These simple yet flavor-packed vegetarian burritos are made with tofu and soyrizo, AKA soy chorizo. Pair with roasted potatoes and a few classic burrito fillings for an easy weeknight dinner!
Everyone has their favorite product at Trader Joe's and mine is hands-down the soyrizo. I like it so much that I made my own tofu chorizo that's lower in sodium (but still packed with flavor). If you don't have access to TJs, you can just use my vegan chorizo recipe to make these burritos.
I make this recipe at least 1-2 times a month. I add tofu to the soyrizo to make it spread further because the soyrizo is pretty high in sodium. The soyrizo is so flavorful that the tofu blends right in.
If you aren't a fan of spicy food, do note that TJ's soy chorizo is a little bit spicy.
I also add air fryer roasted potatoes, lettuce or spinach, shredded cheddar, and pepitas.
- Soy chorizo: AKA soyrizo. This is a Trader Joe's product made from textured soy protein (the same ingredient used to make my veggie sausages). It has the same seasonings as Mexican chorizo, just without the meat. There are other brands of soyrizo available at some stores, but I personally have never tried them.
- Tofu: This stretches the recipe and decreases the overall salt content per serving. I often use super firm tofu from Trader Joe's, but extra firm also works.
- Tortillas: 12-inch tortillas work best for these burritos. You can also make tacos using corn or flour tortillas or just make burrito bowls.
How to cook soyrizo
Heat a large skillet over medium-high heat. I like to use my cast iron skillet. Drizzle with olive oil. Once hot, add the soy chorizo. Use a spatula to break it up into crumbles.
Crumble half a block of super firm tofu into the soyrizo. You can add an entire block of tofu but it does make the burritos a little less flavorful. Use leftover tofu to make baked tofu or a tofu scramble.
Cook for 4-5 minutes on medium-high heat, stirring frequently. The soyrizo is ready when hot throughout and starting to brown. Cooking the soyrizo for too long will dry it out, so I recommend keeping an eye on it.
- Eggs: We often scramble 2-3 eggs directly in the pan with the chorizo. This adds extra protein and fluffs up the soyrizo.
- Beans: Another way to add extra protein is with a can of black beans or pinto beans.
- Veggies: Add any roasted vegetables or fajita veggies to the burritos for extra fiber and flavor.
- Other favorite add-ins: Guacamole, pumpkin seeds, salsa, and pickled onions are a few other classic burrito add-ins.
- Sweet potatoes and butternut squash are delicious in place of regular roasted potatoes.
Storage and freezing
- Freezer burritos: If you want to freeze these burritos for later, I recommend using spinach instead of romaine. Let the chorizo filling cool before assembling the burritos. Freeze in a freezer-safe bag or wrapped in foil. Reheat frozen burritos on a plate in the microwave for about 3 minutes, flipping halfway through.
- Freezing the filling: The soyrizo tofu filling also freezes well. Let cool before transferring to an airtight container. Freeze for up to 3 months. Let thaw overnight in the fridge or reheat in the microwave.
- Leftover filling: The filling is best enjoyed within 4-5 days of making. Reheat in the microwave in just 1-2 minutes, then assemble the burritos.
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Vegetarian Soyrizo Burritos (Soy Chorizo)
- 1 teaspoon olive oil
- 12 ounces soy chorizo Trader Joe's brand or other
- 7 ounces super firm tofu extra firm also works
- 5 large (12-inch) flour tortillas
- 2 cups romaine lettuce
- ½ cup guacamole
- ⅓ cup shredded cheddar cheese
- ⅓ cup roasted pumpkin seeds
- 1 and ½ pounds Yukon gold potatoes
- 1 tablespoon olive oil or other neutral oil
- ½ teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- Preheat the oven to 425F. Dice potatoes into ½ inch cubes.
- In a large bowl, toss potatoes with 1 tablespoon olive oil (or enough to coat), salt, chili powder, and smoked paprika.
- Spread out on a parchment paper-lined baking sheet. Bake at 425F for 25-30 minutes, utnil soft on the inside and golden on the outside.
- Meanwhile, heat a large skillet over medium-high heat. Add 1 teaspoon olive oil.
- Once hot, add the soyrizo and super firm tofu. Use a spatula to crumble it into ground consistency.
- Cook for 4-5 minutes, stirring as needed. The soyrizo is ready when it starts to turn golden-brown. Don't overcook, as the soyrizo dries out quickly.
- Assemble the burritos by distributing soyrizo, potatoes, lettuce, guacamole, cheddar cheese, and pepitas onto the tortillas.
- Fold the burritos tightly. Place seam side down in a hot skillet for about a minute. This seals the burrito and adds a golden char.
- Remove burritos from the skillet. Enjoy!
- Soyrizo: I use Trader Joe's soy chorizo but other brands are out there (I've just never seen them in stores). I also have a tofu chorizo recipe that works here.
- Leftovers: Enjoy the soyrizo filling within 4-5 days. Keep refrigerated in a closed container.
- Freezing: Let the filling cool before freezing. Wrap burritos in foil or place in a freezer bag to freeze. I recommend using spinach in place of romaine for frozen burritos. Reheat in the microwave in 2-3 minutes, flipping halfway through, or let thaw in the fridge overnight.
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