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Tofu Burrito
5 from 4 votes

BRT Burritos (Bean Rice Tofu Burritos)

These BRT Burritos are filled with smoky paprika tofu, cilantro lime rice, black beans & cheddar.  Vegan, vegetarian, or gluten-free options.
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Servings: 8 burritos
Print Recipe


For the smoky paprika tofu:

  • 16 oz extra firm tofu, press as much water out with your hands as possible
  • 2 Tbsp olive oil
  • ½ tsp sea salt
  • 1 tsp smoked paprika
  • ½ tsp paprika
  • ½ tsp onion salt
  • ½ tsp garlic powder
  • 1 tsp liquid smoke
  • 1 Tbsp Bragg liquid aminos
  • 1 tsp lime juice, fresh

For the cilantro lime rice:

  • 4 cups cooked white rice, I prefer Basmati (in my rice cooker, 4 cups cooked white rice equals 1 ½ cups dry white rice)
  • 2 Tbsp olive oil
  • 2 Tbsp butter or Earth Balance, diced into small cubes (or use an additional 2 Tbsp olive oil)
  • ½ - ¾ tsp sea salt
  • ¾ cup cilantro, minced
  • 1-2 Tbsp lime juice, freshly squeezed

Everything else:

  • 5-8 Guerreo's Riquisimas Soft Taco or Riquisimas Burrito size tortillas, use whatever tortilla size and brand you prefer, but this is what I recommend
  • 1 15 oz can black beans, drained
  • 2 cups freshly grated cheddar, use more or less cheddar to preference or sub with vegan cheddar to keep these burritos vegan


Make the rice

  • Make the rice via your favorite cooking method. (I prefer to use my rice cooker.)
  • Once the rice finishes cooking, take it off the heat and take off any lid from your cooking devise. Let the rice sit uncovered for about 10 minutes before adding any of the seasonings. This will hep the rice retain its shape, and not turn into a big rice clump, when we add the seasonings.
  • After ten minutes, add the olive oil, butter/Earth balance, cilantro, ½ tsp salt, and lime to the rice. Mix everything together until incorporated. Taste, and add the additional ¼ tsp salt or more lime juice, if needed.
  • While the rice cooks, you can drain the beans, grate the cheese, and make the tofu.

Prepare the tofu

  • Over the sink, press as much water as possible out of the tofu. Just sandwich the tofu between your hands and gently press it.
  • Next, cube the tofu (see my tofu tutorial here for my preferred cubing method) into about ½ inch pieces.

Cook the tofu

  • Add the tofu and olive oil to a skillet—I strongly recommend using a non-stick skillet. Turn the heat on to medium-high, and let the tofu cook for 3 minutes.
  • Now add the salt, paprika, onion salt, garlic powder, ½ tsp smoked paprika, and ½ tsp liquid smoke.
  • Cook until the liquid is absorbed and the tofu has browned, about 10-12 minutes. Flip the tofu occasionally with your spatula to keep if from sticking to the bottom of the pan.

Finish the tofu

  • Now add the aminos and the remaining ½ tsp smoked paprika. Cook for an additional 7-10 minutes, keeping the heat on medium-high. Remember to flip the tofu occasionally.
  • Now turn off the heat, and immediately add the remaining ½ tsp liquid smoke, and the lime juice. Toss the liquid smoke and lime juice into the tofu. Tofu is done.

Compile the burritos

  • I prefer to use about 8 Guerrero Soft Taco tortillas. The measurements that follow are based on use of these tortillas. Adjust the measurements to preference if you use a different tortilla size.
  • Take a tortilla. Lay about ⅓ cup rice down the center of the tortilla. Now add about 2 Tbsp of black beans, and 2 Tbsp of tofu. Sprinkle 2-3 Tbsp of cheddar over the top.
  • Fold the tortilla up into a burrito. Repeat until you’ve assembled all the burritos. That should be about 8.

Grill the burritos

  • Add a few Tbsp of canola oil to a clean skillet. Heat the oil over medium for 30 seconds, then add a burrito (or two) to the skillet.
  • Grill/fry the burrito over medium heat until the tortilla side that is face down in the skillet turns golden brown, about 3-4 minutes.
  • Flip the burrito so the other side is now face down in the skillet, and fry for an additional 3-4 minutes, until this side is also golden brown.
  • Remove the grilled burrito from the skillet, and place on a plate lined with a paper towel to remove excess oil.
  • Repeat the process until you’ve grilled all the burritos.

Serve and enjoy!

  • Serve the BRT burritos with your favorite condiments, including salsa, sour cream and avocado.


These burritos are vegetarian.
Therese burritos are gluten-free if you use gluten-free tortillas.
These burritos are vegan if you use Earth Balance in the rice, and omit the cheddar or use vegan cheddar.