with oil and a spice blend including Italian herbs, garlic powder, onion powder, paprika, and salt, then roasted until crispy and tender. These potatoes add bulk and flavor to the burritos.
Burritos are assembled with the tofu filling, potatoes, cooked rice, chopped tomato, onion, cilantro, and optional cheese wrapped in large tortillas. The assembled burritos are fried gently in oil with hot sauce to crisp the outer surface while warming the filling, adding a subtle tangy heat contrast.
The recipe accommodates dietary adjustments such as soy-free or gluten-free alternatives. Nutritional information excludes variable ingredients like rice and cheese. These burritos provide a satisfying plant-based meal option with diverse textures and flavors.
Ingredients
For the tofu mushroom filling:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 to 2 teaspoons chili powder I use chipotle chili powder blend. You can use regular chili powder and add 1/2 teaspoon of chipotle pepper flakes
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons lime juice
- 1 tablespoon tomato paste
- 1/4 cup of water or broth
- 7 ounces firm tofu pressed for 15 minutes, then cubed or sliced, as you like, or extra firm
- 4 ounces mushroom sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella
- 1/2 cup red onion sliced
For the potatoes:
- 1 teaspoon neutral cooking oil generic cooking oil
- 1 1/2 cup potato I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes, peeled and cubed
- 1 teaspoon italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon salt
For the rest of the burrito:
- rice as needed, cooked
- 1 tomato chopped small
- 1/4 cup onion chopped
- 3 to 4 tablespoons cilantro chopped
- vegan cheese optional. I use some cheddar shreds.
- 4 tortilla at least ten inches, 5 large
To fry the burritos:
- 2 teaspoons of oil
- 3 to 4 teaspoons hot sauce
Instructions
Make the tofu mushroom filling:
- To a skillet over medium heat, add the oil, then add in the salt and spices, the 2 teaspoons of lime juice, and the tomato paste and 2 tablespoons of the water and mix really well.
- Add in the tofu, mushroom and onion and mix well to coat. Cover with the lid and cook for 7 to 8 minutes, then remove the cover, stir really well and continue to cook to thicken the mixture and dry it out a little bit.
- Carefully taste and adjust salt and flavor. Add more salt and chili powder, if you like. Cook for another 4 to 6 minutes, depending on your mushrooms and the moisture content in the pan. If the mixture is drying out too much in between cooking, you can add in splashes of water to mix in when the mixture is cooking with the lid on. Transfer the mixture to another bowl.
Make the potatoes:
- In the same skillet, add the oil and heat over medium heat, then add the potatoes and toss to coat. Add all of the spices and salt and toss again to coat.
- Cover with the lid, cook for 3 to 4 minutes, then reduce the heat to medium-low, and continue to cook, stirring often, for another 2 to 3 minutes. Cover with the lid again, and let it cook for another 3 to 4 minutes and see if your potatoes are cooked or not. Depending on the size of the potatoes, your stove, and the pan, they should get done anywhere from 8 to 12 minutes. Once the potatoes are cooked, transfer them to another bowl.
To assemble your burrito:
- Warm up the tortillas in the microwave or on your gas stove. Then, add a layer of cooked rice, some tofu filling, and some of the potatoes. Top with onion, tomatoes, cilantro, cheese, and a good drizzle of lime juice. Then fold up into a burrito shape. Prep the remaining burritos, and set them aside.
To seal the burritos:
- Heat the same skillet over medium-high heat, add a few drops of oil and 1 teaspoon of hot sauce for each burrito. Place the burritos seam-side-down on the skillet. Cook to seal that side for 2 to 4 minutes, and then move them around so that they are warmed on all sides and so they pick up some of the hot sauce mixture on all sides. Repeat for all the burritos and serve.
Notes
- Nutritional info does not include rice or vegan cheese, as amounts used may vary.
- For soy-free versions, substitute tofu with cooked or canned black beans, chickpeas, lentils, or chickpea flour tofu.
- Use gluten-free tortillas to make this recipe gluten-free.
- These burritos are naturally nut-free, suitable for those avoiding nuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Sodium | 697mg | 29% |
| Potassium | 667mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 749IU | 15% |
| Vitamin C | 27mg | 30% |
| Calcium | 142mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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