Ultimate Vegan Burrito Inspired by Crunchwrap
Ingredients
Tofu taco meat
- 1 (16 oz.) package super firm high protein tofu
- 1/4 cup DIY Taco Seasoning (or store-bought, such as Siete Spicy)
- 1/2 cup water
Quick guacamole
- 1 large avocado (1 large avocado is ~226g with the pit)
- 1/2 tablespoon lime juice
- 1/4 teaspoon sea salt
Burrito
- 2 cups chopped iceberg lettuce
- 2 roma tomatoes, chopped (2 tomatoes yield ~1 cup or 150 g)
- 4 burrito-size flour tortillas (gluten-free as needed // we like Siete Burrito Size)
- 2/3 cup Creamy White Bean Queso (or store-bought vegan queso)
- 2 cups corn tortilla chips
Preparation
If not already made, prepare your Creamy White Bean Queso (or use store-bought).
Heat a large nonstick skillet over medium heat and crumble the tofu into it.
Add the taco seasoning and stir to coat.
Add the water and cook until all the liquid has been absorbed, about 5 minutes.
Taste and adjust seasoning if desired, then set aside.
Add the avocado to a small mixing bowl with lime juice and salt.
Mash to fully combine, making it smooth or chunky as preferred, then set aside.
Chop the lettuce and tomato and leave them on the cutting board until ready to assemble.
Heat the tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable.
Place a tortilla on a plate or cutting board and add 2-3 tablespoons of queso in the center.
Top with about 1/2 cup of tofu taco meat, 2 tablespoons of guacamole, a few tablespoons of chopped tomato, a handful of crushed chips, and 1/2 cup of lettuce.
Fold the burrito by first folding the bottom edge upward, then pull back tucking in fillings, fold left and right edges, and roll to seal.
