Burritos No. 5 Recipe

Press and crumble

Drain the 14 oz block of extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a weight (a heavy skillet or canned goods) on top for 15–20 minutes to press out excess liquid. Unwrap and crumble the tofu with your hands or a fork to a coarse ground-meat texture.

Optional firming

If you prefer a firmer, crispier texture, whisk cornstarch and water to a smooth slurry and toss the crumbled tofu with the slurry until lightly coated. This step helps browning but is optional.

Heat 1 tablespoon olive oil in a large nonstick or cast-iron skillet over medium heat. Add the diced potatoes in a single layer and cook, stirring occasionally, for 8–10 minutes until edges are golden and potatoes are tender when pierced with a fork. Season potatoes with 1/2 teaspoon salt and 1/8 teaspoon black pepper while cooking. Transfer potatoes to a plate and set aside.

In the same skillet, add the remaining 1 tablespoon olive oil and heat over medium. Add the chopped onion and diced red bell pepper; cook 4–5 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the crumbled (and optionally coated) tofu and the 8 oz soyrizo to the skillet. Break up larger pieces of soyrizo with a spatula. Cook 6–8 minutes, stirring occasionally, until tofu and soyrizo are browned and cooked through.

Stir in ground cumin, smoked paprika, chili powder, remaining 1 tsp salt, and remaining 3/8 tsp black pepper. Cook 1–2 minutes to toast the spices.

Return the cooked potatoes to the skillet and fold gently to combine, being careful not to over-mash the potatoes. Cook 1–2 more minutes for flavors to meld.

Remove the skillet from heat. Stir in lime juice and chopped cilantro. Taste and adjust seasoning with additional salt or hot sauce if desired.

Warm the flour tortillas: wrap tortillas in a clean kitchen towel or damp paper towel and microwave for 20–30 seconds, or warm individually in a hot dry skillet 20–30 seconds per side until pliable.

Lay a warm tortilla on a flat surface. Spoon about 1 to 1 1/4 cups of the tofu-soyrizo-potato filling down the center of each tortilla, leaving a 2-inch border at the ends.

Add optional fillings: 1/4 cup shredded cheese, 2 tablespoons salsa, a few slices or 1/4 cup mashed avocado, and 1 tablespoon sour cream or vegan crema if using.

Fold the sides of the tortilla toward the center, then roll the bottom up over the filling to form a tight burrito. Place seam-side down to keep closed.

If you like a crisp exterior, heat a skillet over medium and place assembled burrito seam-side down for 1–2 minutes to seal, then flip and crisp the other side 1–2 minutes until golden.

Slice burritos in half if desired and serve hot with extra salsa, hot sauce, or lime wedges on the side.