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tofu burrito

Tofu Burrito

Print Recipe
A delicious and easy lunch and meal prep recipe
Course dinner, lunch
Cuisine Mexican
Keyword budget friendly, easy vegan lunch, easy vegan recipe, vegan burrito, vegan lunch ideas, vegan meal prep
Prep Time 10 mins
Cook Time 20 mins
Servings 2
Calories 441.7
Author carleigh

Equipment

  • Parchment Paper
  • chopping board
  • knife
  • Rice cooker or pot
  • Frying pan or grill

Ingredients

  • 340 gram tofu 1 block, cut into 1-inch chunks
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 tbsp hoisin sauce
  • ½ tsp sea salt
  • 2 handfuls spinach
  • ½ cup cherry tomatoes diced
  • ½ red onion diced
  • ¾ cup vegan yogurt unsweetened
  • 4 tbsp hot sauce
  • ½ tsp garlic powder
  • 1 tsp italian seasoning
  • 2 whole grain tortillas
  • ½ cup Brown rice cooked

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper.
  • Cook your rice and allow it to sit with the lid closed. Any leftover rice can be used for a different recipe.
  • Toss the chunks of tofu in a bowl with the cumin, garlic powder, paprika, hoisin and sea salt. Transfer to the baking sheet, and if desired, spray with a small amount of oil. Bake for 20 minutes, tossing halfway through, until crispy.
  • In the meantime, make the creamy hot sauce. Combine the vegan coconut yogurt with hot sauce, garlic powder and italian seasoning. If it is too thick, add a small amount of water.
  • Once the tofu is cooked, assemble the wraps. First with the spinach, then rice, tofu, vegetables and finishing with the sauce. Wrap, and then grill in a hot pan to seal and make the outside crispy.

Nutrition

Calories: 441.7kcal | Carbohydrates: 57.4g | Protein: 25g | Fat: 13.2g | Saturated Fat: 2.3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2.4g | Cholesterol: 0.2mg | Sodium: 1733.6mg | Potassium: 419mg | Fiber: 8g | Sugar: 12g | Vitamin A: 3138.9IU | Vitamin C: 52.9mg | Calcium: 478.6mg | Iron: 5.5mg