Cubes of well-pressed tofu cooked in a rich, spicy chilli sauce, wrapped in a flour tortilla and baked in the oven. This healthy and protein-packed take on the well-loved Mexican-style Burrito is an instant crowd-pleaser. Vegan Baked Burritos are going to become your household staple! They are easy to make, flavoursome and versatile. Add left-overs from the fridge including any leftover rice or veg. As an additional benefit, they can be eaten hot, straight from the oven or alternatively, let them cool and they are perfect for an easy-to-transport picnic or packed lunch the next day. We like to serve our burritos with a homemade guacamole, a zingy salsa (or slices of avocado and chopped up cherry tomatoes in a pinch) and wedges of lime. Spice up the filling by adding some dried chilli flakes or increasing the chilli powder during cooking, or serve doused liberally with Sriracha.
Vegan Baked Burritos
- 1 block tofu, well pressed
- 1 tin black beans
- 1 tin kidney beans
- 1 tin chopped tomatoes
- 500g mushrooms
- 1 carrot
- 1 small head broccoli
- 1 red pepper
- 1 large onion
- 3 cloves garlic
- 1 tsp smoked paprika
- 2 tsp mild chilli powder
- 1/2 tsp ground coriander
- 6 tortilla wraps of your choice
- Cooking Oil
Mix the spices, paprika, chilli powder, ground coriander, salt and pepper together in a small bowl and set aside.
Cut the well-pressed tofu in to small cubes, heat a tablespoon of olive oil in a large saucepan or wok and add the tofu. Fry on a medium to high heat, turning frequently, to crisp up the tofu. Meanwhile, finely chop the onion and garlic and add to the crispy tofu in the wok. Cook on a low heat, stirring constantly, until the onion is soft
Roughly chop the broccoli and grate the carrot and add to the wok. Drain and rinse the black beans and kidney beans and add to the wok together with chopped mushrooms and diced pepper. Add the chopped tomatoes.
Add the spices mix you made earlier and adjust the salt, pepper and heat to taste. Turn up the heat so the sauce is bubbling away. Reduce the heat to simmer the chilli for 15 minutes to cook the vegetables through and thoroughly mix the flavours. Most of the moisture will evaporate and leave you with a rich, reduced sauce.
Spoon two large tablespoons of the sauce onto a flour tortilla and shape into a tube. Fold in the sides of the tortilla at each end of the sausage. Roll up the tortilla from the top to create a sealed burrito. Repeat with the rest of the mixture, you should have enough for 6 burritos.
Place the burritos, sealed side down, on a lightly oiled baking tray and bake for 20 minutes at 180 degrees C. Remove from the oven and transfer to the plates, serve with wedges of lime, guac, salsa and optional rice.