The Ultimate Vegan Burrito (Crunchwrap-Inspired!)
The ULTIMATE vegan burrito, inspired by a Crunchwrap! Smoky tofu taco meat, creamy white bean queso, crunchy tortilla chips, vibrant guacamole, and fresh veggies. Vegan, gluten-free optional, and ready in just 30 minutes!
Servings 4 (Burritos)
Ingredients
TOFU TACO MEAT
- 1 (16 oz.) package super firm high protein tofu*
- 1/4 cup DIY Taco Seasoning (or store-bought, such as Siete Spicy)
- 1/2 cup water
QUICK GUACAMOLE
- 1 large avocado (1 large avocado is ~226g with the pit)
- 1/2 Tbsp lime juice
- 1/4 tsp sea salt
BURRITO
- 2 cups chopped iceberg lettuce
- 2 roma tomatoes, chopped (2 tomatoes yield ~1 cup or 150 g)
- 4 burrito-size flour tortillas (gluten-free as needed // we like Siete Burrito Size)
- 2/3 cup Creamy White Bean Queso (or store-bought vegan queso)
- 2 cups corn tortilla chips
Instructions
- If not already made, prepare your Creamy White Bean Queso (or use store-bought).
- TOFU TACO MEAT: Meanwhile, heat a large nonstick skillet over medium heat and crumble the tofu into it. Add the taco seasoning and stir to coat. Add the water and cook until all the liquid has been absorbed — about 5 minutes. Taste and adjust, adding more taco seasoning if desired. Set aside.
- QUICK GUACAMOLE: Add the avocado to a small mixing bowl with lime and salt. Mash to fully combine, making it smooth or chunky depending on your preference. Set aside.
- VEGGIES: Chop the lettuce and tomato and leave them on your cutting board until you are ready to assemble.
- BURRITO: To assemble your burrito, heat the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable. Place a tortilla on a plate or cutting board and place 2-3 Tbsp of queso in the center of it. Top the queso with ~1/2 cup of tofu taco meat, ~2 Tbsp of guacamole, a few Tbsp of chopped tomato, a handful of broken (crushed) chips, and ~1/2 cup of lettuce. To fold the burrito, fold the bottom edge upward to meet the top half. Pull the tortilla back, tucking in the fillings. Fold the left and right edges of the tortilla up and over to look like an unsealed envelope. Finally, roll until you have a perfect burrito.
- OPTIONAL: Place a teaspoon of oil into a skillet and heat over medium-high heat. Place the burrito into the frying pan folded side down and cook for 1-2 minutes until golden. Gently flip and repeat on the other side.
- Repeat steps 5 and 6 to make all of the burritos.
- Enjoy immediately! Tofu taco meat and queso can be stored separately in airtight containers in the refrigerator for up to 4-5 days.
Video
Notes
*If you can’t find super firm tofu, extra firm tofu will work in this recipe. If using extra firm tofu, wrap it in an absorbent towel and set something heavy on top — like a cast iron skillet — to press out extra moisture for 10-15 minutes. Alternatively, use a tofu press. Then proceed with Step 2.
*Nutrition information is a rough estimate calculated with Homemade Taco Seasoning and Cassava Flour Tortillas and without optional ingredients.
*Inspired by Pinch of Yum’s Vegan Crunchwrap Supreme.
*Nutrition information is a rough estimate calculated with Homemade Taco Seasoning and Cassava Flour Tortillas and without optional ingredients.
*Inspired by Pinch of Yum’s Vegan Crunchwrap Supreme.
Nutrition (1 of 4 servings)
Serving: 1 burrito Calories: 558 Carbohydrates: 53.3 g Protein: 27.5 g Fat: 28.2 g Saturated Fat: 8.9 g Polyunsaturated Fat: 2.5 g Monounsaturated Fat: 5.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1090 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 7.8 g Vitamin A: 1460 IU Vitamin C: 11.2 mg Calcium: 248 mg Iron: 10.1 mg