Thai Tofu Burritos with Peanut Sauce

These punchy Thai Burritos are filled with peanut-chili tofu, avocado, rice, spicy sriracha black beans, and shredded, crunchy veggies, then drizzled with Thai peanut sauce and wrapped in a warm, whole-wheat tortilla. Vegan, video.

We either make ourselves miserable or we make ourselves happy. The amount of work is the same. ~Carlos Castaneda

These Thai Burritos have been on repeat around here! Filled with marinated tofu, rice,  black beans, crisp vegetables, and a creamy Thai peanut sauce, they’re fresh, satisfying, and perfect for meal prep , healthy lunches on the go, or easy weeknight dinners. Make a batch on Sunday and enjoy them all week long. One of my favorite vegan meals!

Why You’ll Love These Thai Burritos

• Bold Thai-inspired flavor - Creamy peanut sauce, red curry paste, sesame oil, and fresh herbs create a delicious balance of savory, spicy, sweet, and tangy flavors.
• Perfect for meal prep - These vegan burritos can be made ahead and are packable. Prep the components once and enjoy flavorful, satisfying lunches throughout the week.
• Hearty and nourishing - Packed with tofu, black beans, rice, and fresh vegetables, these vegan burritos are full of plant-based protein and fiber to keep you satisfied.
• Fresh and crunchy - Crisp cabbage, carrots, bell pepper, avocado, and herbs add beautiful texture and freshness to every bite.
• Easy to customize - Swap in different grains, vegetables, or proteins to make them your own. They're delicious with tofu, tempeh, chicken, shrimp, or whatever you have on hand.

Thai Burrito Ingredients

• Thai peanut sauce - Orange juice, red curry paste, peanut butter (or almond butter), olive oil, sesame oil, maple syrup (or honey), rice vinegar, and salt create a creamy, flavor-packed sauce that doubles as both the tofu marinade and the finishing sauce.
• Tofu - Extra-firm tofu soaks up all the bold Thai flavors, but you can easily substitute tempeh or grilled chicken.
• Rice - Brown rice, black rice, or your favorite cooked grain adds hearty texture and makes the burritos extra satisfying.
• Refried black beans - Add creamy texture, plant-based protein, and fiber.
• Fresh vegetables - Shredded cabbage, carrots, red bell pepper, avocado, and fresh cilantro or Thai basil add crunch, freshness, and vibrant color.
• Whole-grain tortillas - Large tortillas work best and should be warmed before rolling.
• Optional toppings - Crushed roasted peanuts or Peanut Chili Crunch add extra crunch and a spicy finish.

How to make Thai Burrito Recipe

The Thai Burritos start with baking the tofu.

Slice the tofu into 12 pieces.

Make the tofu marinade which will also double up as the sauce.

Either whisk in a bowl, or blend together in a blender.

Here we are adding some red curry paste for extra flavor.

Generously coat the tofu and place in the oven to bake.

Save the remaining peanut sauce for drizzling over the burritos.

Set the rice to cook.

Here I’m using the “pasta method” for the fastest cooking.

Heat up the refried black beans, adding a little red chile paste or sriracha for an extra kick.

While the tofu is baking and the rice is cooking, prep the veggies.

Then assemble your burritos. Remember to warm up the tortillas so they are soft and pliable.

They layer them up. Add the beans first, helps hold it together.

The rice sill stick nicely to the beans.

Then pile it on.

And wrap.

I’ve been wrapping the bottom half with foil to keep them all together and make them a little more manageable to eat. Up to you.

Drizzle with more peanut sauce and enjoy!

Note: If you prefer your cabbage and peppers roasted, versus raw, feel free to toss with olive oil,  salt, and pepper and roast along with the tofu until tender. You could also add sliced onion. A nice option during the winter months.

Storage & Make Ahead

Make ahead: The peanut sauce, marinated tofu, rice, and beans can all be prepared up to 4 days ahead. Store each component separately and assemble burritos as needed for the freshest texture.

Storage: Assembled burritos will keep in the refrigerator for up to 3 days. For the best texture, add avocado and fresh herbs just before serving.

Freezing: These burritos can be frozen for up to 3 months. For best results, leave out the avocado and fresh herbs before freezing. Wrap tightly, thaw overnight, then reheat in a skillet, oven, or microwave until warmed through.

