Today I am sharing an easy recipe for a Southwest Tofu Burrito with Avocado.
This skillet-made filling is super easy to whip up. Then all you do is stuff your burrito (or taco) tortillas, add some avocado and red cabbage and maybe some additional spicy sauce and serve! Easy skillet meal. You could even make a burrito bowl if you’d like by adding the sofritas to a bed of greens like crunchy romaine!
Get this recipe, one of my go-to faves for weeknight dinners!..
disclosure: sponsored by House Foods Tofu.
Packed with protein!
This scramble is packed with plant-based protein. Add in some healthy fats from the buttery avocado and veggie goodness from crunchy red cabbage and tomato-filled salsa and you have a satisfying and healthy meal.
Change it up!..
Here are some ways to give your tofu burrito a spin…
- Add in more veggies! (always an option)
- Make these tacos or mini burritos instead of giant burritos
- Serve the tofu on a bed of dressing-tossed spinach or crunchy romaine lettuce
- Add an extra dose of melty vegan cheese for a richer cheesy flavor
- Make some DIY cashew sour cream to add in there too!
- Serve with a side of limes or hot sauce
- Instead of avocado, make some mango guacamole to add.
Have a skillet tofu burrito night! This recipe reminds me of making sloppy joes, because it has that same ease. You make filling in a skillet and load it into a tortilla to serve! These hearty New Mexico-inspired burritos are packed with spicy tofu sofritas, a salsa-infused scramble with onions and southwest spices – avocado, red cabbage and a spicy chipotle mayo sauce complete too.
This recipe is part of the House Foods 50 Plates of Tofu recipe campaign that brings to life one tofu-based recipe for each state. Follow along here.
My 50 Plates of Tofu Posts so far:
Southwest Tofu Burrito
- 12 0z tofu, firm or extra firm – House Foods brand used
- 1 cup chunky salsa, any variety (mild, medium or spicy – your choice)
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 1 Tablespoon extra virgin olive oil
- ½ teaspoon chipotle powder
- 1 teaspoon cumin powder
- ¼ – ½ cup nutritional yeast
- ½ teaspoon sea salt
- 1 avocado, sliced
- 1 ½ cups red cabbage, thinly shredded
- 2 large burrito-sized tortillas , or smaller sized – or taco tortillas
- ½ cup shredded vegan cheese, optional
Vegan Spicy Sauce:
- ¼ cup vegan mayo
- 1 teaspoon maple syrup
- ¼ teaspoon chipotle powder
- Combine all the vegan mayo ingredients and whip together in a small bowl. Place in the fridge to chill.
- Drain your tofu and squeeze dry with a paper towel or clean dish towel.
- Add the olive oil to a large skillet and warm over high heat. Add the onions and garlic to the skillet and saute for 2-3 minutes. Then add in the tofu by crumbling into small scrambled pieces with your hands. Add the salsa. Also sprinkle in the spices and nutritional yeast. Fold everything together using a spatula. Reduce heat to medium. Allow to cook 3-5 minutes, or until the moisture cooks off a bit and the tofu softens, marinating with all the flavors. You want most of the excess liquid from the salsa and tofu to be absorbed or cook off. Remove from heat when done.
- Warm your tortillas and start filling them. Add a generous slather of the chipotle mayo and spread evenly over the tortilla. Then add about 1 heaping cup of the tofu mixture. Followed by the optional shredded vegan cheese, cabbage and avocado. Fold up the tortillas, slice and serve warm.
nutrition estimate | per serving
More About Tofu. I love that tofu is incredibly versatile and can be used in both sweet and savory recipes. Tofu is an excellent source of complete plant-based protein! House Foods Tofu comes in organic and conventional product lines and is always Non-GMO Project Verified. Silken tofu is one of my very favorite egg replacers when baking. Tofu as an egg replacer always gives me fluffy muffins and the best chewy-fluffy textured cookies.
I also adore tofu scrambles for recipes like a breakfast burrito. I hope you love following along with my tofu recipes – I have some really delicious recipes yet to come!
disclosure: this post is sponsored by House Foods Tofu‘s 50 Plates Series, but all opinions are my own.