This high-protein tofu burrito features seasoned and simmered tofu with chickpeas, salsa verde, and arugula. The tofu filling and burritos are versatile and both freeze well, making them perfect for meal prep!

Stack of two burrito halves sliced to shrow the cross section.

If you're looking for a high-protein vegan meal, this tofu burrito is the perfect option! It's made with both tofu and chickpeas, resulting in a protein-packed filling.

The method used to make the tofu burrito filling is very similar to making a tofu scramble. The filling is flavored with classic taco seasonings and a flavorful base of sauteed onion, tomato, and green pepper.

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Recipe highlights
Ingredients
How to make
Tips for success
Storage notes
More to make like this
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Recipe highlights

Flavors: The tofu scramble-style filling is seasoned with classic taco seasonings like chili powder, paprika, and oregano. It is distantly inspired by Chipotle's sofritas and uses similar seasonings to my vegan tofu chorizo.
Great for meal prep: The tofu filling keeps well in the fridge and the tofu burritos freeze well.
Versatile: This is a pretty simple burrito that's made with greens, avocado, and salsa verde. Feel free to add additional sauteed vegetables like zucchini or mushrooms, and a scoop of sour cream or shredded cheese.

Ingredients

Tofu: Extra-firm tofu is recommended, but you can also use firm or super firm tofu if that's what you have on hand. Tofu is the main protein source in the burrito and it absorbs the seasonings and flavors of the sauce well.
Chickpeas add extra protein and make the burrito more filling. Pinto beans or black beans would also work well here.
Green bell pepper and yellow onion are sautéed to create a flavorful base for the burrito. Feel free to use red or orange bell pepper for a sweeter flavor. Red onion or white onion can be used in place of yellow onion.
Taco seasonings: While you could just use a store-bought packet of taco seasoning or your own homemade blend, the combination of spices used in these tofu burritos features cumin, chili powder, oregano, paprika, and smoked paprika.
Tomato paste and diced tomato add extra depth and acidity to the filling. I use one tomato on the vine, which yields about 1 cup of diced tomato. Roma tomatoes also work well here.
Vegetable broth is added at the end of the cooking process so that the tofu can simmer and absorb the seasonings.

How to make

Uncooked diced tomato, peppers, and onions in a skillet.

Start by heating a large skillet over medium heat. Drizzle with a neutral oil like canola oil or light olive oil.

Once hot , add the onion, peppers, diced tomato, and salt. Cook for just 6 to 8 minutes, until the onion is translucent and the tomato is broken down.

Tomatoes, peppers, and onions cooking in a skillet.

Stir in the minced garlic and tomato paste. Continue sautéing until the garlic is aromatic and golden.

Cooking the tomato paste enhances and deepens its naturally rich flavor. Stir consistently to keep the tomato paste and garlic from burning.

Tofu scramble filling simmering in a gray skillet.

If needed, deglaze the pan with a splash of vegetable broth. Use your hands to crumble the tofu into the pan. Stir in the seasonings and vegetable broth.

Reduce to a gentle simmer over medium-low heat. Cover and simmer for 10 minutes. This allows the tofu to absorb some of the flavor from the seasonings.

Remove the lid and continue cooking an additional 5 minutes to thicken the sauce and further concentrate the flavors.

Scoop of tofu filling on arugula in a large tortilla.

To make the burritos, add ½ cup of filling to each burrito, along with a handful of arugula, sliced avocado and a scoop of salsa verde.

Tips for success

While I do recommend pressing tofu in most cases, you don't need to press tofu in this recipe. This is for a few reasons. First, the goal is a sauce-y filling, as opposed to dryer tofu cubes. Secondly, the ideal texture here is ground consistency, like a lot of classic burritos have. Unpressed tofu is usually a little more crumbly than pressed tofu, and in this case that's okay!
Spice: These burritos are not spicy, but as someone who enjoys spicy food I recommend adding a jalapeño or serrano pepper along with the garlic if you prefer a bit of heat.
For a drier filling, simply press the tofu for 10 minutes before cooking it or continue simmering for an additional 5 to 10 minutes to evaporate off the liquid. This will also cause the tofu to brown.
The tofu filling also works well in tacos, enchiladas, and quesadillas.
Feel free to add brown rice, white rice, quinoa, etc. to the burritos to make them more filling.

Storage notes

Leftovers: I recommend assembling the burritos as you are ready to eat them so that they don't become soggy in the fridge. Leftover tofu burrito filling is best within 3 to 4 days and should be kept refrigerated in a closed container.

To freeze the burritos, wrap them tightly in plastic wrap or foil and store them in a freezer-safe bag or container. Freeze for up to 3 months. Remove the plastic wrap or foil and reheat on a plate in the microwave.

To freeze the tofu filling only, transfer it to a freezer-safe container or bag and store it in the freezer for up to 3 months. Let thaw in the fridge overnight and reheat them in a pan on the stove or in the microwave.

Close up of stack of two burrito halves sliced to shrow the cross section.

More to make like this

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