Herbed Tofu Burrito Recipe

Press and cube the tofu

Drain the 14 oz extra-firm tofu. Wrap in a clean kitchen towel or paper towels and place a weighted cutting board or heavy skillet on top for 10–15 minutes to press out excess water. Unwrap and cut the tofu into 1/2-inch cubes.

Make the herb marinade

In a medium bowl whisk together 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 2 tbs chopped cilantro, 1 tbs chopped parsley, 1 tsp dried oregano, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp black pepper until combined.

Marinate the tofu

Add the cubed tofu to the marinade and gently toss to coat. Let sit at room temperature 15–20 minutes (or refrigerate up to 2 hours) so the tofu absorbs flavor, stirring once halfway through.

Prep the vegetables

While tofu marinates, slice 1 red bell pepper and 1 yellow onion thinly, mince 1 jalapeño (seeded if you prefer less heat), and measure 1 cup corn and 1 cup rinsed black beans. Rinse and drain 2 cups packed baby spinach.

Cook vegetables

Heat a large skillet over medium-high heat and add 1 tbs vegetable oil. When shimmering, add sliced onion and bell pepper. Sauté 5–6 minutes until softened and slightly charred at edges. Add corn and jalapeño and cook 2 more minutes. Stir in black beans and baby spinach; cook until spinach wilts, about 1–2 minutes. Transfer vegetables to a bowl and wipe the skillet clean or keep warm on very low heat.

Sear the marinated tofu

Return the skillet to medium-high heat (add a touch more oil if pan is dry). Add marinated tofu cubes in a single layer (work in batches if needed) and sear, undisturbed, 3–4 minutes per side until golden and slightly crisp. Toss gently to brown other sides; total cook time about 8–10 minutes. If marinade remains in the bowl, spoon a little into the skillet for extra flavor while cooking, being careful to avoid excess moisture.

Combine tofu and vegetables

Add the cooked vegetables back to the skillet with tofu and toss to combine. Taste and adjust seasoning with an additional pinch of salt, pepper, or lime juice if desired.

Warm the tortillas

Warm 4 large flour tortillas on a dry skillet or griddle over medium heat 20–30 seconds per side until pliable, or wrap in a damp towel and microwave 20–30 seconds. Lightly brush or spray with nonstick spray (optional).

Assemble the burritos

Lay a warm tortilla flat. Spoon about 1/4 of the tofu-vegetable mixture down the center of each tortilla (roughly 1 to 1 1/4 cups). Top with 1/4 cup shredded cheese, 2 tablespoons sour cream or Greek yogurt, 1/4 cup salsa, a few slices of avocado, and a sprinkle of fresh cilantro leaves. Squeeze a little lime over fillings if you like.

Fold and finish

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to close. Place the seam-side down on the warm skillet and press gently for 30–60 seconds to seal and crisp the outside. Repeat for remaining burritos.

Cut each burrito in half on the diagonal and serve immediately with extra salsa, lime wedges, and any remaining avocado or cilantro. Enjoy warm.