Meal Prep Burritos
These meal prep burritos are the ultimate plant-based comfort food. You’ll never look at burritos the same way again!
These vegan tofu burritos really hit the spot. The best part is that you can make a batch of 10-12 in one go. Next time you’re craving a hearty, protein-rich burrito, just reach into your fridge or freezer.
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Why You’ll Love This Recipe
- Packed with protein and fiber thanks to tofu, rice, and veggies.
- The flavor in regular tacos comes from the seasoning. So, swapping beef for tofu is a simple way to veganize your favorite meal without losing flavor.
- As you may have guessed from the name, the recipe is designed for meal prep! Make 10-12 tofu burritos and enjoy them all week.
- Creamy chipotle sauce is a whole new level of delicious. Careful or you’ll end up adding it to every meal!
Key Ingredients
- Tofu is crumbled and seasoned to create a hearty, meat-like texture.
- Rice is a burrito staple. Cooking it with tomato paste and spices makes for a flavorful, fluffy base.
- Taco seasoning adds depth and warmth to the tofu “beef” filling, along with other spices.
- Creamy taco sauce made with cashews and chipotle peppers marries everything together.
- Tortillas are the perfect vehicle to wrap it up in a neat parcel. You can use wheat tortillas, corn tortillas, or gluten-free tortillas.
Hack It!
- Do you have a soy allergy? Lentils, mushrooms or shredded jackfruit make a good substitute for the “meaty” taco filling. Instead of soy sauce, use liquid aminos.
- Make it gluten-free by using gluten-free tortillas and tamari soy sauce.
- If you’re having your burritos fresh, add extra crunch with shredded lettuce or crushed tortilla chips inside.
- Want a smoky twist? Grill the bell peppers before adding them to the mix. Alternatively, you can use a drop of liquid smoke in the tofu mixture.
- For a nut-free chipotle sauce, make it with sunflower seeds.
How to Make Meal Prep Burritos
Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the dry rice and stir frequently for about 2 minutes until lightly toasted.
Step 2: Stir in tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1 minute, letting the flavors blend.
Step 3: Pour in vegetable broth (or water), stir well, and bring to a boil. Reduce heat to low, cover, and let the rice cook for 15 minutes, or until the liquid is absorbed.
Step 4: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion, garlic and bell pepper, sauté for 2-3 minutes until fragrant.
Step 5: Add the grated tofu, breaking it up with a spatula. Let it cook undisturbed for 4-5 minutes to brown slightly.
Step 6: Stir in soy sauce, taco seasoning, tomato paste, smoked paprika, cumin, and black pepper. Cook for another 5 minutes, stirring occasionally.
Step 7: Next, make the chipotle sauce. Add soaked cashews, plant-based milk, salt, maple syrup, lime juice and chipotle peppers to a high-speed blender.
Step 8: Blend everything together until smooth.
Step 9: Once your tofu beef mixture is ready, remove it from the heat. Add some lime juice and set aside.
Step 10: When your rice is done, remove it from the heat. Fluff with a fork, add some lime juice (if using) and fresh cilantro.
How to Assemble Tofu Burritos
Step 11: Lay out tortillas on a flat surface. Evenly distribute the Mexican rice and tofu beef.
Step 12: Drizzle or spread about 1 tbsp of taco sauce inside each burrito.
Step 13: Sprinkle fresh cilantro, pickled onions and jalapenos on top of the sauce. If serving fresh, feel free to add extra veggies.
Step 14: Fold the sides in, then roll each burrito tightly.
Meal Prep and Storage
Heat a pan and toast the burritos for 1-2 minutes per side until golden brown.
Wrap each burrito in foil or parchment paper and place them in an airtight container. Store in the refrigerator for up to 4-5 days.
Wrap each burrito in foil or parchment paper and place them in an airtight container. You can also use a ziploc bag. Freeze for up to 3 months.
If you’re cooking from frozen, let your burrito thaw naturally in the fridge or use a defrost setting on the microwave.
