Southwest Tofu Burrito with Avocado

These hearty burritos are packed with spicy tofu sofritas, a salsa-infused scramble with onions and southwest spices. Topped with avocado, red cabbage and a spicy chipotle mayo sauce.

  • Servings
  • Prep Time
    15 Min
  • Cook Time
    10 Min

Cooking Directions

  • Combine all the vegan mayo ingredients and whip together in a small bowl. Place in the fridge to chill.
  • Drain your tofu and squeeze dry with a paper towel or clean dish towel.
  • Add the onions and garlic to the skillet and saute for 2-3 minutes. Then add in the tofu by crumbling into small scrambled pieces with your hands. Add the salsa. Also sprinkle in the spices and nutritional yeast. Fold everything together using a spatula. Reduce heat to medium. Allow to cook 3-5 minutes, or until the moisture cooks off a bit and the tofu softens, marinating with all the flavors. You want most of the excess liquid from the salsa and tofu to be absorbed or cook off. Remove from heat when done.
  • Warm your tortillas and start filling them. Add a generous slather of the chipotle mayo and spread evenly over the tortilla. Then add about 1 heaping cup of the tofu mixture. Followed by the optional shredded vegan cheese, cabbage and avocado. Fold up the tortillas, slice and serve warm.

This recipe was created for the “50 Plates of Tofu” campaign for the state of New Mexico.


Tofu Sofritas:

  • 1 pkg. House Foods Tofu Firm or Extra Firm
  • 1 cup chunky salsa, any variety (mild, medium or spicy - your choice)
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • ½ tsp. chipotle powder

  • 1 tsp. cumin powder
  • ¼ - ½ cup nutritional yeast
  • ½ tsp. sea salt

Vegan Mayo:

  • ¼ cup vegan mayo
  • 1 tsp. maple syrup
  • ¼ tsp. chipotle powder

To Assemble:

  • 1 avocado, sliced
  • 1½ cups red cabbage, thinly shredded
  • 2 large burrito-sized tortillas
  • ½ cup shredded vegan cheese, optional

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