Ready In50 min

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These crispy tofu, rice and cheesy bean burritos come together quickly for a satisfying weeknight meal. The tofu, which is pressed to expel excess moisture, is a little spicy thanks to the addition of crushed red pepper, but you can increase or decrease the heat level as you like, depending on your audience, or simply serve the burritos with a bottle of your favorite hot sauce, to customize bite by bite. Rice and beans provide heft, and avocado and spicy mayo round out the fillings beautifully before they’re all rolled together into a flour tortilla. While the other fillings can be stored in the fridge, the tofu is best enjoyed shortly after it comes off the skillet, when its edges are at their crispiest. A large flour tortilla is the ideal vehicle for these burritos, but the filling also works well as burrito bowls; double the rice if skipping the tortillas.

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Yield:4 servings

1 (14-ounce) block extra-firm tofu

4 tablespoons canola oil, divided

Juice of 2 limes

1 tablespoon soy sauce

4 teaspoons ground cumin

2 teaspoons fine sea salt

1 teaspoon paprika

1 teaspoon crushed red pepper

½ teaspoon ground black pepper

¼ cup cornstarch

4 burrito-size flour tortillas

1 cup canned refried beans, for serving

¼ cup shredded Cheddar (optional), for serving

1 cup cooked Mexican rice (or white rice), for serving

Avocado slices, for serving

Spicy mayo (mayonnaise mixed with hot sauce), for assembly

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

87 grams carbs; 7 milligrams cholesterol; 668 calories; 14 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 27 grams fat; 6 grams fiber; 868 milligrams sodium; 22 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Step 1

Set the tofu on a plate, cover it with a kitchen towel or paper towels and place a cast-iron skillet or other heavy object on top to press it for 15 minutes. 1.

Step 2

In a bowl, tear the pressed tofu into bite-size pieces. Add in 2 tablespoons of oil, plus the lime juice, soy sauce, cumin, salt, paprika, crushed red pepper and black pepper. Toss lightly together with a spoon, then add in the cornstarch and incorporate it into the tofu evenly. 1.

Step 3

In a large cast-iron skillet, heat up 1 tablespoon of oil over medium-high until it is shimmering, about 2 minutes. Add in half of the tofu and cook for 2 to 3 minutes, stirring only once or twice as needed, until the tofu is browned and crispy underneath. Flip with a spatula and cook the other side for 2 to 3 minutes. Transfer the cooked tofu onto a paper towel-lined plate. 1.

Step 4

Add the remaining 1 tablespoon of oil to the skillet and once it is shimmering, about 30 seconds, add the remaining tofu and repeat the process. 1.

Step 5

Meanwhile, prepare and warm up your tortillas and other fillings. 1.

Step 6

To assemble the burritos, spread ¼ of the beans and cheese onto the center of a warmed-up tortilla and top with ¼ of the rice, then the tofu and avocado; drizzle with the spicy mayo. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll into a burrito. Serve immediately.

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