Cooking from chilled, microwave for 2-3 minutes or reheat on medium heat in a pan for approx. 5 minutes (flip halfway).
More Plant-Based Mexican Recipes
- Black Bean Burrito
- Green Goddess Salad Tostadas
- Spicy Cauliflower Tacos
- Vegan Taquitos
- Buffalo Cauliflower Quesadilla
Mexican food is also great for including leftovers and clearing out your fridge. If you’re curious about low-waste cooking, you need PlantYou Scrappy Cookbook!
The Recipe: Meal Prep Burritos
Ingredients
Tofu "Beef" Recipe
Mexican spiced rice
- 2 tbsp olive oil
- 1½ cups long grain rice, jasmine or basmati, dry
- 3 tbsp tomato paste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- 3 cups vegetable broth, or water
- 1 tbsp lime juice, optional, for brightness
- fresh cilantro, chopped
Creamy taco sauce
- ¾ cups cashews or sunflower seeds, soaked overnight or boiled for 10 min
- ½ cup plant-based milk, unsweetened
- ¼ tsp sea salt
- 1 tsp maple syrup
- 1 lime, juiced
- 2 chipotle peppers in adobo sauce, + 1 tsp pf adobo sauce, adjust to taste
To assemble
- 10-12 tortillas, large
- 1 cup cilantro, chopped
- pickled onions
- jalapenos
Equipment
- Box Grater
- Pot to cook rice
- Container or ziploc bag for storage
Instructions
Mexican Rice
- Toast the Rice: Heat 2 tbsp olive oil in a medium pot over medium heat. Add the dry rice and stir frequently for about 2 minutes until lightly toasted.
- Stir in tomato paste, garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Cook for another 1 minute, letting the flavors blend.
- Pour in vegetable broth (or water), stir well, and bring to a boil.
- Reduce heat to low, cover, and let the rice cook for 15 minutes, or until the liquid is absorbed.
- Remove from heat, fluff with a fork, and stir in lime juice (if using). Top with fresh cilantro.
Tofu "Beef"
- Heat 2 tbsp olive oil in a large skillet over medium heat.
- Add the onion, garlic and bell pepper, sauté for 2-3 minutes until fragrant.
- Add the grated tofu, breaking it up with a spatula. Let it cook undisturbed for 4-5 minutes to brown slightly.
- Add soy sauce, taco seasoning, tomato paste, smoked paprika, cumin, and black pepper. Stir well. Cook for another 5 minutes, stirring occasionally.
- Remove from heat and squeeze in the lime juice.
Creamy Chipotle Sauce
- In a high speed blender, combine ingredients until smooth.
Assemble Burritos
- Lay out tortillas and evenly distribute the Mexican rice and tofu beef.
- Drizzle about 1 tbsp of taco sauce inside each burrito.
- Sprinkle fresh cilantro, pickled onions and jalapenos to taste.
- Fold the sides in, then roll tightly.
Meal Prep and Storage
- For immediate eating: Heat a pan and toast the burritos for 1-2 minutes per side until golden brown.
- For storage: Wrap each burrito in foil or parchment paper and place them in an airtight container. Store in the fridge for 4-5 days. Store in the freezer for up to 3 months.
- Reheating: Microwave for 2-3 minutes or reheat in a pan for 5 minutes (flip halfway).
Notes
- Do you have a soy allergy? Lentils, mushrooms or shredded jackfruit make a good substitute for the “meaty” taco filling. Instead of soy sauce, use liquid aminos.
- Make it gluten-free by using gluten-free tortillas and tamari soy sauce.
- If you’re having your burritos fresh, add extra crunch with shredded lettuce or crushed tortilla chips inside.
- Want a smoky twist? Grill the bell peppers before adding them to the mix. Alternatively, you can use a drop of liquid smoke in the tofu mixture.
- For a nut-free chipotle sauce, make it with sunflower seeds.