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Crispy tofu burritos packed with mushrooms and spicy potatoes, then tossed in hot sauce and browned. A satisfying dinner. They’re full of cilantro, fresh veggies, and FLAVOR!
Table of Contents
These crispy tofu burritos are a super flavorful burrito that’s packed with textures and flavors! Make the delicious savory tofu-mushroom filling, and spicy potatoes, then add to the tortillas along with fresh cilantro and veggies. Roll them all up into a burrito.
From there, you pan fry the burritos with a little oil and hot sauce to make them crispy, spicy, and totally addictive.
This is a bean-free burrito, but you can add beans if you like. You can also serve the flavorful fillings as tacos, wraps, taquitos or quesadillas.
Why You’ll Love Crispy Tofu Burritos
- smoky tofu and mushrooms with spicy potatoes inside
- lots of fresh herbs and veggies
- nut-free
- soy-free and gluten-free options
More Vegan Burritos
Crispy Tofu Burritos
Ingredients
For the tofu mushroom filling:
- 1 teaspoon oil
- 1 to 2 teaspoons chili powder,, I use chipotle chili powder blend. You can use regular chili powder and add 1/2 teaspoon of chipotle pepper flakes.
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 2 teaspoons lime juice
- 1 tablespoon tomato paste
- 1/4 cup of water, or broth
- 7 ounces of firm or extra firm tofu, pressed for 15 minutes, then cubed or sliced, as you like
- 4 ounces of mushrooms, sliced into 3-mm thick slices. I use cremini or white mushrooms. You can also use baby portabella.
- 1/2 cup sliced red onion
For the potatoes:
- 1 teaspoon oil
- 1 1/2 cup peeled and cubed potatoes, I use Yukon gold, but you can also use russet potatoes, chopped into 3/4-inch cubes
- 1 teaspoon Italian herb blend
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika or smoked paprika
- 1/2 teaspoon salt
For the rest of the burrito:
- cooked rice, as needed
- 1 tomato, chopped small
- 1/4 cup of chopped onion
- 3 to 4 tablespoons of chopped cilantro
- vegan cheese, optional. I use some cheddar shreds.
- 4 or 5 large tortillas, at least ten inches
To fry the burritos:
- 2 teaspoons of oil
- 3 to 4 teaspoons hot sauce
Instructions
Make the tofu mushroom filling:
- To a skillet over medium heat, add the oil, then add in the salt and spices, the 2 teaspoons of lime juice, and the tomato paste and 2 tablespoons of the water and mix really well.
- Add in the tofu, mushroom and onion and mix well to coat. Cover with the lid and cook for 7 to 8 minutes, then remove the cover, stir really well and continue to cook to thicken the mixture and dry it out a little bit.
- Carefully taste and adjust salt and flavor. Add more salt and chili powder, if you like. Cook for another 4 to 6 minutes, depending on your mushrooms and the moisture content in the pan. If the mixture is drying out too much in between cooking, you can add in splashes of water to mix in when the mixture is cooking with the lid on. Transfer the mixture to another bowl.
Make the potatoes:
- In the same skillet, add the oil and heat over medium heat, then add the potatoes and toss to coat. Add all of the spices and salt and toss again to coat.
- Cover with the lid, cook for 3 to 4 minutes, then reduce the heat to medium-low, and continue to cook, stirring often, for another 2 to 3 minutes. Cover with the lid again, and let it cook for another 3 to 4 minutes and see if your potatoes are cooked or not. Depending on the size of the potatoes, your stove, and the pan, they should get done anywhere from 8 to 12 minutes. Once the potatoes are cooked, transfer them to another bowl.
To assemble your burrito:
- Warm up the tortillas in the microwave or on your gas stove. Then, add a layer of cooked rice, some tofu filling, and some of the potatoes. Top with onion, tomatoes, cilantro, cheese, and a good drizzle of lime juice. Then fold up into a burrito shape. Prep the remaining burritos, and set them aside.
To seal the burritos:
- Heat the same skillet over medium-high heat, add a few drops of oil and 1 teaspoon of hot sauce for each burrito. Place the burritos seam-side-down on the skillet. Cook to seal that side for 2 to 4 minutes, and then move them around so that they are warmed on all sides and so they pick up some of the hot sauce mixture on all sides. Repeat for all the burritos and serve.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients and Substitutions
- dried spices – Chipotle chili powder and onion powder give the tofu mushroom filling a smoky, savory flavor that’s just incredible!
- lime juice – For acidity. You’ll add this to the tofu filling and on top of everything before you roll the burrito.
- tomato paste – Adds umami to the tofu filling.
- tofu and mushrooms – This is the burrito filling. Make sure that you press your tofu for the best texture!
- red onion – Cooked red onion ups the umami in the tofu burrito filling even more!
- potatoes – You can use Yukon gold or russet potatoes to make this part of the filling.
- herbs and spices – We’re seasoning the potatoes with Italian herb blend, garlic and onion powders, and paprika for an amazing flavor!
- other fillings – Fresh tomato, onion, and cilantro bring a lovely freshness to this burrito, while cooked rice and vegan cheese make it hearty and filling.
- tortillas – Make sure you’re using large, burrito-sized tortillas to make this.
- hot sauce – You’ll seal the burritos and crisp them up in a little bit of oil and hot sauce before serving.
Tips
- When you’re making the tofu burrito filling, make sure that you let it dry out some before removing from the heat. You don’t want it too dry, but it shouldn’t be super wet, because then you’ll end up with soggy burritos.
