The fully loaded, make-ahead vegan burrito you need in your life right now! This Spicy Sofritas Tofu Burrito has it all.
Crumbled tofu cooked in a roasted poblano adobo sauce, cilantro-lime quinoa, corn, and creamy mashed avocado.
All rolled up in a delicious, easy-to-eat tortilla container.
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There are a few different components to prep for this tofu burrito, but it's still very weeknight-friendly. There's only a little active work, so you can multi-task and conquer multiple things at the same time. Plus, this is totally a one-and-done meal that doesn't require any sides to go with it.
While the poblano pepper is in the oven and you're waiting for the tofu to press on the counter, you'll have just enough time to cook the quinoa on the stovetop.
Then, you just need to blend up the spicy adobo sauce, mix it with the tofu in a skillet, stuff everything into tortillas, and roll them up to finish.
For a fully loaded, mega-flavored vegan burrito, it doesn't get much easier (or more delicious) than this!
Grocery List
Fresh Produce:
- Poblano pepper
- Yellow onion
- Garlic
- Cilantro
- Lime
- Avocados
- Romaine lettuce or lettuce of choice
- Tomato
Refrigerated and Frozen Ingredients:
- Extra-firm tofu
- Frozen corn kernels
Pantry Ingredients:
- Quinoa
- 10-inch flour tortillas
- Grapeseed oil
- Red wine vinegar
- Tomato paste
- Chipotle peppers in adobo sauce (canned)
- Ground cumin
- Chili powder
- Smoked paprika
- Dry oregano
- Mexican-style hot sauce for serving (optional)
Equipment
- Oven
- Baking sheet (with aluminum foil or a silicone baking mat for lining)
- 2-quart saucepan (or similar size)
- blender
- 12-inch skillet (or similar size)
Instructions
Time needed: 45 minutes
How to Make a Sofritas Tofu Burrito
(Summary)
- Roast a poblano pepper
Roast the pepper in a 400ºF oven for 20 minutes, or until the skin is charred and blistered.
- Press and crumble the tofu
Wrap the tofu in paper towels or a clean dish towel and place something heavy on top of it for at least 15 minutes. Then, use your fingers to crumble the tofu into small pieces.
- Cook quinoa
Simmer dry quinoa in water for 15 minutes, or until tender. Then, stir in frozen corn, cilantro, and lime juice.
- Blend Sofrito Sauce
Blend the sauce ingredients in a blender until the mixture is smooth and creamy.
- Cook Sofritas Tofu
Mix the crumbled tofu and Sofrito sauce in a skillet and cook for 10 minutes, or until warm and fragrant.
- Assemble burritos
Lay the tortillas on a flat surface and layer with mashed avocado, Sofritas tofu, cooked quinoa, lettuce, and tomato. Roll up the tortilla to form the burrito.
How to Roast Poblano Peppers
Before you blend together the Sofrito sauce, you'll need a roasted poblano pepper. Roasting the pepper adds the most delicious, charred flavor to the sauce, and it only takes a minute of active work in the kitchen.
You can also take care of this step up to five days in advance, so there's really no excuse. Roast your poblano pepper!
How to do it:
Preheat your oven to 400º F and line a baking sheet with aluminum foil or a silicone baking mat. (Lining the baking sheet is optional but makes cleanup really quick and easy.)
Place the poblano pepper on the baking sheet and roast for about 20 minutes, flipping the pepper halfway through (after 10 minutes). Once it's finished roasting, the skin of the poblano pepper will look blackened and blistered.
After 20 minutes, remove the pepper from the oven and set it aside until it's cool enough to handle.
Pressing Tofu
In the meantime, start pressing the tofu. This is another step that you might be tempted to skip, but trust me, it's well worth the extra little bit of effort!
Pressing tofu (basically just placing something heavy on top of it) helps remove most of the liquid that it's packed in and improves the end-game texture.
Like roasting peppers, this step only requires a minute of active work and is so worth it in the end!
Read my full tutorial about how to press tofu here.
Once the tofu is pressed, unwrap it and use your fingers to crumble it into pieces. You can make these pieces as big or as small as you like. I make the pieces similar to the size of ground meat for this Sofritas Burrito recipe.
How to Cook Quinoa
While the poblano pepper is roasting and the tofu is pressing, you should have just about enough time to cook the quinoa.
