Best Tofu Burritos Recipes

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SPICY TOFU BURRITOS



Spicy Tofu Burritos image

Categories     Sandwich     Soy     Low Fat     Vegetarian     Quick & Easy     Mozzarella     Bell Pepper     Healthy     Jalapeño     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

4 7- to 8-inch-diameter fat-free flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
12 ounces firm tofu, crumbled (about 2 cups)
1 cup chopped red bell pepper
1 1/2 tablespoons minced seeded jalapeño chili
1 garlic clove, minced
1/2 cup grated mozzarella cheese (about 2 ounces)
1 cup (packed) thinly sliced romaine lettuce
6 tablespoons chopped fresh cilantro
4 lime wedges

Steps:

  • Preheat oven to 350°F. Wrap tortillas in foil. Place in oven until heated through, about 15 minutes.
  • Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until golden, about 5 minutes. Add cumin and turmeric; stir 30 seconds. Add tofu, bell pepper, jalapeño and garlic and sauté until heated through, about 3 minutes. Add cheese and stir until melted, about 1 minute. Season to taste with salt and pepper.
  • Spoon tofu mixture down center of each tortilla, dividing tofu equally. Top with lettuce and cilantro. Squeeze juice from lime wedges over. Wrap tortilla around filling and serve.

BEAN AND TOFU BURRITOS



Bean and Tofu Burritos image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/3 cup converted white rice
1 15-ounce can low-sodium kidney or black beans (do not drain)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/2 14-ounce package extra-firm tofu, drained, patted dry and cut into cubes
1/2 teaspoon low-sodium sazon seasoning
2 scallions, chopped
4 10-inch flour tortillas
1/2 cup shredded low-fat pepper jack cheese (about 2 ounces)
1/4 cup pico de gallo
1 cup shredded romaine lettuce
Hot sauce and sour cream, for serving

Steps:

  • Bring 1/4 cup water, the rice, the beans and their liquid, 1/4 teaspoon salt and a few grinds of pepper to a simmer in a medium saucepan over medium-high heat. Reduce the heat to low and stir. Cover and cook until the rice is tender and the liquid is absorbed, 16 to 18 minutes.
  • Meanwhile, heat the olive oil in a large nonstick skillet over medium-high heat. Add the tofu; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until golden brown, 5 minutes. Add the sazon and cook, stirring, 2 minutes. Add 1 tablespoon water; cook, stirring, until absorbed. Add the tofu and scallions to the rice; fluff with a fork.
  • Wrap the tortillas in damp paper towels and microwave 30 seconds. Sprinkle the bottom halves with the cheese; top with the tofu mixture, pico de gallo and lettuce. Fold the bottom edge over the filling, fold in the sides, then roll up tightly. Arrange seam-side down on a large microwave-safe plate and cover with a damp paper towel. Microwave until warm, 2 to 3 minutes. Serve with hot sauce and sour cream.

Nutrition Facts : Calories 498 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 1335 milligrams, Carbohydrate 67 grams, Fiber 8 grams, Protein 22 grams

TOFU BURRITOS!



Tofu Burritos! image

Make and share this Tofu Burritos! recipe from Food.com.

Provided by erniesbabies

Categories     Soy/Tofu

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (14 ounce) package firm tofu
1 (15 ounce) can black beans
1/2 cup salsa
1 (7/8 ounce) package taco seasoning
1/2 cup shredded jalapeno jack cheese
4 -6 tortillas
sour cream
lettuce (optional)
tomatoes (optional)
olive (optional)

Steps:

  • Heat skillet over med. heat.
  • Drain and rinse black beans and add to heated skillet.
  • Drain water from tofu and crumble into skillet with black beans.
  • Stir in salsa and taco seasoning.
  • Continue stirring and mashing until becomes a re fried bean consistency. When all mashed fold in shredded pepper jack cheese.
  • Warm Tortillas in a hot dry pan just until golden brown.
  • Spread tofu and a teaspoon of sour cream on tortilla.
  • If desired add lettuce, tomato, and olives.
  • Fold tortilla around filling and enjoy!

THAI TOFU BURRITOS WITH PEANUT SAUCE



Thai Tofu Burritos with Peanut Sauce image

This recipe was inspired by a tofu burrito that I tried at a local restaurant. It is the perfect combination of flavors: salty, sweet, and a little bit of spice. The peanut sauce is very close to Molly Katz's recipe. They are yummy!

