We love trying new recipes. Especially when they go as well as this vegan burrito. A part of it even came about by accident, but more on that later.
If you’re on this page, there’s a good chance you know exactly how great vegan food can be. Some still have their doubts – and that’s fine – we’re here to change things.
On the filled wrap side of things, we’re growing quite a repertoire. Not quite as big as our curry selection, but we’re getting there.
If you’d like to see what else is about then we’d definitely recommend starting with one of these:
Sweet Potato Burritos (crazily nutritious and mega tasty)
Veggie Quesadillas (soooo satisfying)
and Chickpea Wraps (food really doesn’t get much easier).
Each and every one of those recipes holds a place in our hearts (I told you, we love food!), but when a friend asked me for a vegan burrito recipe I was genuinely surprised to see we didn’t already have one on the blog.
I could have sworn we did. Sure, all of the recipes above can be made vegan if wanted, but we realised we needed a real, ‘pure’ vegan burrito recipe.
Burritos are a pet love of ours, and we were very much up to the challenge of adding a vegan burrito to the roster.
Vegan Burritos
Smoked tofu is our go-to for this recipe – it’s quick to cook, easily accessible and packed with vegan protein.
In fact, tofu has a lot going for it! Check out this article on tofu by MedicalNewsToday and you’ll see a whole list of things tofu is believed to help with.
I use smoked tofu in this recipe as it really adds to the flavour. If you can’t find smoked tofu, regular is totally fine, too.
You could even chop it and marinade it in a tiny amount of oil with your favourite herbs or spices for a few minutes before cooking. This will add more flavour of the type you choose.
If you would like to know more about protein then get a free veggie high-protein meal plan.
Speedy Vegan Burrito
Ingredients
- 8 oz smoked tofu
- ½ onion
- 1 tsp olive oil
- ½ avocado
- ½ bell pepper, green
- ½ cup tinned chopped tomatoes (or 2 tbsp tomato paste)
- 2 large wholegrain wraps (or double the amount of small wraps)
- Salt and pepper to taste
- 4 tbsp soy yogurt
- 2 tsp sunflower seeds
Optional:
- 1 tsp Tabasco sauce (or sriracha, mixed in with the tomatoes)
- 2 tbsp Nutritional yeast
- 2 tsp Favorite spice mix
Also optional:
- 1 tbsp cilantro/coriander, fresh (or parsley, mixed in with the tofu at end of cooking)
Metric
Instructions
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Chop the tofu into tiny squares. Dice the onion and the bell pepper.8 oz smoked tofu, ½ onion, ½ bell pepper, green
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Heat up the olive oil and fry the tofu, onion and pepper on a low-medium heat for about 10-15 minutes. If things start to stick, you can add a little hot water to the pan instead of more oil. If you have a favorite spice mix to add, add that now as well. Add optional greens at the end of cooking.1 tsp olive oil, 2 tsp Favorite spice mix, 1 tbsp cilantro/coriander, fresh
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Scoop the flesh out of the avocado.½ avocado
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Mix some salt and pepper into the tinned tomatoes. If using, add a little spicy sauce.½ cup tinned chopped tomatoes, Salt and pepper to taste, 1 tsp Tabasco sauce
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When the tofu-mix is ready, heat up some tortilla wraps (twenty seconds on each side in a hot pan should do it, alternatively microwave).2 large wholegrain wraps
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If using tomato paste, spread a tbsp over each wrap. Lay out the tofu-mix down the middle of each wrap. Otherwise make a line of tinned tomato (if using), and another of avocado. Then the sunflower seeds and nutritional yeast. Another option is to mix the yeast into the yogurt, if using.2 tsp sunflower seeds, 2 tbsp Nutritional yeast
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Fold the bottom up slightly first, then each side and wrap tightly. Nothing should be able to escape out the bottom.
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Serve with a little soy yogurt if wanted.4 tbsp soy yogurt
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Voilà, your vegan burritos are ready!