Add dry quinoa and water to a small saucepan. Cover, bring to a boil, and then reduce the heat to low and simmer the quinoa for about 15 minutes. After 15 minutes, the quinoa should be tender and most of the liquid will be absorbed
At this point, stir in some frozen corn, chopped fresh cilantro, and lime juice. Cook for another minute, just until the corn is warmed through.
Fluff the quinoa with a fork and set it aside until you're ready to stuff the burritos.
How to Make Sofritas Tofu
This Sofritas Tofu is cooked in a rich, creamy, and spicy Sofrito-inspired Sauce. Sofrito is common in Mediterranean and Latin American cooking. It's typically a thicker sauce or paste made from tomatoes, onion, garlic, and peppers.
The sauce for this Sofritas Tofu has all of the above, with both the poblano pepper we roasted earlier and canned chipotle peppers in adobo sauce.
To make it, first, pull out the stem from the roasted poblano pepper. Roughly chop the pepper and transfer it to your blender.
Then, add in water, oil, red wine vinegar, and tomato paste. Toss in a couple of chipotle peppers in adobo, along with some extra adobo sauce from the can.
Next, add a little diced onion, garlic, and a few dry herbs and spices.
Blend the mixture on high, pausing to scrape the edges of the blender with a spatula as needed, until the sauce is smooth and creamy.
The final step before assembling the burritos is cooking the tofu.
Transfer the crumbled tofu to a skillet and stir in the Sofritas sauce from the blender. Cook the mixture for about 10 minutes, stirring often, or until it's warm and fragrant.
The tofu shouldn't stick to the pan when it's combined with the sauce, but feel free to add a little oil or vegetable broth if you notice any issues.
Assembling the Burritos
Now it's time to build our burritos!
Lay a tortilla on a flat surface and spread a quarter of the mashed avocado on the center of the tortilla.
Spoon a quarter of the sofritas tofu on top of the avocado.
And then add a quarter of the cooked quinoa on top of that.
Next, sprinkle some shredded lettuce.
And finish off your first burrito with a little diced tomato.
Once the first burrito is all loaded up, fold up the sides of the tortilla and roll.
Repeat these burrito-building steps with the remaining ingredients until all four of the tortillas are rolled.
Slice the burritos in half if desired and serve with your favorite Mexican-style hot sauce for an extra punch of flavor and heat. YUM.
Meal Prep and Storage
Sofritas Tofu Burritos work great as a make-ahead lunch or dinner.
Wrap the prepared burritos in aluminum foil or put them in an airtight container. Store in the refrigerator for up to four days or freeze them for up to three months.
You might notice that the avocado and lettuce aren't as fresh-looking after a couple of days, but they're all wrapped up in the tortilla so this didn't bother me! (Feel free to leave out the avocado and lettuce if you want your meal-prepped burritos to stay picture-perfect longer.)
You can reheat these burritos in the microwave or the oven.
Nutrition Highlights
- Tofu is a rich source of plant-based protein.
- Avocado is packed with monounsaturated fats.
- Quinoa contains fiber and extra protein.
5-Part Formula for Filling Vegan Meals
- Protein - this Sofritas Tofu Burrito has 20 grams of plant-based protein, mostly from tofu and quinoa.
- Fiber/Carbohydrates - The tortilla, quinoa, and all of the vegetables in this burrito offer up plenty of filling fiber.
- Fats - The avocado and the grapeseed oil in the Sofrito sauce add lots of satisfying texture.
- Flavor - Pantry-friendly chipotle peppers in adobo sauce and dry spices like cumin, smoked paprika, and chili powder kick up the flavor to make for an ultra-satisfying meal.
- Color - We eat with our eyes, too! Colorful veggies and Mexican-style hot sauce add some visual appeal.
Ingredient Substitutions and Recipe Modifications
- Substitute brown rice for quinoa if desired. Pre-cooked quinoa or rice are also great options if you want to save time. (You'll need to adjust the cooking time depending on which grain you choose.)
- Swap in prepared guacamole for the avocado and tomato.
- To make this recipe soy-free, try substituting pinto beans for the tofu.
- Use any neutral-tasting oil or avocado oil instead of grapeseed oil.
- Substitute a can of green chiles for the roasted poblano pepper if you're short on time.
