High-Protein Tofu Burritos

Ingredients

• 1 block firm or extra-firm tofu (Approximately one standard 14-ounce block; shred on the large side of a box grater.)
• 2 tbsp taco seasoning
• 3 tbsp olive oil (For drizzling over the tofu.)
• 0.5 tsp fine sea salt
• 2 large flour tortillas (Use two large tortillas.)
• 4 tbsp cottage-cheese queso (Use vegan queso instead to keep the burritos vegan.)
• sour cream (Optional filling; add to taste. Estimated nutrition assumes 2 tablespoons total if used.)
• shredded cheese (Optional filling; add to taste. Estimated nutrition assumes 30 g total if used.)
• shredded lettuce (Optional filling; add to taste. Estimated nutrition assumes 30 g total if used.)
• diced tomatoes (Optional filling; add to taste. Estimated nutrition assumes 60 g total if used.)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.

2. 2

   Using the large side of a box grater, shred the entire block of tofu directly onto the prepared baking sheet. If large chunks break off, gently push them through the grater so the tofu is shredded as evenly as possible.

3. 3

   Drizzle the shredded tofu with the olive oil. Sprinkle over the fine sea salt and taco seasoning. Toss thoroughly with your hands or a spatula until the tofu is evenly coated.

4. 4

   Spread the seasoned tofu across the baking sheet in a thin, even layer. Avoid piling it up, which will prevent it from becoming crisp.

5. 5

   Bake for 30–35 minutes, checking around the 25-minute mark to ensure it is not burning. Continue baking until the tofu is browned and crisp around the edges.

6. 6

   Remove the baking sheet from the oven and let the tofu cool for about 10 minutes, until it is cool enough to handle.

7. 7

   Once slightly cooled, dice or chop the baked tofu so the pieces resemble shreds.

8. 8

   Divide the crispy tofu evenly between the two large tortillas.

9. 9

   Top each tortilla with about 2 tablespoons of cottage-cheese queso, or vegan queso if desired. Add any optional fillings, such as sour cream, shredded cheese, shredded lettuce, or diced tomatoes.

10. 10

    Roll each tortilla tightly into a burrito, folding in the sides as you roll. Serve immediately.

Notes

The optional filling amounts are not specified in the source and are estimated only for nutrition purposes. Use vegan queso for a fully vegan version. Nutrition estimates include the listed core ingredients; optional toppings vary depending on what is added.

Nutrition per serving

• main
• vegetarian
• high-protein
• burritos
• tofu
• baked
• Mexican-inspired
• vegan-option