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close-up of crispy tofu burrito cut in half so you can see the filling
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5 from 10 votes

Crispy Tofu Burritos

Crispy tofu burritos packed with mushrooms and spicy potatoes is a satisfying dinner. They're full of cilantro, fresh veggies, and FLAVOR!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: Tex Mex
Keyword: crispy tofu burrito
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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