These protein-packed, vegetarian Quinoa & Tofu Burritos are delicious, satisfying and freezer-friendly! These hearty burritos are perfect for those busy days when you need a quick and healthy meal.
Every now and then, I get a craving for a good burrito. Although I’ve been known to make late-night runs to the local burrito chain (you know which one I’m talking about), it’s actually quite easy to make your own burritos and burrito bowls at home.
And when you make your own burritos, you can stuff them with whatever ingredients you like- chicken, steak, tofu, beans, you name it! It’s a good idea to make a large batch of burritos so that dinner (and even lunch) is set for a few days.
And the best part is that they freeze well, making them very convenient for those busy days when you need a quick and healthy meal.
My Quinoa & Tofu Burritos use nutritious, protein-packed quinoa instead of rice. Quinoa is a nutritional powerhouse, full of protein, fiber and a host of essential vitamins and minerals. It’s also gluten free and easy to prepare, requiring less cooking time than rice.
How to Make Quinoa & Tofu Burritos
To make the filling for these high protein vegetarian burritos, I sauté onion, bell pepper, garlic, black beans, and Nasoya Chipotle TofuBaked. Infused with the characteristic smoky, spicy flavor of chipotle peppers, the Chipotle TofuBaked works perfectly in this dish.
The tofu has a whopping 32 grams of protein per 8-oz package, and no cholesterol or fat. And the best part is that it’s ready to eat straight out of the package- no draining, pressing or marinating required.
I suggest you make a large batch of these vegetarian tofu burritos. Once you gather all of your ingredients, just set up an assembly line.
Get a stack of whole wheat tortillas, pile on your toppings and roll them up burrito-style. Just be careful not to overstuff them or else they’ll fall apart when you try to roll them. You can store the burritos in the fridge or wrap them individually and store them in the freezer.
For an extra finishing touch, I like to toast my quinoa & tofu burritos in a skillet for a few minutes to get them golden and crispy on the outside. This extra step also melts the cheese so that when you bite into it, you get all of that delicious, ooey, gooey cheesy goodness- yum!
Serve the burritos with your favorite salsa and Greek yogurt or sour cream.
More Vegetarian Recipes
Quinoa & Tofu Burritos
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 package Nasoya Chipotle TofuBaked, diced
- 1 can reduced sodium black beans, drained and rinsed
- 1 teaspon chili powder
- ½ teaspoon cumin
- ¼ cup cilantro, chopped
- Kosher salt and black pepper, to taste
- ¼ cup low sodium vegetable broth or water
- 8 large (10-inch) whole wheat tortillas
- 2 cups cooked quinoa
- 1 Haas avocado, sliced
- 1 cup shredded reduced fat Mexican blend cheese
- Salsa and Greek yogurt or sour cream, for serving
- Heat the oil in a large skillet over medium heat. Add the onion and pepper and cook until they start to soften, 4-5 minutes. Add the garlic and cook another minute until fragrant. Add the diced tofu, black beans, chili powder, cumin, cilantro, salt and pepper and cook and stir to combine well. Add the broth to the skillet and simmer 3-4 minutes. Remove skillet from heat.
- To make the burritos, spread ¼ cup quinoa on each tortilla, leaving a 1-inch border on each side. Top with some of the tofu and bean mixture, a few slices of avocado and 2 tablespoons shredded cheese. Fold the sides of the tortillas in and then roll them up (don’t overstuff the burritos or else they will be difficult to roll).
- Brush or spray a large skillet with olive oil and heat over medium high heat. Add the burritos to the skillet in batches and toast until golden and crispy, about 2 minutes on each side.
- Serve burritos with your favorite salsa and Greek yogurt or sour cream.
Gabrielle Maston says
The colours in this dish look amazing. A must try!
Sarah Grace Spann says
wow these look delicious Sonali! You make something I really don't like (tofu), so SO YUMMY! Maybe Ill have to try that flavored kind, chipotle sounds great!
Thanks, Sarah! The chipotle TofuBaked has a lot of flavor on its own but it was even better with the other ingredients and spices. I hope you give it a try!
Lisa Lin says
Love this recipe, Sonali! I haven't tried their baked tofu yet, though I see it in the supermarket all the time. Can't wait to try!
Thanks, Lisa! It's very convenient, no prep work involved. I hope you try the recipe!
Soymilk + Honey says
Ooh yum. We make a lot of tacos (good excuse to have a margarita) but rarely burritos. I think we'll have to try these!
I know what you mean! These go well with margaritas too 🙂
Elizabeth Shaw says
Such a beautiful recipe! I love your photos, I think showing the hubby this I may be able to disguise his fear of tofu! Pinning for later!
Thanks, Elizabeth! I think this dish would convert him for sure! 🙂
Sam @ PancakeWarriors says
Seriously loving this! Pinnig to try, I've gotta track down some of this tofu 😉
Thank you! I hope you can find it- it's really good 🙂
Could you use regular tofu and add seasoning or is the texture different too?
These look SO good!!! I can't wait to try that chipotle tofu! YUM!
Thanks! The chipotle tofu has great flavor!
athletic avocado says
mmmm these looks so hearty and delcious! I LOVE burritos!
I love them too! Thanks for stopping by!
...yep. I need these in my life too. 😀 I love tofu, and I have no idea why I rarely make burritos, but I really need to! <3
You should definitely try these! And they freeze well so you can make a large batch and stock your freezer!