Black Bean Tofu Burritos

June 5, 2011

Long before we were vegan, we regularly made “Tofu Burritos” from a great vegetarian cookbook called The Moosewood Restaurant Cooks at Home.  Then sometime last summer we found a tasty recipe on a fun vegan blog called Vegan Piggy called “El Cheapo Burritos”.  We decided to try to combine these recipes into a new favorite.  We were really happy with the result, and we make this recipe all the time.  It’s delicious in a wrap (our favorites are the Organic Whole Wheat Tortillas from Trader Joes), but it’s also tasty in a bowl.  In both cases we garnish it with green olives, our favorite salsa and some avocado. 

NOTE: Some of our non-vegan friends might consider putting cheese on this.  But before you do that, please don’t!  This is delicious on it’s own, trust us!

Here’s the recipe:

1 cup brown rice (uncooked)
1 tablespoon olive oil
3 cloves garlic
1 medium onion, diced
2 bell peppers (any color!), chopped
1 lb extra firm tofu diced into cubes
2 teaspoons paprika
1 tablespoon cumin
1 teaspoon corriander
1 teaspoon oregano
1/4 teaspoon cayenne pepper
2 15 oz cans of black beans, rinsed
1 15 oz can of diced tomatoes, with juice
1/4 cup tomato paste
2 tablespoons soy sauce
1 cup fresh or frozen corn

Start your brown rice cooking on the stove or in your rice cooker first.  You’ll need this after about 20 minutes of cooking the other ingredients.  In your food processor, blend 1 can of black beans with 1 can of diced tomatoes, set aside.  (If you don’t have a food processor, you could use a blender.)

Heat oil in a large pan (we use our 5 quart saute pan, but a large wok works too) and saute garlic and onions for 1-2 minutes.  Add bell peppers and cook until the peppers are tender (5-7 minutes).  Add the tofu and spices and cook for 5 more minutes.  Now add the cooked brown rice, tomato-bean mix, the other can of black beans, tomato paste, soy sauce and frozen corn.  Cook another 5-10 minutes until everything is heated and mixed completely.

Serve in a wrap or in a bowl garnished with chopped green olives, salsa and avocado.  Add salt and pepper to taste.  Enjoy!

6 Comments to “Black Bean Tofu Burritos”

  1. Heather maxon
    June 6th, 2011

    Mexican inspired food is my favorite, can’t wait to try! Sounds yummy, easy and conveinient- a perfect quick lunch or dinner idea!

  2. Bobbi
    June 6th, 2011

    Yum! Sounds like a good dinner for tonight!

  3. Vocal Vegan
    June 6th, 2011

    Let me know how it turns out!! We love to have this for dinner one night, then have it for lunch as leftovers. 🙂

  4. Angie
    July 11th, 2011

    this looks amazing Sharon! Why are you not my next-door neighbor?? 🙂 We’ll definitely try this in a bowl.

  5. Michele
    October 18th, 2011

    Thank you for encouraging a better lifestyle by sharing your recipes! I just printed out the tofu burritos and can’t wait to try it. And I love the beet on the web browser tab!

  6. Vocal Vegan
    October 18th, 2011

    Thanks Michele!! I can’t wait to hear how it turns out. I love these with chopped green olives (if you like salty things, you’ll love olives on top). : )

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