Sheet Pan Tofu Burritos
These Sheet Pan Tofu Burritos are filled with crispy tofu, shredded cabbage, cilantro, onions, avocado and dairy-free chipotle mayo!
Equipment
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
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.
Nutrition
Calories: 956kcal | Carbohydrates: 73g | Protein: 27g | Fat: 64g