Drain liquid from the tofu. Squeeze gently with a paper towel to remove some of the water. Set aside.
Heat a large skillet over medium heat. Drizzle with canola oil. Once hot, add the diced onion, pepper, tomato, and salt. Cook for 6 to 8 minutes, until the onion is translucent and the tomato is broken down.
Stir in the minced garlic and tomato paste. Continue sauteing until the garlic is aromatic and golden, about 2 minutes. Stir frequently to keep the tomato paste and garlic from burning.
If needed, deglaze the pan with a splash of vegetable broth to remove any stuck on bits from the pan.
Use your hands to crumble the tofu into the pan. Stir in the chickpeas, seasonings, and vegetable broth. Reduce to a gentle simmer over medium-low heat. Cover and simmer for 10 minutes to allow the tofu to absorb flavor from the sauce.
Remove the lid and continue cooking an additional 5 minutes to thicken the sauce and further concentrate the flavors.
To make the burritos, add a few slices of avocado and a handful of arugula to the center of a burrito. Top with a heaping ½ cup of tofu filling and a scoop of salsa verde. Fold the tortilla edges in and roll to make a burrito. Enjoy!
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Notes
Freezing notes
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.
If you have leftover tofu filling, store it in the fridge for 3 to 4 days. Assemble burritos as you are ready to eat them.