We love tofu burritos for dinner in my house, so it’s pretty amazing that it took me this long to share my go-to tofu burrito recipe. Yes, I’ve shared a vegan breakfast burrito recipe that includes tofu (and is totally suitable for dinner), but today’s recipe is, to me, the ultimate dinner burrito. If you’re a fan of my tofu tacos and vegan burrito bowls, you’ll love these. The filling is crumbly, like in the tacos, but thick and saucy. It’s also extra filling and flavorful, thanks to the addition of sweet corn kernels and hearty black beans. I hope you love these burritos as much as I do (and I really think you will!). They’re so delicious, so satisfying, and great for meal prep! Tip: Feel free to add your favorite burrito accompaniments, like guacamole (instead of the avocado, if you’d like), salsa, vegan sour cream, or vegan shredded cheese. But these burritos are very tasty without any of that stuff, I promise!
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: There’s no need to press your tofu for this recipe! The excess water evaporates while you cook it with the onion in the step above. Tip: These burritos have a mild kick to them, thanks to the adobo sauce. If you’d like even more heat, add your favorite hot sauce to the burrito filling. Stuff the fillings into tortillas, along with baby spinach and avocado slices. Your tofu burritos are ready to enjoy! To reheat your burritos, take them out of the bag and place them in a preheated 350°F oven for about 10 minutes if refrigerated, about 20 minutes if frozen. You can optionally remove the foil during the last few minutes to crisp up the tortilla.
More Vegan Mexican-Inspired Recipes
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