Provided by Grizzly27

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 6

Number Of Ingredients 16

1 (16 ounce) package extra firm tofu, drained
½ cup peanut butter
½ cup hot water
1 tablespoon soy sauce
2 teaspoons white sugar
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
1 (8.5 ounce) package coleslaw mix with carrots
3 tablespoons chopped fresh cilantro
2 tablespoons rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon soy sauce
salt and ground black pepper to taste
6 (9 inch) tortillas whole wheat tortillas

Steps:

  • Wrap tofu in a paper towel.
  • Whisk peanut butter and water together in a bowl until smooth. Add 1 tablespoon soy sauce, sugar, cider vinegar, garlic powder, and cayenne pepper; whisk until well mixed.
  • Combine slaw mix, cilantro, and rice vinegar in a bowl.
  • Dice tofu into 1-inch cubes.
  • Heat olive oil and sesame oil in a skillet over high heat. Add the tofu, remaining 1 tablespoon soy sauce, salt, and pepper. Cook, stirring occasionally, until tofu is browned on all sides, about 10 minutes.
  • Lay a tortilla on a plate and add 1/6 of the tofu across the middle. Add 1/2 cup of the slaw mix and 2 tablespoons peanut sauce. Wrap tortilla around the fillings, burrito style. Repeat with remaining tortillas and filling.

Nutrition Facts : Calories 383.6 calories, Carbohydrate 45.9 g, Cholesterol 3.2 mg, Fat 20.1 g, Fiber 5.5 g, Protein 18.6 g, SaturatedFat 3.4 g, Sodium 725.4 mg, Sugar 3.9 g

VEGAN TOFU BREAKFAST BURRITOS



Vegan Tofu Breakfast Burritos image

This is an excellent vegan breakfast burrito with tofu that is delicious and filling without any eggs or dairy.

Provided by redbetsy

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

3 tablespoons olive oil, divided
4 potatoes, diced
salt and ground black pepper to taste
2 yellow onion, chopped, divided
2 cloves garlic, minced, or more to taste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ cup water
¼ cup nutritional yeast
1 (16 ounce) package extra-firm tofu
8 (6 inch) corn tortillas

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
  • Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
  • Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
  • Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 36.1 g, Fat 9.1 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 1.3 g, Sodium 51.9 mg, Sugar 2.5 g

CURRIED TOFU BURRITOS



Curried Tofu Burritos image

This is a really really interesting recipe which uses a unique blend of spices. Really, I've never seen anything like it. I initally thought it looked a little "hippy dippy" but gave it a try because I was so intrigued. Glad I did - super delicious and a totally new flavor!

Provided by sofie-a-toast

Categories     Curries

Time 15m

Yield 4 Burritos, 4 serving(s)

Number Of Ingredients 14

1 (16 ounce) package extra firm tofu, cubed
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon turmeric
4 tablespoons soy sauce
4 tablespoons nutritional yeast
1 (10 ounce) package frozen spinach, thawed
1 onion, diced
2 tomatoes, diced
cheddar cheese
salsa
4 tortillas

Steps:

  • Sautee the onions in pan with a little bit of oil.
  • Add tofu and spices and cook until tofu is firm and browned well on all sides.
  • Add the thawed spinach, soy sauce and yeast and cook until combined and thoroughly heated.
  • Serve as a burrito, with the tofu, cheddar cheese and salsa to taste and diced tomatoes wrapped in the tortilla.

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS



Any-Time-of-Day Scrambled Tofu Burritos image

Categories     Breakfast     Brunch     Dinner     Lunch     Tofu     Vegan

Yield 6 servings

Number Of Ingredients 6

One 16-ounce tub soft or firm (but not extra-firm) tofu
1 tablespoon nonhydrogenated margarine
1 cup salsa (your favorite variety-try black bean and corn, cilantro-garlic, chipotle, etc.)
1/4 to 1/2 teaspoon curry powder
Six 8- to 10-inch soft flour tortillas
About 1 1/2 cups grated vegan Cheddar or nacho cheese

Steps:

  • Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
  • Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
  • Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
  • Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
  • Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
  • menu suggestions
  • See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
  • nutrition information
  • Calories: 314
  • Total Fat: 16g
  • Protein: 11g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sodium: 840mg

SPICY TOFU BURRITOS



Spicy Tofu Burritos image

Make and share this Spicy Tofu Burritos recipe from Food.com.

