Very Veggie Tofu Burritos

tofu burritos

These quick, easy burritos are my go-to dinner! The tofu and avocado provide a pretty decent dose of protein, and the veggies pack a flavorful, vitamin-rich punch 🙂

What you’ll need:

  • Oil, for sautéing
  • 8-inch tortillas
  • 1 14-oz package of extra-firm tofu
  • 1 bell pepper, chopped
  • 1 red onion, chopped
  • Handful of frozen/ canned corn, if desired
  • 1 cup dry rice
  • Juice of ½ lime
  • 1 can of black beans
  • 1 tomato, diced
  • 1 avocado
  • 2 cloves garlic, minced
  • Vegan taco seasoning
  • Hot sauce, to taste
  • Garlic powder
  • Salt, to taste


  • Lettuce
  • Nutritional yeast, to taste
  • Vegan sour cream, if desired
  • Crushed sweet-spicy chili Doritos, if you’re feeling fancy

The how-to:

  1. Prepare the rice according to instructions. When it’s finished, add a squeeze of lime juice for a little zing!
  2. As the rice cooks, chop the onion and pepper and mince the garlic. Set aside ½ of the onion for the Pico de Gallo. Place into pan with oil and sauté until the onions are translucent and the peppers are tender. Be careful of burning your garlic!

*If you’d like to add frozen corn, do it now!

  1. Drain as much liquid as possible from the tofu and crumble into the pan with the veggies.
  2. Add taco seasoning to the tofu and stir gently (I usually use about ½ packet, but you can use more if you’d like a more intense flavor)
  3. Drain and rinse the black beans, and add them to the pan.
  4. Add salt and hot sauce to taste.
  5. Allow your filling to cook until the ingredients are hot and well-combined. In the meantime, you can work on the toppings!

For the guacamole:

Cut the avocado in half and remove the pit. Mash thoroughly with a fork and add lime juice, salt, and garlic powder to taste.

For the Pico de Gallo:

Combine the chopped tomato and ½ of the chopped onion in a bowl and sprinkle with salt.

  1. Build your burritos and enjoy!

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