RecipeStripper

Clean recipe · delish.com

Tofu Burritos

We’ve packed these tofu burritos full of smoky, saucy tofu crumbles, fluffy cilantro-lime rice, pinto beans, and all the classic burrito fillings.

Original recipe: delish.com

Yield:
2 servings
Prep:
10 min
Cook:
0 sec
Total:
30 min
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Ingredients

  1. 1 c. water
  2. 1/2 c. jasmine rice, rinsed
  3. 1/2 tsp. kosher salt
  4. 1 tbsp. neutral oil
  5. 1 small yellow onion, finely chopped
  6. 2 garlic cloves, finely chopped
  7. 1/2 tsp. dried oregano
  8. 1 (15.5-oz.) can pinto beans, liquid reserved
  9. 1/4 c. water
  10. 2 tsp. finely chopped chipotle chiles in adobo sauce
  11. 1 tsp. kosher salt
  12. 1/2 tsp. ground cumin
  13. 1/2 tsp. Mexican or Italian oregano
  14. 1 bay leaf
  15. 1 (14-oz.) pkg. extra-firm tofu, drained
  16. 1 garlic clove, finely chopped
  17. 4 tsp. finely chopped chipotle chiles in adobo sauce
  18. 1 tbsp. tomato paste
  19. 1 tsp. chili seasoning
  20. 1/2 c. low-sodium vegetable stock
  21. 1 tbsp. fresh lime juice
  22. 2 large tortillas
  23. 1/4 c. loosely packed fresh cilantro, coarsely chopped
  24. 1 lime, zested
  25. Shredded iceberg lettuce, sour cream, salsa, and shredded Mexican cheese, for serving

Instructions

  1. Beans

    In another small pot over medium heat, heat oil. Add onion and garlic and cook, stirring occasionally, until softened but not browned, about 5 minutes.
  2. Add 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.

  3. Tofu

    Press tofu very dry with paper towels. Using a fork or a paring knife, break into large crumbles.
  4. In 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.
  5. Add stock and lime juice and cook, stirring occasionally, until sauce is reduced and tofu is coated, about 5 minutes. Remove from heat.

  6. Burritos & Assembly

    Place tortillas between dampened paper towels and microwave until warm and pliable, about 30 seconds.
  7. Add cilantro and lime zest to rice, then fluff with a fork.
  8. Arrange 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.
  9. Working 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.