This chipotle tofu potato burrito is loaded with vegetables, protein, and bold flavor. It makes a satisfying lunch or dinner and is an excellent meal-prep option.
Recipe originally published March 19, 2012
Chipotle Tofu Potato Burrito
This is one of my go-to lunchtime meals — a favorite I’ve been making for years. It requires a bit more prep than a simple sandwich, but if you plan ahead you can make several burritos at once for the week.
Meal Prep Recipe
I usually make a big batch, wrap the burritos, and freeze most of them for easy lunches. I always save one or two to enjoy the same day.
Once you try this, you’ll likely want to make them regularly.
These burritos disappear fast around here — sometimes they don’t even make it into the freezer.
Before serving I often warm the assembled burrito in the oven for a few minutes so the flavors meld. The combination is spicy, sweet, and savory — true comfort food we love to eat.
I made these recently while Jason was working from home. I started the prep about an hour before his break and the kitchen smelled amazing when we sat down to lunch.
What’s your current favorite comfort food?
I hope you try this — let me know if you do!
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Chipotle Tofu Potato Burrito
This vegan Chipotle Tofu Potato Burrito is packed with vegetables, protein, and flavor. It makes a crave-worthy handheld lunch or dinner.
5 minutes
30 minutes
35 minutes
Ingredients
Burritos
- 1-2 chipotle peppers (canned in adobo)
- ½ block extra firm tofu, cubed
- Large handfuls of arugula (about 1 packed cup)
- 1 small sweet onion, diced
- 1 orange bell pepper, diced
- 2-3 small red or Yukon potatoes, cubed
- 2 gluten-free wraps (or serve over rice or quinoa)
- Chipotle mayo
Chipotle Mayo
- 2-3 chipotle peppers (canned in adobo)
- ¼ cup cashew cream or vegan mayonnaise
Instructions
- Preheat oven to 350 °F. Line a baking sheet with parchment.
- In a food processor, puree the chipotle peppers and pour the puree over the cubed tofu to marinate briefly.
- Chop the onion, bell pepper, and potatoes. Spread them in a single layer on the prepared baking sheet and roast at 350 °F for 20 minutes, turning once.
- Transfer the roasted onion and pepper to a bowl and set aside. Add the marinated tofu to the baking sheet with the potatoes and return to the oven for another 10–15 minutes, until the tofu is lightly browned and the potatoes are tender.
- To assemble: spread chipotle mayo on a wrap, add arugula, sautéed onion and pepper, roasted tofu, and roasted potatoes. Add more chipotle mayo and additional arugula if desired, then fold and roll the burrito.
- For chipotle mayo: puree chipotle peppers in a food processor, then mix with cashew cream or vegan mayo to taste.
- Make a double batch of the mayo if you want leftovers; store covered in the refrigerator.
Notes
dairy-free, egg-free, oil-free, gluten-free — vegan
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Chipotle Peppers
Nutrition Information:
Yield:
2
Serving Size:
1 burrito
Amount Per Serving:
Calories: 392
Total Fat: 13g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Sodium: 235mg
Carbohydrates: 33g
Fiber: 10g
Sugar: 7g
Protein: 27g
Nutrition calculations vary by tool and are for informational purposes only.
about Kristina:
Kristina is spabettie. She discovered cooking early and started spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into a collection of vibrant vegan dishes.
spabettie / Kristina Sloggett participates in the Amazon Services LLC Associates Program and other affiliate programs, which may earn the site advertising fees from qualifying purchases.