This post contains affiliate links. Please see our disclosure policy.

Crispy tofu burritos packed with mushrooms and spicy potatoes, then tossed in hot sauce and browned. A satisfying dinner. They’re full of cilantro, fresh veggies, and FLAVOR!

close-up of crispy tofu burrito cut in half so you can see the filling
Hungry for more?
My quick start guide has tips and secrets with easy recipes that you will LOVE!
Please enable JavaScript in your browser to complete this form.


These crispy tofu burritos are a super flavorful burrito that’s packed with textures and flavors! Make the delicious savory tofu-mushroom filling, and spicy potatoes, then add to the tortillas along with fresh cilantro and veggies. Roll them all up into a burrito.

From there, you pan fry the burritos with a little oil and hot sauce to make them crispy, spicy, and totally addictive.

This is a bean-free burrito, but you can add beans if you like. You can also serve the flavorful fillings as tacos, wraps, taquitos or quesadillas.

crispy tofu burrito on a wooden cutting board, cut in half so you can see the filling

Why You’ll Love Crispy Tofu Burritos

  • smoky tofu and mushrooms with spicy potatoes inside
  • lots of fresh herbs and veggies
  • nut-free
  • soy-free and gluten-free options

More Vegan Burritos

Crispy Tofu Burritos

5 from 10 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4
Course: Main
Cuisine: Tex Mex
Crispy tofu burritos packed with mushrooms and spicy potatoes is a satisfying dinner. They're full of cilantro, fresh veggies, and FLAVOR!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


Ingredients 
 

For the tofu mushroom filling:

  • 1 teaspoon 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 of firm or extra firm tofu, pressed for 15 minutes, then cubed or sliced, as you like
  • 4 ounces of mushrooms, sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.
  • 1/2 cup sliced red onion

For the potatoes:

  • 1 teaspoon oil
  • 1 1/2 cup peeled and cubed potatoes, I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes
  • 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:

  • cooked rice, as needed
  • 1 tomato, chopped small
  • 1/4 cup of chopped onion
  • 3 to 4 tablespoons of chopped cilantro
  • vegan cheese, optional. I use some cheddar shreds.
  • 4 or 5 large tortillas, at least ten inches

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.

Video

Notes

Nutritional information doesn’t include rice or vegan cheese, since amounts will vary.
To make this without soy, you can use canned or cooked black beans, chickpeas, or lentils or chickpea flour tofu instead.
To make this gluten-free, use gluten-free tortillas.
These crispy tofu burritos are naturally nut-free.
Freeze and Reheat: Skip the tomatoes. crisp just the seam side to seal.cool completely and freeze wrapped in parchment.  Reheat covered in damp paper towel in the microwave 1-2 mins , then pan crisp all over, serve with fresh salsa

Nutrition

Calories: 266kcal, Carbohydrates: 37g, Protein: 11g, Fat: 9g, Saturated Fat: 2g, Sodium: 697mg, Potassium: 667mg, Fiber: 5g, Sugar: 5g, Vitamin A: 749IU, Vitamin C: 27mg, Calcium: 142mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients and Substitutions

  • dried spices – Chipotle chili powder and onion powder give the tofu mushroom filling a smoky, savory flavor that’s just incredible!
  • lime juice – For acidity. You’ll add this to the tofu filling and on top of everything before you roll the burrito.
  • tomato paste – Adds umami to the tofu filling.
  • tofu and mushrooms – This is the burrito filling. Make sure that you press your tofu for the best texture!
  • red onion – Cooked red onion ups the umami in the tofu burrito filling even more!
  • potatoes – You can use Yukon gold or russet potatoes to make this part of the filling.
  • herbs and spices – We’re seasoning the potatoes with Italian herb blend, garlic and onion powders, and paprika for an amazing flavor!
  • other fillings – Fresh tomato, onion, and cilantro bring a lovely freshness to this burrito, while cooked rice and vegan cheese make it hearty and filling.
  • tortillas – Make sure you’re using large, burrito-sized tortillas to make this.
  • hot sauce – You’ll seal the burritos and crisp them up in a little bit of oil and hot sauce before serving.
rice, spicy potatoes, tofu mushrooms mixture, toppings, and tortilla in bowls on a kitchen counter

Tips

  • When you’re making the tofu burrito filling, make sure that you let it dry out some before removing from the heat. You don’t want it too dry, but it shouldn’t be super wet, because then you’ll end up with soggy burritos.
  • How long the potatoes need to cook depends on the potatoes you use, your stove, and your pan. Just keep checking in until they’re fork-tender.
  • See the video for how to roll the burrito, if you need help.

