bohemianwanderer – This chipotle tofu burrito recipe delivers bold flavors and satisfying textures in under an hour. It serves four and features crispy tofu, smoky spices, and creamy avocado wrapped in warm tortillas. The combination of chipotle in adobo, cumin, and smoked paprika gives the tofu a rich. Smoky kick that pairs beautifully with toasted pumpkin seeds and fresh lime zest.
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Start by tearing 450g of extra-firm tofu into 3cm pieces. Place the tofu in a bowl and add half a teaspoon of smoked paprika, a quarter teaspoon of garlic powder. Half a teaspoon of ground cumin, one tablespoon of chipotle in adobo, half a teaspoon of fine sea salt, and two tablespoons of rapeseed oil. Toss the tofu well to coat each piece evenly with the spice mixture.
Next, toast 50g of pumpkin seeds in a pan with one teaspoon of rapeseed oil and a pinch of salt over medium heat. Stir frequently for two to three minutes until the seeds are golden and begin popping. Remove them from the pan and sprinkle with the zest of one lime to add a fresh, citrusy aroma.
Using the same pan, heat two tablespoons of rapeseed oil on medium heat. Fry the seasoned tofu for about 10 minutes, turning occasionally, until all sides are crisp and golden brown. Transfer the cooked tofu to a clean plate and set aside.
Preparing the Beans, Chipotle Mayonnaise, and Assembling the Burritos
In a saucepan, pour in a 400g tin of pinto beans with their liquid. Add the remaining half teaspoon each of cumin and smoked paprika, the last quarter teaspoon of garlic powder. Two tablespoons of lime juice, and three-quarters of a teaspoon of salt. Warm the beans gently over low heat for five minutes, mashing some of the beans lightly to create a chunky texture.
While the beans heat, prepare the chipotle mayonnaise. In a small bowl, mix 100g of mayonnaise with the remaining tablespoon of chipotle in adobo and one tablespoon of lime juice. This creamy sauce adds a smoky, tangy layer of flavor to the burritos. Just before serving, peel and slice one ripe avocado into thin pieces. Warm four large wheat tortillas until they become soft and pliable.
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To assemble, spread a tablespoon of the chipotle mayo in a horizontal line along the center of each tortilla. Add a quarter of the avocado slices, followed by a quarter of the warmed beans and a quarter of the crispy tofu. Sprinkle a quarter of the toasted pumpkin seeds and roughly chopped fresh coriander leaves on top for added texture and freshness.
Fold the left and right sides of the tortilla over the filling, then fold up the bottom edge and roll it tightly away from you. Serve immediately for a delicious, smoky, and satisfying meal perfect for any occasion. These burritos balance creamy, crunchy, and smoky elements, making them a standout plant-based option.