- How long the potatoes need to cook depends on the potatoes you use, your stove, and your pan. Just keep checking in until they’re fork-tender.
- See the video for how to roll the burrito, if you need help.
How to Make Crispy Tofu Burritos
To a skillet over medium heat, add the oil, then add in the salt and spices, then add two teaspoons of lime juice, and the tomato paste and 2 tablespoons of the water and mix really well.
Add in the tofu, mushroom and onion and mix well to coat.
Cover with the lid and cook for seven to eight minutes, then remove the cover, stir really well and continue to cook to thicken the mixture and dry it out a little bit.
Carefully and adjust salt and flavor. Add more salt and chili powder, if you like. Cook for another four to six minutes, depending on your mushrooms and the moisture content in the pan. If the mixture is drying out too much in between cooking, you can add in splashes of water to mix in when the mixture is cooking with the lid on.
Transfer the mixture to another bowl.
In the same skillet, add the oil and heat over medium heat, then add the potatoes and toss to coat. Add all of the spices and salt and toss again to coat.
Cover with the lid, cook for three to four minutes, then reduce the heat to medium-low, and continue to cook, stirring often, for another two to three minutes. Cover with the lid again, and let it cook for another three to four minutes and see if your potatoes are cooked or not. Depending on the size of the potatoes, your stove, and the pan, they should get done anywhere from eight to 12 minutes.
Once the potatoes are cooked, transfer them to another bowl.
To assemble your burrito, warm up the tortillas in the microwave or on your gas stove.
Then, add a layer of cooked rice, some tofu filling, and some of the potatoes.
Top with onion, tomatoes, cilantro, cheese, and a good drizzle of lime juice. Then fold up into a burrito shape. Prep the remaining burritos, and set them aside.
To seal the burritos, heat the same skillet over medium-high heat, add a teaspoon of oil a teaspoon of hot sauce for each burrito. (Or use some chili powder blend instead of hot sauce)
To make this without soy, you can use canned or cooked black beans, chickpeas, or lentils instead. Or use chickpea flour tofu. Also make sure your non-dairy cheese is soy-free.
To make this gluten-free, use gluten-free tortillas.
Yes! As long as your vegan cheese is nut-free, these crispy tofu burritos are naturally nut-free.
Place the burritos seam-side-down on the skillet. Cook to seal that side for two to four minutes, and then move them around so that they are warmed on all sides and so they pick up some of the hot sauce mixture on all sides. Repeat for all the burritos and serve with salsa of choice.
All your recipes are full of flavour and this one has it in spades. Delicious. I overstuffed the first burrito but learned my lesson and put less in the others. As soon as I saw this also had spicy potatoes, I immediately had to make it. I hope people make this and treat themselves to a delicious meal.
Yay! Thanks for taking the time to comment.
I made these tonight for Cinco de Mayo. Just delicious! I used black beans instead of tofu and didn’t use oil, except for the final step of browning the burritos. They came out much more moist than expected and I loved the mushroom element. I served with salsa and guacamole with a side salad. I will definitely make them again. Thank you for the terrific recipe, Richa!
Happy Cinco! Sounds delicious.
This was delicious. I haven’t made this in a while. Time for another round. Definitely a winner 👌
Yay! Happy to hear it.
Fantastic flavor! Unfortunately the tortillas I used were a bit small so I had to modify things and fold them in half similar to a quesadilla. I did see that you recommended tortillas that were at least 10″ but I wanted to use what I had on hand which were about 8″ in diameter.
I’m not vegan though I do eat vegan at times but I used regular cheddar cheese here. Care does need to be taken when adding the hot sauce to the oil. If the oil is too hot it will cause a fair amount of splattering. I needed up putting some green sriracha sauce inside before finishing in the skillet. There is a lot of latitude with this recipe to add different seasonings.
This is the 4th recipe I’ve made from your blog over the past few weeks and will be making this again.
thank you for this! so glad you enjoyed
Very very tasty, Richa! Loved it! Great idea to “toast” the burrito in hot sauce!
You can toast in various sauces and spices for some fun flavors!
These were amazing. I will definitely be making them again. I used a vegan sour cream as a dip. Soooo good.
Awesome!!
Richa, had I used tofu when making these, I have every confidence I would give it 5 stars. As it turns out, I used chick peas per your suggestion and found it rather bland texturally. And despite all the spices, just a bit underwhelming. But – I then drizzled the insides with tamarind chutney and it made a huge difference- so much tastier!
Next time, I’ll make them using tofu. Thank you for this recipe!
Use more of the spices. Some foods have a lot more thick volume and need spice amounts adjusted.
Thanks Richa. I actually did use more spices, but as I said, it was really more of a textural thing. I think using the tofu would give it more of a good chew vs the softness of the chickpeas.
These crispy tofu burritos with spicy potatoes are a flavor explosion! The combination of the crunchy tofu and the zesty potatoes is simply mouthwatering. I love how the spices give it just the right amount of kick, and wrapping it all up in a burrito is pure genius. This recipe has become a regular in my meal rotation – thanks for sharing!
thank you!
Would love to try this, it looks so good! Do you have any suggestions for someone who doesn’t like mushrooms?
You can use just tofu or use cooked lentils instead of mushrooms.
As a Texan, and with this being a Tex Mex recipe, I’d suggest substituting the Italian seasoning for a taco blend, or just adding in your own cumin, chili powder, etc. The Italian seasoning just has no place here.
You can do that. Both work well. Italian herbs have oregano and thyme that anyway are a part of chili blends.