Best Recipes to Serve With Tofu Burritos
- Mango Matcha Margaritas
- Quick-Pickled Radishes
- Fingerling Potato Nachos
- Easy Baked Avocado Tempeh Tostadas
Frequently Asked Questions About This Sofritas Tofu Burrito
Substitute pre-cooked quinoa for dry quinoa and use a can of green chiles instead of the roasted poblano pepper.
To make this recipe gluten-free, just swap in a gluten-free tortilla and double-check that the chipotles in adobo sauce and hot sauce you use are gluten-free.
Try substituting cooked pinto beans for the tofu to make this recipe soy-free.
Wrap burritos in aluminum foil or store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
Warming the tortillas helps them hold up to filling and rolling. To warm up tortillas in the microwave, place tortillas on a plate with a damp paper towel on top of each tortilla. Microwave on high for 20 seconds, or until the tortillas are warm. To warm up tortillas in the oven, preheat the oven to 350 degrees Fahrenheit. Wrap the tortillas in aluminum foil and transfer them to the oven. Bake for 10 minutes, or until heated through.
📖 Recipe
Sofritas Tofu Burrito
Equipment
- Oven
- Baking sheet (with aluminum foil or a silicone baking mat for lining)
- 2-quart saucepan (or similar size)
- blender
- 12-inch skillet (or similar size)
Ingredients
Sofritas Tofu:
- 1 poblano pepper
- 1 (14 -ounce package) extra-firm tofu
- 2 tablespoons water
- 2 tablespoons grapeseed oil
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste
- 3 chipotle peppers in adobo sauce (canned)
- 1 tablespoon adobo sauce from the can
- ¼ cup diced yellow onion
- 3 cloves garlic, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dry oregano
- ½ teaspoon salt or to taste
Quinoa:
- ¼ cup dry quinoa
- ¼ cup frozen corn kernels
- ¼ cup chopped fresh cilantro
- 1 tablespoon lime juice
Burritos:
- 4 (10-inch) flour tortillas, warmed (see note)
- 2 small avocados, mashed (about ¾ cup)
- 1 cup chopped romaine lettuce or lettuce of choice
- 1 cup diced tomato
- Mexican-style hot sauce for serving (optional)
Instructions
Roast the Poblano Pepper:
- Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil or a silicone baking mat.
- Place the poblano pepper on the baking sheet and transfer to the oven. Roast 20 minutes, flipping halfway through, or until the skins are blackened and blistered.
- Remove the roasted poblano pepper from the oven and set aside to cool.
Press the Tofu:
- While the pepper is roasting, remove the tofu from the container and wrap it in paper towels or a clean dish towel.
- Transfer the wrapped tofu to a plate and place something heavy (such as a cast iron skillet) on top to press the tofu for at least 15 minutes. (This helps remove most of the liquid it’s packed in.)
- Unwrap the tofu, use your fingers to crumble it into pieces (similar to the size of ground meat), and set aside.
Cook the quinoa:
- In the meantime, add dry quinoa to ¾ cup water in a 2-quart (or similar size) saucepan.
- Cover and bring to a boil, and then reduce the heat to low and simmer for 15 minutes, or until the quinoa is tender and most of the liquid is absorbed
- Stir in frozen corn, cilantro, and lime juice, and cook for 1 minute, or until the corn is warmed through.
- Remove from the heat and set aside.
Blend Sofritas Sauce:
- Pull out the stem of the roasted poblano pepper and discard. Roughly chop the pepper and transfer to a blender.
- Add the water, grapeseed oil, red wine vinegar, tomato paste, chipotles in adobo, adobo sauce, onion, garlic, cumin, chili powder, smoked paprika, oregano, and salt to the blender.
- Cover and blend on high for 1 minute, pausing to scrape the edges of the blender with a spatula as needed, or until the sauce is smooth and evenly mixed.
Cook Sofritas Tofu:
- Transfer the crumbled tofu to a 12-inch skillet over medium heat. Stir in the Sofritas sauce from the blender and cook for 10 minutes, stirring often, or until the mixture is warm and fragrant. Turn off the heat.
Assemble the Burritos:
- Lay a tortilla on a flat surface and spread ¼ of the mashed avocado on the center of the tortilla.
- Add ¼ of the sofritas tofu, cooked quinoa, lettuce, and diced tomato on top of the mashed avocado.
- Fold up the sides of the tortilla and roll it up to form the burrito.
- Repeat with remaining ingredients until all of the tortillas are used.
- Serve with Mexican-style hot sauce if desired.
Notes
Nutrition
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