How to Make Crispy Tofu Burritos

To a skillet over medium heat, add the oil, then add in the salt and spices, then add two 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.

tofu, mushrooms, and onions in the frying pan

Cover with the lid and cook for seven to eight minutes, then remove the cover, stir really well and continue to cook to thicken the mixture and dry it out a little bit. 

tofu and mushrooms cooking in the pan with the lid on

Carefully and adjust salt and flavor. Add more salt and chili powder, if you like. Cook for another four to six 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.

tofu mushrooms filling cooking in the frying pan
tofu mushrooms filling cooking in the frying pan

Transfer the mixture to another bowl. 

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. 

adding cubed potatoes to the pan
adding spices to the cubed potatoes

Cover with the lid, cook for three to four minutes, then reduce the heat to medium-low, and continue to cook, stirring often, for another two to three minutes. Cover with the lid again, and let it cook for another three to four 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 eight to 12 minutes. 

potatoes and spices cooking in the pan with the lid on

Once the potatoes are cooked, transfer them to another bowl. 

spicy potatoes cooking in the pan with the lid off

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.

adding the tofu and potato mixtures to the tortilla

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.

adding the rest of the burrito toppings
crispy tofu burrito, after rolling but before crisping up

To seal the burritos, heat the same skillet over medium-high heat, add a teaspoon of oil a teaspoon of hot sauce for each burrito. (Or use some chili powder blend instead of hot sauce)

sealing the crispy tofu burrito with hot sauce in a pan

Place the burritos seam-side-down on the skillet. Cook to seal that side for two to four 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 with salsa of choice.

crispy tofu burrito on a wooden cutting board, cut in half so you can see the filling

Frequently Asked Questions

Can I make this soy-free?

To make this without soy, you can use canned or cooked black beans, chickpeas, or lentils instead. Or use chickpea flour tofu. Also make sure your non-dairy cheese is soy-free.

Can these be made gluten-free?

To make this gluten-free, use gluten-free tortillas.

Is this recipe nut-free?

Yes! As long as your vegan cheese is nut-free, these crispy tofu burritos are naturally nut-free.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 10 votes (1 rating without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

29 Comments

  1. Robert says:

    Any thoughts on freezing – still add tomatoes and pan-crisp prior? Seems like they’d be great to bulk prep and freeze/mico for a quick lunch item.
    Thanks.

    1. Vegan Richa Support says:

      The tofu will change texture, but otherwise you should be able to freeze them without a problem.

    2. Richa says:

      Skip the tomatoes. I would at least crisp the side to seal. Then reheat covered in damp paper towel in the microwave , then pan crisp all over, serve with fresh salsa

      1. Robert says:

        5 stars
        FYI – Doubled the batch, made tofu into crumbles to minimize any noticeable texture change when freezing. Wrapped in parchment and froze. They reheated great in the micro. At about 1/4 the cost (plus added tastiness), time to say good-bye to the dairy-free frozen burritos I’ve always bought for quick fix lunches. Thanks.

        1. Vegan Richa Support says:

          So glad you liked it!!

  2. Priya Singh says:

    5 stars
    This was a delicious burrito! Heating up the burrito in oil and hot sauce is a game-changer and i am never making another burrito again without that step.
    I added a bed of spinach while rolling and used my Spanakorizo leftover rice. Also, swapped italian seasoning for cajun in the potatoes but i’m sure italian will taste great too. It all went together so well! 10/10. Valentino was my hot sauce of choice this time but i will be experimenting with other sauces for sure.

    1. Vegan Richa Support says:

      So glad you enjoyed!