Burritos are a regular meal in our house.
We have our favorite ways to prepare them.
And these BRT Burritos just made the list.
I’d been meaning to experiment and develop a tofu burrito recipe for a long time. I finally did a few months ago. The tofu in these burritos is so good, it can easily stand alone.
But it’s extra delicious in these burritos.
Liquid smoke and smoked paprika are the major flavor contributors here. It’s incredible how these two ingredients transform the tofu into a smoky, slightly sweet meat substitute that tastes like it just came off the grill.
Other BRT Burrito Components
The cilantro lime rice in these tofu burritos adds even more flavor. It’s the same rice as in my Beyond Meat Burritos, and it pairs just as well with this smoky paprika tofu as it does with Beyond Meat and other meat substitutes.
Each burrito is finished off with black beans and cheddar. Keep the burritos vegan by omitting the cheddar, or use vegan cheddar. You can also make these burritos gluten-free by using corn tortillas.
I prefer a slightly crisp (or really crisp) tortilla on my burritos. So we grill these burritos in the skillet until they’re golden brown. If you haven’t done this to a burrito before, trust me. It’s good.
Make Tofu Burritos!
These BRT burritos are a meal our whole family looks forward to for dinner, and as leftovers for lunch the next day. Make these tofu burritos for a burrito that’s unique and full of flavor.
Think of aminos as a healthy soy sauce alternative that’s lower in sodium and richer in flavor. There’s a smokiness to Bragg Liquid Aminos that enhances the flavor of the smoky paprika tofu in these burritos.
BRT Burritos (Bean Rice Tofu Burritos)
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
- 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 nonstick skillet—make sure it's nonstick! (See my note below.) 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.