Provided by Sueie

Categories     Soy/Tofu

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

4 flour tortillas
1 tablespoon olive oil
1/2 cup chopped onion
1 1/2 teaspoons ground cumin
1/2 teaspoon turmeric
2 cups tofu, crumbled
1 cup chopped red capsicum
1 1/2 tablespoons minced seeded jalapeno peppers
1 clove garlic, minced
1/2 cup grated mozzarella cheese
1 cup shredded lettuce
6 tablespoons chopped fresh coriander
4 lime wedges
1 bottle salsa, to serve

Steps:

  • Preheat oven to medium heat.
  • Wrap tortillas in alfoil and place in oven to heat through, about 15 minutes.
  • In the meantime, heat oil in large skillet over medium-high heat.
  • Add onion and saute until golden, about 5 minutes.
  • Add cumin and turmeric, stir 30 seconds.
  • Add tofu capsicum, jalapeno and garlic and saute until heated through, about 3 minutes.
  • Add cheese and stir until melted, about 1 minute.
  • Season to taste with salt and pepper.
  • Spoon mixture equally down centre of each tortilla.
  • Top with lettuce and coriander.
  • Squeexe lime wedges over.
  • Wrap tortillas around filling and serve and top with salsa sauce.

EASY TOFU BEAN BURRITOS



EASY TOFU BEAN BURRITOS image

Categories     Bean     Soy     Bake     Vegetarian

Yield Makes 16 burritos

Number Of Ingredients 8

1-14 ounce package of Extra Firm Tofu, finely chopped
1 jar (16 ounces) chunky salsa
1 can (16 ounces) red or pinto beans, drained and rinsed
1 can (4 ounces) chopped green chilies, drained
1 dash bottled taco seasoning
16 whole wheat flour tortillas (10 inches), warmed
1 pound extra-sharp cheddar cheese, cut into 5-inch x 1/2-inch strips
Optional: 1/3 cup chopped fresh cilantro, 1/2 cup sliced black olives

Steps:

  • In a large skillet or saucepan, combine tofu, salsa, beans, chilies, seasoning and optional cilantro and black olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until heated through. Spoon about 1/3 cup onto the side of each warmed tortilla; place cheese strip on top. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil and store in zip-lock freezer bag in freezer. Freeze for up to 2 months. To use: Preheat oven to 350 degrees. Put foil-wrapped burritos on a baking sheet. Bake for 50 minutes or until heated through. If thawed, bake for 25-30 minutes. Microwave directions: Unwrap foil packet. Wrap burrito in paper towel. Microwave each burrito on high for 1-1/2 minutes.

TOFU BURRITOS



Tofu Burritos image

Make and share this Tofu Burritos recipe from Food.com.

Provided by EMcooks

Categories     Soy/Tofu

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons olive oil
3 garlic cloves, minced
2 medium onions, chopped
1 bell pepper, diced
1 1/2 lbs firm tofu, crumbled or mashed
4 tablespoons tomato paste
2 tablespoons soy sauce
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon oregano
1/2 cup cut corn
6 whole wheat tortillas
salsa

Steps:

  • Heat the oil in a large skillet. Saute the garlic and onions for 2 minute
  • Add the bell pepper. Cook until the onions are soft.
  • Add spices, corn and tofu.
  • Mix in tomato paste, soy sauce and salt & pepper to taste.
  • Fill each tortilla with 3/4 cup of filling and roll up.
  • Place in oiled dish, cover with foil, and bake 20 minute at 350 degrees.
  • Serve with Salsa.

Nutrition Facts : Calories 505.1, Fat 22.8, SaturatedFat 3.5, Sodium 1344.2, Carbohydrate 56.9, Fiber 4.8, Sugar 7.2, Protein 24.3

TOFU BURRITOS



TOFU BURRITOS image

Categories     Bean     Soy     Sauté     Vegetarian

Yield 4

Number Of Ingredients 12

• spice mix (You can be creative, use fresh or dried herbs)
Chili, pepper, cumin (one of my favs.), oregano, red pepper, salt, paprika, garlic, onion, cayenne, cilantro (.5-2tsp. each)
• 1-2 T vegetable (olive) oil
• ½ chopped onion
• 2 cloves garlic
• firm or extra firm tofu (crumbled)*
• bullion, or beer (for color and moisture
• 4 oz. diced green chilis
• 15oz. black or pinto beans
• Garlic and onion can be added with the oil.
• tortillas
• lettuce, tomatoes, cheese, yogurt, salsa, avacado etc. to go in burritos

Steps:

  • Mix together spices in a medium size bowl. Crumble and squeeze water from tofu then add to spice mixture. Put a frying pan on med heat on the stove, add oil. Sautee garlic and onion until soft and then add the tofu. After a minute stir in as much liquid needed to color the tofu. Let cook for 2 minutes. The tofu will absorb the sauce as it cooks. Add diced green chilis and then beans. Cook until the excess sauce has been absorbed and the onions are clear. Warm up tortillas and fill with the tofu substance. Add your fav. taco fixin's (lettuce, salsa, soy cheese, vegan sour cream, tomatoes, whatever) and serve hot.

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