These punchy Thai Burritos are filled with peanut chili tofu, avocado, black rice, spicy sriracha black beans, shredded crunchy veggies and drizzled with Thai peanut sauce, wrapped up in a warm, whole wheat tortilla. Vegan! With a video.
We either make ourselves miserable or we make ourselves happy. The amount of work is the same. ~Carlos Castaneda
Here is another plant-based, vegan meal I think you will enjoy – Thai Burritos! They are filled with baked peanut tofu, avocado, refried black beans perked up with sriracha, black rice and veggies. Full of amazing flavor this vegan burrito is packed full of nutrients.
We’ve been practicing Plant-Based January and so far, I’m feeling pretty energized. It has become a lovely ritual to balance out all the November and December indulging. Though I’m not stopping coffee or wine, I have cut back and I think my body is appreciating it. Sleep feels deeper, and my mind feels sharper, and my sweet tooth is mellowing. If you are interested in trying this, here are some vegan recipes to get you started.
Watch how to make Thai Burritos | 60-second Video!
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.
On the homefront: 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 use 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. And it is like a small flame inside my heart, warming me up from the inside out. I envision two hands sheltering the little flame- hope it may grow and warm those I come in contact with today.
Enjoy the Thai Burritos, and let us know what you think in the comments below.
xoxo
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
Thai Burrito Recipe
- Prep Time: 25
- Cook Time: 25
- Total Time: 50 minutes
- Yield: 4
- Category: vegan, vegan dinner,
- Method: baked
- Cuisine: Thai-inspired
- Diet: Vegan
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
Ingredients
- 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
- 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
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.
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
I have made this twice already and will be making it again this weekend, and it’s delicious! I use whatever veggies I have onhand (like sprouts instead of cabbage), but the combination of the beans, rice, tofu and sauce is perfect!
Perfect Megan, so glad you are enjoying! Appreciate the review.
It was fine but missing a lot of punch and I added a lot of spice. I feel like it needed some acidity, like swap out the orange for lime, maybe? The beans and peanut sauce also felt too different to be combined.
The tofu by itself was pretty good though.
Thanks for the feedback- we may need to revisit this recipe. 🙂
SOOO good! I made this into a bowl (quinoa + black beans base – seasoned with more red curry paste) and roasted red cabbage and bell peppers and the tofu with the sauce. Sooooo tasty. Love this sauce!
Great idea Julie!
So easy to make and delicious! This is perfect for summer when you don’t want to be laboring over a stove. The peanut sauce recipe made more than enough to cover the tofu for baking and keepong the leftovers as a dressing. My tip- I blended the sauce and just dipped each tofu stick in the blender to get a very good coating on all sides. I think brushing would’ve taken too long and reduced the amount of sauce/flavor on the tofu.
Brilliant! Thanks so much for the tip and review!
Oops forgot to mention that he made the sauce with almond butter instead or peanut butter which was a little thicker, but so good and made quinoa instead of rice.
Oh great, good to know!
My husband made these for us last night and they were delicious!
Good to hear Lisa!
Great!
Awesome!
The peanut sauce is delicious–and I am not a huge fan of peanut Thai dishes! I think that for next time, we will crisp up the tofu in a frying pan and then add the sauce to them, as they didn’t have the best texture when baked. I think the burritos might also benefit from adding a pickled element for some brightness, like pickled daikon or even adding some kimchi!
That is a great idea Sarah!
I made this last night with a few adjustments for preference: bowl instead of burrito, whole beans and quinoa…it was absolutely delicious! I thinned out the marinade a little and used it as a light dressing, but the tofu has a delicious enough flavor that you don’t need much. I really appreciate that your recipes are so good when made as suggested or adapted. Thank you!
Love how you adapted Ana!
This is stellar and scrumptious. I accidentally pan seared the tofu before I re read the recipe and ended up just brushing the sauce on. Additionally I used lime juice and green curry because it was what I had. Thanks for another amazing recipe. I tell everyone about you.
Oh well, that works too!
So so delicious! A new favorite recipe full of so many healthy and delicious ingredients. Plus it looks beautiful with all the different colors of ingredients. It is a little on the spicy side for me so I cut down on the curry paste a little. Otherwise make as suggested!
Glad you enjoyed this Madeline and adapted to your tastes!
Made a few tweaks to this recipe and it still came out awesome! Didn’t have tortillas, didn’t have red curry paste, didn’t have time to brush the tofu (I’ve got a wild 15-month old running around).
But I did have farro. I did have Trader Joe’s yellow curry simmering sauce, and I did have the toppings. So, I did a deconstructed Thai burrito thing over farro. Healthy for ya and I adjusted the sauce to both thin it with farro water until it was “drizzable” and added sriracha and 4 tbs of TJ’s yellow curry sauce to the peanut marinade.
Topped it with black sesame seeds and the plates looked like they came out of a restaurant! My husband loved it, the rawness of the vegetables was really refreshing. Thank you for your recipe!
Love it Roe! Sounds pretty tasty!
I’m making this tomorrow night, I already have my veggies chopped and rice cooked. I can’t decide if I want the veggies raw or cooked?
Your pictures are beautiful! That’s what drew me in, then I saw peanut sauce and I was hooked!
I like raw in the warm summer months, but cooked in the colder months. You can also do a mix. 🙂
This is a regular recipe in our house now! I have learned to make more of the peanut sauce since we love to have extra around to dip veggies in through the week.
Love it Angie- glad you are enjoying this!
These have all the flavors I love plus PEANUT SAUCE! The crunchy cabbage and peppers with the tofu sounds like a great combination. I know I will make these.
Awesome Laura! Let us know what you think!