Make these Chipotle Tofu Burritos & freeze them for a quick and easy vegan meal! This sofritas burrito recipe is spicy, saucy simple to make!
Chipotle Tofu Burritos
Oh do I have a flavorful recipe for you today! Have you ever tried the sofritas from Chipotle before? It’s saucy, spicy and packed with plant-based protein. Well this is my take on chipotle tofu and it’s gonna be your new go-to tofu recipe.
If you are a tofu hater or a tofu naysayer, listen up: this chipotle tofu will change your mind. It’s obviously ~fabulous~ in these chipotle tofu burritos, but it would also take a burrito bowl, tacos, or lettuce wraps to the next level.
The best part about this chipotle tofu burrito – it’s freezer-friendly! Make a batch or two and stick ’em in the freezer for those times when you just cannot fathom making dinner.
Ingredients for Chipotle Tofu Burritos
This is simple stuff! I have a formula I like to use for meals, including these chipotle tofu burritos, to make sure they’re balanced, nutritious, and satisfying. The formula is: Carbs + fat + protein + fiber
Next, let’s apply that formula to these chipotle tofu burritos:
- Carbs. Whole grain tortilla + brown rice.
- Fat. Oil for cooking. Also, you can top the burrito with avocado!
- Protein. Tofu.
- Fiber. Sautéed vegetables + spinach.
Here’s everything you’ll need to make a batch of chipotle tofu burritos:
- Oil. You can use any oil you have on hand.
- Onion. The base of the sofritas is sauteed onion and bell pepper, which builds a ton of flavor from the start.
- Bell pepper. I’m using a red bell pepper, but any color would work!
- Tomatoes. I’m topping my burritos with sauteed veggies, including tomatoes.
- Corn. I love the pop of sweetness that corn adds here.
- Spinach. Or any other greens you like!
- Garlic. We’re using garlic in the chipotle tofu to kick the flavor up a knotch.
- Lime. A squeeze of fresh lime adds a ton of brightness and acidity to these sofritas burritos.
- Tofu. I recommend grabbing extra-firm and taking the extra time to press it properly before making the sofritas.
- Chipotle peppers in adobo sauce. The key ingredient! We’re using the actual chipotle peppers and the sauce they’re packaged in. Feel free to scale up or down depending on your spice preferences.
- Spices. We’re using cumin, paprika, salt and pepper.
- Brown rice. I love rice in my burritos, but you could leave it out or swap it for another grain if you prefer!
- Tortillas. If you want to serve the sofritas as a burrito bowl, then skip the tortilla and use extra rice!
How to Make Chipotle Tofu
The sofritas couldn’t be easier to make! It just takes a few steps to make a spicy, saucy plant-based protein that you’ll want to eat on repeat. We’re putting the chipotle tofu in burritos here, but you could also totally throw it in a taco or a bowl.
Here’s how to make a batch of these chipotle tofu burritos:
- Heat oil in a medium skillet over medium heat, then add onion and bell pepper and cook for 5-7 minutes. Next, add in garlic and cook for 1-2 minutes. Finally, crumble the tofu into the pan, add your chipotle peppers, spices, and a bit of water and let everything simmer for 10-15 minutes. Once you’re happy with the sofritas, remove from the pan and set aside.
- In the same pan over medium heat, add oil, then sautee onion and bell pepper until tender and lightly browned. Then add tomatoes and corn and continue to cook for 5 minutes. Finally add lime juice and seasonings.
- To build your burrito, lay out a tortilla and pile on the chipotle tofu, cooked vegetables, cooked brown rice, and some spinach. Roll it up and enjoy!
How to Freeze Vegan Burritos
My favorite way to freeze these chipotle tofu burritos and really any vegan burrito is to wrap each individually in foil and label the burrito with the date you’re putting it in the freezer. This helps you keep your freezer organized!
To reheat these chipotle tofu burritos, I recommend defrosting and reheating in the microwave OR heating them up in the oven at 350ºF until heated through.
More Vegan Burrito Recipes
If you love this vegan burrito recipe, you’ll love these too:
- Vegan Teriyaki Sushi Burrito
- Freezer Vegan Breakfast Burrito (a reader favorite!)
- Vegan Burrito Bowl
- Vegan Crunchwrap Supreme
- Black Bean Power Bowl with Avocado Pesto
Chipotle Tofu Burritos
Make these Chipotle Tofu Burritos & freeze them for a quick and easy vegan meal! This sofritas burrito recipe is spicy, saucy simple to make!
Ingredients
For the chipotle tofu:
- 1 tablespoon oil
- 1 medium onion, diced
- 1/2 bell pepper, diced
- 2 cloves garlic, minced
- 1 14-ounce block extra-firm tofu, drained and pressed*
- 2 chipotle peppers in adobo sauce, diced
- 2 tablespoons adobo sauce (from the can of chipotle peppers)
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Salt and pepper
For the burritos:
- 1 tablespoon oil
- 1 medium onion, thinly sliced
- 1 bell pepper, thinly sliced
- 2 small tomatoes, chopped
- 1/2 cup corn
- Juice of 1/2 lime
- 1 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- Salt and pepper
- 6 whole grain tortillas (gluten-free if necessary)
- 3 cups cooked brown rice
- 3 cups spinach
Instructions
- In a medium skillet over medium heat, add oil. When hot, add onion and bell pepper; cook for 5-7 minutes, until tender and lightly browned. Add garlic; cook for 1-2 minutes, until fragrant. Crumble tofu into the pan. Add chipotle peppers, cumin, paprika, and 1/2 cup water. Stir; let simmer for 10-15 minutes, until all water is absorbed. Set chipotle tofu aside in a bowl.
- In the same pan over medium heat, add oil. When hot, add onion and bell pepper; cook for 5-7 minutes, until tender and lightly browned. Add tomatoes and corn; cook for 5 minutes, stirring. Add lime juice, cumin, and paprika. Season with salt and pepper.
- Lay a tortilla flat. Add chipotle tofu, cooked vegetables, 1/2 cup brown rice, and 1/2 cup spinach. Roll the tortilla into a burrito. Repeat with remaining ingredients to make 6 burritos.
Notes
*Use a tofu press, or wrap the tofu in paper towels and place in the sink with a heavy object on top. Press for 10-15 minutes.