Enjoy the Thai Burritos, and let us know what you think in the comments below. xoxo Sylvia

On the home front: It is a cold, dark, drizzly morning. There is a bleakness to it. In a few days, we will be driving down to Southern California to escape, so I’m not complaining really, just noticing the dreary feeling the morning brings. I search out our window for something, anything to spark joy, but truth be told, it is hard to find. Even the trees look sad. But then I remember Cookie, my old cat, who used to be my morning cuddler, and instead of feeling sad that she is gone, I feel her heart in my heart, and I realize the light and joy I seek is not out the window or out in the world, it is right here, like a small flame inside my heart, warming me up from the inside out. I envision two hands sheltering the little flame, and say a prayer that it may grow and warm those I come in contact with today.

More recipes you may enjoy

• Bali Bowls with Peanut Tofu
• Peruvian Burritos with Aji Verde Sauce (Vegan!)
• Frankies! (aka Bombay Burritos)
• Healthy Vegan Collard Green Wraps!
• Kimchi Burritos 

Watch how to make Thai Burritos 

Tofu Thai Burritos with Peanut Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 42 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 25
• Cook Time: 25
• Total Time: 50 minutes
• Yield: 4 1x
• Category: tofu recipe, vegan, vegan dinner, vegetarian dinner
• Method: Baked
• Cuisine: Thai-inspired
• Diet: Dairy-Free, high fiber, high protein, Vegan, Vegetarian

Print Recipe

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Description

Delicious Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla. Makes 4 hearty burritos

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Ingredients

Units USM Scale 1/2x1x2x

Marinade and Peanut Sauce:

• 1/4-1/3 cup fresh orange juice (roughly 1 orange)
• 2 Tablespoons red curry paste
• 2 tablespoons olive oil
• 2 tablespoons sesame oil
• 2 tablespoons maple syrup, honey, agave or brown sugar
• 1 tablespoon rice vinegar
• 1/2 cup peanut butter (or sub almond butter!)
• 1/2 teaspoon salt

Burrito Ingredients: (makes 4 large)

• 16-ounce block tofu (extra firm), cut into 12 strips, see photos.
• salt
• 1-2 cups cooked rice- brown rice, black rice, etc.
• 14-ounce can refried black beans, seasoned with chile paste or sriracha.
• 1 cup shredded cabbage (or finely sliced)
• 1 cup shredded carrots (or match stick)
• 1 red bell pepper, thinly sliced
• 1 large avocado, sliced
• 1/2 cup cilantro leaves or Thai basil
• 4 extra-large, whole grain tortillas, warmed until pliable.
• optional: crushed roasted peanuts, or Peanut Chili Crunch

Cook Mode Prevent your screen from going dark

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Instructions

Preheat oven to 425.

Make the marinade, either blending in a blender or whisking in a bowl ( if whisking, add the peanut butter last, adding a little at a time to incorporate).

TOFU PREP: Blot the tofu gently, and cut into 6 slices (see photo), then cut each slice into two, to make 12 strips. Place on a parchment-lined sheet pan. Sprinkle lightly with salt. Brush all sides liberally with the peanut sauce, spooning a little extra over the tops. Bake 25-30 minutes. Save the remaining sauce for the burritos.

COOK RICE: The fastest way to make rice is using the pasta method. Boil 1/2 cup rice in 4-5 cups salted water, uncovered, drain when tender, using a strainer, letting stand in the strainer 5 mins. Fluff.

Prep the veggies and herbs: cut and place them on a tray or plate with the peanut sauce.

Heat the refried beans, whisking in 2-4 tablespoons water with a fork to loosen them. Add a spoonful of garlic chili paste, Sambal Olek, or a squirt of sriracha to taste, to pep them up a bit. Keep them warm.

Tortillas: Right before assembling the burritos, warm the tortillas to make them soft and pliable. If you have a gas stove,  use tongs, place directly on the gas grate, over medium flame, turning often with tongs. Otherwise, place in a single layer in the oven on the rack until soft and pliable. Wrap in a kitchen towel to keep warm.

Assemble: Spoon some of the warm beans onto the tortilla creating a base, add rice, then tofu and veggies and herbs. Spoon some peanut sauce over top, and optional peanuts or peanut chili crunch, and wrap up tightly. ***I’ve found it easiest to eat with foil wrapped around the bottom half to keep these big boys all together. 

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Notes

*** If you prefer your cabbage and peppers roasted, versus raw, feel free to toss with olive oil,  salt, and pepper and roast along with the tofu until tender.  You could also add sliced onion. A nice option during the winter months.

Nutrition

• Serving Size:
• Calories: 603
• Sugar: 24.4 g
• Sodium: 1685.1 mg
• Fat: 31.4 g
• Saturated Fat: 4.8 g
• Carbohydrates: 64.9 g
• Fiber: 12.8 g
• Protein: 20.5 g
• Cholesterol: 0 mg