Sheet Pan Tofu Burritos
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These Sheet Pan Tofu Burritos are filled with crispy tofu, shredded cabbage, cilantro, onions, avocado and dairy-free chipotle mayo!
I stumbled on these Sheet Pan Tofu Burritos on accident. I had lots of leftovers in the fridge to use up, and I threw them all in a tortilla to make the most delicious vegan burrito! I immediately knew I needed to make these burritos into an actual recipe. These vegan burritos are healthy (clean ingredients), hearty (HUGE) and packed with protein (lots of tofu). Perfect for a lunch on the go or an easy dinner!
Step One: Make the Tofu
Start by draining and pressing a block of tofu. You want to get as much liquid out of the tofu as possible. This will help it crisp up in the oven.
Add a chipotle pepper, adobo sauce, taco seasoning, onion and oil to a large bowl & whisk to combine. Break apart the tofu with your hands into the bowl. Use a fork to crumble it even more and mix to combine with the sauce.
Transfer to a parchment-lined baking sheet and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10-15 minutes, or until crispy. Remove from the oven.
Step Two: Make the Filling
When it comes to the filling, you can use any number of combinations. I went with shredded green cabbage, onions/cilantro, avocado and vegan chipotle mayo.
The onion/cilantro mix is a simple one, but adds LOTS of flavor to the burrito. In my opinion, don’t skip it!
To make the vegan chipotle mayo, combine vegan mayo, adobo sauce and lime juice. Adjust the adobo and lime juice to your liking and set it aside.
Step Three: Assemble & Serve
Grab some super large tortillas and heat them up – I like to do this over an open flame.
To one tortilla add tofu, avocado slices, cabbage, cilantro/onion and a drizzle of the chipotle mayo. Tuck the sides in and it roll up. Cut in half and repeat with the remaining ingredients.
Serve the burritos with any leftover chipotle mayo on the side and lots of lime wedges. These burritos are way better than take-out. You’ve gotta give them a try!
Tips & Tricks
These make HUGE burritos, so you can technically share and make this into 4 servings. You could also use smaller tortillas and make 4 burritos.
Some other filling options: salsa, hot sauce, shredded lettuce, refried beans, black beans.
Need more recipe inspo? Check these out:
Sheet Pan Tofu Burritos
Ingredients
FOR THE TOFU
- 1 14-ounce block firm tofu drained & pressed
- 1 chipotle pepper in adobo diced
- 1-2 tablespoons adobo sauce from the chipotle can
- 1 packet taco seasoning about 3.5 tablespoons
- 1/2 yellow onion diced
- 2 tablespoons oil
FOR THE BURRITOS
- 1/2 yellow onion diced
- 2 tablespoons cilantro chopped
- 1/4 cup vegan mayo
- 1-2 tablespoons adobo sauce from the chipotle can
- 1/2 lime juiced, plus more for serving
- 2 large flour tortillas
- 1/4 head green cabbage shredded
- 1 large avocado sliced, or 2 small avocados
Equipment
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Add the chipotle pepper, adobo sauce, taco seasoning, onion and oil to a large bowl & whisk to combine. Break apart the tofu with your hands into the bowl. Use a fork to crumble it even more and mix to combine with the sauce. Transfer to the prepared baking sheet and spread in an even layer. Place in the oven for 15 minutes. Flip and cook for another 10-15 minutes, or until crispy. Remove from the oven.
- While the tofu is cooking, combine the onion and cilantro in a bowl. Set aside.
- Combine the mayo, adobo sauce & lime juice in a bowl and mix to combine. Set aside.
- Heat the tortillas over an open flame. To one tortilla add tofu, avocado slices, cabbage, cilantro/onion and a drizzle of the chipotle mayo. Tuck the sides in and roll it up. Cut in half and repeat with the remaining ingredients.
- Serve immediately with the leftover chipotle mayo on the side.
Video
Notes
- These make HUGE burritos, so you can technically share and make this into 4 servings. You could also use smaller tortillas and make 4 burritos.
Made the recipe as written and it was perfect – no notes! I’m already thinking about the leftovers I’m having for dinner tonight 😉
Thanks so much Sara! So glad you loved these!
This was fantastic! Flavorful and easy to make!
Thanks so much!
Holy Spicy! Tasty, but spicy. A bit too much for us, but that’s our taste preference, certainly not the recipe. However, what can I use instead of the pepper in adobe. I didn’t see a choice of “heat” on any of the cans. Any suggestions? I also added a tad of water to the tofu seasoning; it was quite thick. Thanks!!
Hi Suzy. You could use a little smoked paprika to get that smoky flavor without the spice! Hope that works well for you!
Loved this! Spicy, but balanced. We had leftover rice so ate it over that instead of on a burrito- just as tasty. Easy and fast to get on the table.
Yes! Love using the leftovers for bowls! So glad you liked these Lauren!
Excellent recipe. I only made a few changes. I had to add a little water to the tofu seasoning. I did not put any additional adobe sauce in the mayo and lime dressing, and I baked in a baking dish. So good!!
Thanks Nicole! So glad it worked out for you!