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Fajita-Style Vegan Tofu Burrito Recipe

Fajita-style Vegan Tofu Burrito

This Fajita-Style Vegan Tofu Burrito is a delicious, protein-packed twist on classic Tex-Mex flavors. Sautéed peppers, onions, and well-seasoned tofu are wrapped in soft flour tortillas, making a hearty, flavorful meal perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burritos
Course: Main Course
Cuisine: Mexican
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 400 grams extra-firm tofu pressed and drained
  • 2 tablespoons olive oil
  • 1 medium red bell pepper sliced into strips
  • 1 medium yellow bell pepper sliced into strips
  • 1 medium red onion thinly sliced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lime juice
  • 2 tablespoons fresh cilantro chopped
  • 2 cups cooked brown rice
  • 1 cup black beans drained and rinsed
  • 4 large flour tortillas burrito-size, about 25 cm/10 inches
  • 1 serving optional toppings avocado slices, vegan cheese, salsa

Equipment

  • 1 nonstick skillet or frying pan
  • 1 cutting board
  • 2 mixing bowls
  • 1 tongs or spatula
  • 1 paper towels
  • 1 plate or tray
  • 1 measuring cups and spoons

Method
 

  1. Prepare the tofu: Cut pressed tofu into 1 cm (1/2-inch) thick strips. Pat dry with paper towels.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add tofu strips and cook for 5-7 minutes, turning occasionally until golden on all sides. Remove from skillet and set aside.
  3. In the same skillet, add the remaining 1 tablespoon olive oil. Add sliced peppers and onion, sautéing for 4-5 minutes until just softened. Add minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
  4. Return tofu to the skillet with the vegetables. Drizzle with lime juice and toss with chopped cilantro. Cook for 2 more minutes to blend flavors, then remove from heat.
  5. Warm tortillas in a dry pan or microwave until pliable.
  6. Assemble burritos: Place 1/2 cup cooked rice and 1/4 cup black beans in the center of each tortilla. Top each with a generous portion of tofu-pepper mixture. Add optional toppings if desired.
  7. Fold in the sides of each tortilla and roll up tightly to enclose the filling.
  8. Serve immediately, or toast in a dry skillet for 2 minutes per side for extra crispness.

Notes

For extra flavor, marinate the tofu in lime juice, cumin, and smoked paprika for 30 minutes before cooking.
Swap brown rice for quinoa or cauliflower rice to suit your preference.
The filling can be stored in the fridge for up to 3 days.