If you’ve tried my Vegan Butter Chicken, you will know how delicious this way of baking tofu in the oven can be. It really does taste a lot like chicken! I’ve put a Mexican spin on it and I think you are going to fall in love. You can make burritos using flour tortillas OR add it to a burrito bowl, either way is perfectly delicious depending on your mood. If you are making this for more than 3 people, I recommend doubling the recipe. It will also go further if you serve with rice, beans and other fillings/toppings.
How to press tofu, the easy way
Tofu that has been packed in water usually needs to be pressed before using to remove the excess water. It will hold it’s shape better with the extra water removed and become more stable for cooking. You can avoid all of this by purchasing the super-firm tofu that is vacuum packed. I don’t own a tofu press, so this is how I do it: Remove the tofu from the package and wrap in paper towels or a clean tea towel. Set it on a plate or on the counter, and place a plate on top. Next, add a few heavy books or better yet, a heavy cast iron pan. I find I really only need about 20 minutes of pressing time.
How to make Sheet Pan Burritos
While your tofu presses, slice the peppers and prepare any additional fillings you’d like such as rice, beans, etc. Rip the tofu into bite sized pieces and add to a large ziplock bag with a little olive oil, cornstarch, salt, chili powder and onion powder. Shake gently to coat the tofu. Arrange on the pan, along with the bell peppers.
Bake for 30 minutes, until the tofu is crisp and golden, and the peppers are a little charred.
Additional burrito fillings
White or brown rice, cooked Black or pinto beans Guacamole Vegan Sour Cream Vegan Nacho Cheese or Nut Free Vegan Cheese Sauce Salsa Lettuce, tomatoes or avocado chunks
Want more burrito/taco fillings?
Instant Pot Vegan Burritos Sofritas Recipe Vegan Tacos with Tofu Sheet Pan Cauliflower Fajitas
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