Need a delicious, protein-packed lunch? Look no further – this smoked tofu burrito is the perfect meal! We combine smoked tofu and peanut butter with just the right amount of sweet chilli sauce to make this delicious treat. If you’re looking for a healthy lunch that won’t leave you feeling guilty afterwards, this burrito is definitely it.
These vegan burritos became an instant hit in my family! It was the first time I tried combining peanut butter and sweet Thai chilli sauce in burrito filling, and I wondered what the rest of the family would think. But I didn’t even have time to ask when they started saying “This is absolutely amazing”… So I guess it works 😄
The only downside of this recipe is that there are no leftovers for the next day! It all goes at once.
So this is the perfect recipe if you’re looking for something quick and protein-rich to go with your tortillas. The fillings taste of peanut butter and chilli, but just enough to give the flavour – the recipe isn’t too spicy for kids either.
This recipe is also available in Finnish in my other blog, Melkein vegaani.
In this article
- Equipment
- How to make easy vegan burritos with smoked tofu, chickpeas & peanut butter
- Serving the burritos
- Recipe
Equipment
For this recipe you will need:
- a frying pan
- tofu press OR 2 plates and a weight
How to make easy vegan burritos with smoked tofu, chickpeas & peanut butter
Drain the smoked tofu either in a tofu press or between two plates (plus a weight on top) while you prepare the other fillings. Alternatively, you can soak up the excess liquid on kitchen paper.
1. Chickpea filling
Put oil and chickpeas in a pan. Don’t try to brown the chickpeas, as they will just explode in the pan. Instead, you can add the other ingredients immediately afterwards: peanut butter, sweet chilli sauce, salt and crushed garlic. Cook over a low heat for a couple of minutes to warm up the chickpeas.
Transfer the finished filling to another container to wait.
Note: The chickpea filling will be very sticky, so you will need to wash the pan at this point.
2. Guacamole
Next, prepare the guacamole. Cut the avocados in half with a sharp knife, remove the stones and scoop out the flesh with a spoon.
Place the avocado halves with the tomatoes and the crushed garlic in the container where you are going to mash them. For example, the tall, narrow puree container that comes with your hand blender is a good one, as it won’t spill anything into the environment. You can also use a blender.
Puree to a consistency suitable for guacamole – it doesn’t have to be perfectly smooth and you can leave some visible bits of tomato and avocado in it. Finally, season with a pinch of salt.
3. Smoked tofu filling
Finally, prepare the tofu filling. Dice the drained smoked tofu and add it to the pan with the oil. Add the chilli sauce and a pinch of salt. Cook the tofu filling in a relatively hot pan (but not at full heat) until the tofu cubes have gotten some color.
Serving the burritos
Serve the burritos by adding all three fillings between the tortillas. I recommend adding plenty of guacamole! Finish with lettuce and cucumber cubes.
The fillings have the most flavour when warm, so I recommend serving these burritos warm.
Vegan burritos with smoked tofu, chickpeas & peanut butter
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Need a delicious, protein-packed lunch? Look no further – this smoked tofu burrito is the perfect meal! We combine smoked tofu and peanut butter with just the right amount of sweet chilli sauce to make this delicious treat. If you’re looking for a healthy lunch that won’t leave you feeling guilty afterwards, this burrito is definitely it.
Ingredients
Chickpea filling
- 1–2 tablespoons canola oil
- 1 can of cooked chickpeas (approx. 380 g)
- 0.5 dl sweet Thai chilli sauce
- 2 tablespoons peanut butter
- 1 clove of garlic, squeezed
- pinch of salt
Guacamole
- 2 ripe avocados
- 2 medium tomatoes
- 1 clove of garlic, squeezed
- pinch of salt
- Tofu filling
- 1–2 tablespoons canola oil
- 300 g smoked tofu
- 0.5 dl sweet Thai chilli sauce
- pinch of salt
Serve with
- 8 tortillas
- 2.5 dl shredded lettuce
- 100 g diced cucumber
Instructions
- Put the smoked tofu in a tofu press or between two plates (plus a weight on top) while you prepare the other fillings.
- Put the oil in a pan with all the ingredients for the chickpea filling. Cook over a low heat for a couple of minutes to warm up the chickpeas.
- Transfer the finished filling to another dish to wait. Wash the frying pan.
- Next, prepare the guacamole. Cut the avocados in half with a sharp knife, remove the stones and scoop out the flesh with a spoon.
- Mash the avocados, tomatoes and crushed garlic – the result doesn’t have to be completely smooth and you can leave visible bits of tomato and avocado in it. Finally, season with a pinch of salt.
- Finally, prepare the smoked tofu filling. Dice the drained smoked tofu and add it to the pan with the oil. Add the chilli sauce and a pinch of salt. Cook the tofu filling in a relatively hot pan (but not at full heat) until the tofu cubes have gotten some color.
- Serve the burritos by adding all three fillings between the tortillas. Finish with shredded lettuce and cucumber cubes.
- Prep Time: 10
- Cook Time: 10
- Category: Tortilla, Burrito
- Cuisine: General
Keywords: vegan tofu burrito, vegan burrito recipe easy, chickpea burrito, chickpea wrap, chickpea recipes, tofu tortilla recipe, tofu burrito recipe, smoked tofu recipes
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