Drunken Tofu Burritos

Drunken Tofu Burritos

Cumin, chilli powder and cinnamon set the flavour tone for the tofu and black beans, onions, zucchini, bell peppers, corn and salsa make this one of the most satisfying Meatless Monday dishes you can make. Note – depending on the tortilla and cheese you choose, this can be a vegan meal.


1 (400 gram – 10.5 ounce) package extra firm organic tofu, diced 

1 teaspoon ground cumin

1 teaspoon Tex Mex chilli powder

2 teaspoons apple cider vinegar

½ teaspoon cinnamon

2 teaspoons organic canola oil

1 cup red onion, diced

1 cup red pepper, diced

1 cup zucchini, diced

1 (398 ml – 14 ounce) can black beans, rinsed and drained

½ cup frozen corn niblets

1 – 2 cups salsa

1 cup grated Havarti, cheddar or Gouda

6 teaspoons fresh cilantro, finely cut


  1. Preheat the oven to 375℉ and spray a baking dish with cooking spray.
  2. Place the tofu, cumin, chilli powder, apple cider vinegar and cinnamon in a large bowl, stir and set aside.
  3. Heat the oil in a large deep-sided fry pan and sauté the onion, red pepper, and zucchini until soft.
  4. Add the tofu spice mix and the beans, corn and ½ cup of the salsa and cook until heated through.
  5. Divide the mixture between 8 large tortillas, fold in the sides, pull the side closest to you over the filling and continue to roll it until it’s wrapped tightly. Place in a greased baking dish, seam side down. Repeat until all the burritos are wrapped.
  6. Spread the remaining salsa over the burritos and top with the grated cheese.
  7. Bake for 15 to 20 minutes or until the cheese is bubbly and golden and the burritos are heated through.
  8. Enjoy with a garnish of fresh cilantro and sides like dirty rice, tortilla chips, guacamole, salsa, sour cream and Never the Same Way Twice Coleslaw.


Keywords: Drunken Tofu Burritos

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