This burrito is filled with sriracha tofu, black beans, guacamole, onions, and tomatoes, making it a delicious and comforting meal. Add this high-protein meal to your weekly meal plan and serve with a side of refried beans or corn!
I think Mexican food is by far my favorite out of all ethnic foods. First, it’s very plant-based friendly as beans, corn, and guacamole are among the foods prevalent in these types of meals. Also, burritos and tacos are the way to my heart 100%. I’ve been trying to reintroduce beans back into my diet recently after having experienced some digestive issues last year. I discovered that the amount of fiber I was eating was causing some trouble with my digestion and causing pain. Over last summer, I ate beans all the time. They were a huge staple for me but I found that I was eating them in such high quantity and pretty much every day that they were causing my stomach some issues. So, I tried eliminating them for a short while to see if it helped, and it did. However, beans are great. They are a great source of fiber, iron, and protein so I definitely didn’t want to cut them out of my diet completely. Recently, I’ve been trying out new recipes that have helped me re-incorporate beans back into my diet.
I also really love tofu, especially in wraps, burritos, and tacos. For this recipe, I marinated the tofu in a sweet sriracha sauce and it was absolutely delicious. The tofu and beans make this burrito high-protein and fill it with some really essential nutrients that are key in a plant-based diet.
How to Make
So, I have recently discovered the key to making crispy tofu. My dad and my sister hate tofu unless it is super crispy and flavorful. Since being home due to COVID-19, I have had to change the way I cook tofu to make it crispier. Personally, I will eat tofu no matter what form it is in.
If you are one of those people that prefer your tofu crispy over soft, I have the way to cook it form you. First, you’ll want to drain all the liquid out and press the tofu with a cloth to get any extra liquid out from the tofu. Then, slice the tofu into your preferred size. For this recipe, I did about 1/2-inch cubes. Then place on a baking tray, spray/ coat with oil (I used avocado oil), and broil for about 20-30 minutes. The longer you leave it, the crispier it will be. Halfway through, flip the tofu.
Then, once the tofu is cooked, coat in the sweet sriracha sauce. For the sauce, I mixed 1/4 cup maple syrup with 1/4 cup sriracha.
For black beans, I typically just buy them canned because the dry versions take forever to cook. It’s up to personal preference whichever you want to use and you can definitely prepare them the same way for this recipe. If you choose dried, just make sure to soak them overnight and cook them beforehand.
For canned, I rinse off the black beans which helps to cut the sodium content by 40%. Then, in a saucepan I will add 3 tbsp olive oil, 3 tbsp taco seasoning, and 1 tbsp garlic powder. Heat for 1 minute and then add in the beans. Add in 1/4 cup of water and cook the beans. You may need to keep adding water to prevent the beans from sticking to the bottom of the pan and to soften them.
I love avocados whole-heartedly. So, whenever I can add them to a recipe, you bet that I do. Personally, I make guac by mashing one avocado and then adding 1 tbsp lemon juice, dash of black pepper, and 1 tbsp sriracha. Then you can add onions, tomatoes, and any other toppings you prefer.
For the beans, you can use any other beans you have on hand. Kidney beans or pinto beans would also work for this recipe. For the tofu, you could substitute this for tempeh and cook it in a saucepan with the sriracha sauce for about 2-3 minutes on each side.
The tofu and black beans can be stored in an air-tight container in the fridge for up to 5 days. Any extra guac can be stored for about 24 hours in an airtight container in the fridge.
Tofu and Black Bean Burritos
- 4 tortilla wraps
- 1 pack of extra firm tofu
- 2 cans black beans, drained and rinsed
- 2 avocados
- 1 white onion
- 1 medium tomato
- 1/4 cup maple syrup
- 1/4 cup sriracha
- 1 tbsp lemon juice
- Preheat the oven to 425 F.
- Drain the water from the tofu and press with a cloth to get any extra liquid out. Then slice the tofu into 1/2-inch cubes and place on a baking tray. Coat with avocado or olive oil. Bake for about 20-30 minutes, flipping halfway through. The longer you bake, the crispier it will be.
- While the tofu is baking, prepare the sriracha sauce. Mix the maple syrup and sriracha together in a bowl.
- Also while the tofu is baking, add 3 tbsp olive oil, 3 tbsp taco seasoning, and 1 tbsp garlic powder to a saucepan. Heat on medium-high heat for 30 seconds and then add in the black beans. Add in 1/4 cup of water as well. Cook for about 8-10 minutes, continuously adding water to prevent the beans from sticking to the pan and to help with the cooking process.
- In a small bowl, mash the two avocados and add in 1 tbsp lemon juice, 1 tbsp sriracha, and a dash of black pepper. Mix together.
- Chop up the onion and tomato and mix together in a small bowl.
- Once tofu is done cooking, coat in the sriracha sauce and let cool.
- Then, add in black beans, tofu, guac, onions, and tomatoes to a tortilla wrap and roll like a burrito. Serve and enjoy.
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