Go Back
–+ servings
Print

Smoky Chipotle Tofu Burrito

Mouthwatering veggie burrito filled with smoky chipotle-spiced tofu & black beans, chipotle cashew cream, brown rice, and veggies.

Course Main Course
Keyword easy vegan dinner recipe, smoky chipotle tofu burrito
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

Chipotle Cashew Cream

  • ½ cup raw, unsalted cashews (soaked in boiling water for 30 minutes)
  • 3 tbsp unsweetened, plain non-dairy milk
  • 1 chipotle in adobo sauce
  • 1 tsp minced garlic
  • 1 tsp lemon juice
  • 1 tsp kosher salt
  • ½ tsp granulated sugar
  • ½ tsp smoked paprika
  • Black pepper to taste

Chipotle Tofu and Black Beans

  • 14 oz. extra-firm tofu, drained and pressed
  • 2 tsp olive oil
  • 1 poblano pepper
  • 3 roma tomatoes
  • ½ medium yellow onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • ¼ tsp ground cinnamon
  • 1 tbsp tomato paste
  • 1 chipotle in adobo sauce + 1 tbsp adobo sauce
  • 2 tsp lemon juice
  • 1-15 oz. can black beans, drained and rinsed

Other fillings

  • Sauteed bell peppers (about 2 large peppers for 4-5 servings)
  • Cooked brown rice (about 1 cup for 4-5 servings)
  • Chopped romaine lettuce
  • Large wheat tortillas

Instructions

Chipotle Cashew Cream

  1. Soak cashews in boiling water for at least 30 minutes to soften.

  2. To a high-powered blender, add soaked cashews, non-dairy milk, chipotle in adobo, garlic, lemon juice, salt, sugar, paprika, and black pepper. Blend until creamy. Add 1-2 tbsp of water, if needed to help blend. Transfer cashew cream to a bowl, cover with plastic wrap, and refrigerate until ready to serve.

Chipotle Tofu and Black Beans

  1. Press and drain the tofu for at least 30 minutes. Preheat the oven to 425°F.

  2. Use your hands to crumble tofu into large chunks on to a baking sheet. Toss with 2 tsp olive oil and a dash of salt and pepper. Bake for 25 minutes.

  3. Add poblano pepper and tomato to a baking sheet. Roast for 35 minutes until charred and soft. Both tofu and pepper/tomato will go in the oven at the same time, so be sure to make note of when to take out tofu after 25 minutes.

  4. While tofu and veggies are roasting, heat a large skillet over medium high with 1 tbsp high-heat oil (avocado, grapeseed). Add sliced onion and cook for 3-4 minutes until soft and translucent. Add garlic and 1 tbsp tomato paste. Stir well and cook for 2 minutes until garlic is fragrant and tomato paste deepens in color.

  5. Stir in spices and cook for 1 minute until fragrant, stirring frequently to prevent burning. Add onion mixture to a high-powered blender. Once peppers and tomatoes are done, add to the blender along with the chipotle in adobo and lemon juice. Blend on high until well combined and creamy. Season with salt and pepper, as desired. Set aside.

  6. Heat a large skillet, preferably cast iron, with a drizzle of oil over medium high heat. Add cooked tofu and drained/rinsed black beans. Cook for a couple minutes until black beans are heated through. Pour in blended chipotle sauce and stir to combine. Cook for 3-4 minutes until slightly thickened.

Assembly

  1. To a large wheat tortilla, add a spread on a spoonful of chipotle cashew cream, fresh chopped lettuce, spoonful of cooked rice, chipotle tofu and black bean mixture, and sautéed bell peppers. Wrap up and seal burrito.

  2. Heat a large skillet over high and drizzle in oil to coat. Add burrito, seal side down, toast until golden brown on both sides. Slice in half and enjoy!