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Yields:
2 serving(s)
Prep Time:
10 mins
Total Time:
30 mins
Cal/Serv:
822
Burritos will always be one of my favorite fast-casual meals. These foil-wrapped (and sometimes practically infant-sized) creations are filling, versatile, and easy to make at home when the craving hits. This time, I'm giving the classic handheld meal a plant-based twist by making tofu the star of the show. I’ve packed these burritos full of smoky, saucy tofu crumbles (that could charm even the most die-hard carnivore), fluffy cilantro-lime rice, and flavorful pinto beans, along with some classic burrito accoutrements like shredded lettuce, sour cream, salsa, and cheese. These burritos are a breeze to create (and extremely versatile), but here are some of my top tips on how to make them the best they can be:
The beans:
We simmer the pinto beans quickly while we prepare the tofu, but they pack a ton of flavor in the finished product. Mexican oregano would be best for these, but marjoram or Italian oregano will work just fine too. You can easily scale this recipe and freeze some beans for up to 6 months so that they’re always on hand for burritos, bowls, and salads. If you prefer to skip this step altogether, feel free to sub in pre-seasoned canned whole or refried beans, warmed through.
The tofu:
The star of the show here is the tofu, which is simmered in a smoky, spicy adobo sauce. The texture of tofu is a hurdle that many tofu skeptics struggle to overcome, but we address that here by giving it a hard sear on one side, which gives it a lovely bite that mimics the texture of ground meat. This also helps it keep its shape and keeps it from disintegrating into the sauce. This tofu preparation could easily be repurposed for salads, bowls, tostadas, tacos, and so much more, so keep it in your back pocket for future use!
The tortillas:
When it comes to burritos, assembly is really the thing that makes or breaks them. The burritos should be packed very tightly and should be really full in order to mimic everyone’s favorite takeout burritos. To achieve this, steaming the tortillas until they’re stretchy and pliable is key—trying to fill a tortilla straight from the fridge will lead to lots of tearing, and probably some swearing, so just zap them in the microwave with a damp paper towel to quickly steam them.
The assembly:
We recommend either wearing gloves to roll these, or being extremely open to getting your hands dirty. You’ll need to really manhandle these to press all the filling firmly into the burrito as you roll it. Don’t be afraid to use a little muscle here, and if you tear your tortilla, you can always start again. What wrapping a burrito in foil does for the burrito experience can’t be explained by science. It just makes it better. It's easier to eat, and if your tortilla-wrapping isn’t perfect, it’s a great disguise.
Substitutions:
One great thing (among many) about burritos is that they’re endlessly customizable. Feel free to add whatever toppings you prefer, like guacamole, pickled onions, or some crumbled tortilla chips, or even pan-sear them and douse them in sauce for a fork-and-knife experience—you do you!
Did you try making these? Let us know what you think in the comments down below!
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Ingredients
Rice
- 1 cup
water
- 1/2 cup
jasmine rice, rinsed
- 1/2 tsp.
kosher salt
Beans
- 1 Tbsp.
neutral oil
- 1
small yellow onion, finely chopped
- 2
garlic cloves, finely chopped
- 1/2 tsp.
dried oregano
- 1
(15.5-oz.) can pinto beans, liquid reserved
- 1/4 cup
water
- 2 tsp.
finely chopped chipotle chiles in adobo sauce
- 1 tsp.
kosher salt
- 1/2 tsp.
ground cumin
- 1/2 tsp.
Mexican or Italian oregano
- 1
bay leaf
Tofu
- 1
(14-oz.) pkg. extra-firm tofu, drained
- 1 Tbsp.
neutral oil
- 1
garlic clove, finely chopped
- 4 tsp.
finely chopped chipotle chiles in adobo sauce
- 1 Tbsp.
tomato paste
- 1 tsp.
chili seasoning
- 1/2 tsp.
ground cumin
- 1/2 tsp.
kosher salt
- 1/2 cup
low-sodium vegetable stock
- 1 Tbsp.
fresh lime juice
Burritos & Assembly
- 2
large tortillas
- 1/4 cup
loosely packed fresh cilantro, coarsely chopped
Zest of 1 lime
Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving
Directions
Rice
In a small pot, combine water, rice, and salt. Bring to a boil, then cover and reduce heat to low. Cook, undisturbed, until tender, 15 to 20 minutes. Keep covered off heat until ready to serve.
Beans
- Step 1In another small pot over medium heat, heat oil. Add onion and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes.
- Step 2Add beans and their liquid, water, chiles, salt, cumin, oregano, and bay leaf. Bring to a simmer, then reduce heat to low and cook, stirring occasionally, until thickened, 8 to 10 minutes.
Tofu
- Step 1Press tofu very dry with paper towels. Using a fork or a paring knife, break into large crumbles.
- Step 2In a large skillet over medium heat, heat oil. Add tofu crumbles and cook, undisturbed, until browned and crispy on the bottom, 8 to 10 minutes. (Stir if tofu begins to get too brown.) Reduce heat to medium-low. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add chiles, tomato paste, chili seasoning, cumin, and salt; stir to coat.
- Step 3Add stock and lime juice and cook, stirring occasionally, until sauce is reduced and tofu is coated, about 5 minutes. Remove from heat.
Burritos & Assembly
- Step 1Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
- Step 2Add cilantro and lime zest to rice, then fluff with a fork.
- Step 3Arrange tortillas on a clean work surface and add a layer of cilantro-lime rice to the bottom third. Using a slotted spoon, add a layer of pinto beans. Top beans with tofu, then add as much lettuce, sour cream, salsa, and cheese as you like.
- Step 4Working one at a time, fold left and right sides of tortilla over filling. Fold bottom of tortilla over filling and roll upward, using your hands to keep filling inside of burrito. Cut in half, if desired.
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