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
Marinade and Peanut Sauce:
- ¼–1/3 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
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
Keywords: Thai Burritos, Thai Burrito, vegan burrito, vegan thai burrito, peanut tofu,
We are making this recipe for the second time now because it’s so good! It made a delicious dinner, and we had enough for leftovers the next day. I love that this wrap is healthy with such great flavor combinations.
★★★★★
I’m so glad you enjoyed this Michelle!
Big win. I had limited time so I just used store-bought peanut sauce. I also made a chicken version and a tofu version. I used regular basil because thai basil not available, along with cilantro and these herbs really added to the dish. I added grated carrots and diced peppers and some pea sprouts choped for crunch and flavor. The tofu and the chicken needed to be quite salty and flavorful to balance out the veggies. Overall I loved this meal. Some of the kids loved also!
★★★★★
Glad to hear you enjoyed this one Alison!
Loved it all! Especially loved the peanut sauce and I just can’t find enough to serve it with. Resorted to eating it with a spoon!
★★★★★
Great to hear Angie!
I normally LOVE your recipes and haven’t found one yet that I didn’t like…apart from this one. Needs salt and another sauce, not for me and not worth the prep effort
★
Oh dear. I may have to remake this one, sorry about that. Did you use save part of the peanut sauce for the burritos?
I did, I feel like a creamy yoghurt element would have been delicious! Again, normally your recipes are on point and have made me cook such incredible new veggie dishes. Just might need a little tweak for this one 🙂
Hi Monica. I hear you… and it just may not be for you. Healthy means different things to different people. To some, “fat” is healthy. To others “vegan” is healthy. Sodium has gotten a really bad rap, but if you are using a good salt, high in minerals, this can be “healthy” too. We are all different and our bodies process things differently. My husband metabolized fats quickly and basically needs them to thrive- while I process them much slower and need much less.That is why you’ll find a good range to things here, hopefully some that will fit your needs.
Excellent
★★★★★
Delicious recipe! Was rather skeptical when I could smell burning in my oven but kept an open mind and kept the tofu in the oven for the allotted time and didn’t touch it. Peanut sauce that drips onto the parchment will burn but the tofu still turns out fantastic. Used medium-firm tofu as my store was limited in options and worked well (have to be more careful when brushing the sauce on it to prevent breaking). Made my own refried black beans – adding it to my tofu recipe rotations!!
★★★★★
really flavourful recipe and great for prep ahead meals.
★★★★★
I wasn’t a big fan of this recipe. It was an odd combination of Thai and Mexican cuisines. However, the peanut sauce was delicious, and I will be saving it for chicken satay.
★★★
So good! We made these into tacos when my in-laws were in town. They were super impressed. I was even able to modify the recipe and makes tofu batch for my mother in law who can’t handle anything spicy. Thank you Sylvia, you are a lifesaver with all of your simple, healthy, and delicious recipes!
★★★★★
This recipe is absolutely amazing! My family loved it and I will make it often. I really loved the homemade peanut sauce. Adding the orange juice gave it zing. I love all the recipes I’ve tried so far. I can’t wait to try this week’s choices.
We’ve been eating a plant-based diet for a year now and I have to say I don’t miss meat. Thank you so much for creating delicious recipes and helping my family eat healthy food!
★★★★★
thanks Sabrina!
Hi! This recipe looks amazing and will definitely give it a go. I’m wondering how well these will hold up if pre made and eaten a few days later.- Any ideas or thoughts on this?
I thought they were great the next day. Maybe don’t go past 2 days?
This was soooo delicious Sylvia, even my very picky partner loved it! I made his with chicken instead of tofu, and fried that up for him. I adored the tofu, so tasty and fresh with all those veggies, and that peanut sauce is divine. I have loved every single one of your recipes that I have tried so far, you are incredibly gifted! Thank you for sharing this with us, Love, Elsa
★★★★★
thanks and glad you liked it!
This recipe is BANGIN’!!! So deeelish! I’m a ginger girl, so I added a quick lil pour of The Ginger People’s “Ginger Juice” to the peanut sauce. It was great without that but the ginger was a nice touch. I also made the Peanut Chili Crunch….ooooh my! I’ve been trying to do ALL whole foods instead of processed food..This was such a welcome burst of crazy flavor. Thank you!!
★★★★★
Awesome- glad you liked!
Love this recipe
Delicious! Loved by adults and teenage boys alike! They even ate the tofu without picking it out. Will definitely add to my go to meals list.
★★★★★
This was insanely delicious and made Montreal feel like a much warmer place. Thanks so much for making that happen!
★★★★★
Another favorite recipe. I absolutely love burritos and this combined that love with my other love: Thai flavors. I love everything with peanut sauce and this recipe was a huge hit! I did not have tofu on hand, so I made boneless chicken thighs instead for the protein. Also added chopped fresh jalapenos to the refried beans instead of chili paste. Loved how simple this was and can’t wait to make it again.
★★★★★
So good. We used whole black beans and black rice for a bowl base. Just sauced up some shredded rotisserie chicken for the meat-eaters. The tofu was awesome. Doused the cabbage in lime juice. Completed with your chili peanut crunch and added a little toasted coconut. Everyone loved it, even picky teenagers.
★★★★★
This was such a delight, made it for dinner. It is so easy once I have all the ingredients made ahead. Super Yum!!!! For sure will make it again!!!!
★★★★★
I made this last night and it was great! I think next time I will add a squeeze of lime to the sauce. My family has to watch our sodium so I bought a can of no salt black beans and used this recipe for refried black beans:https://40aprons.com/refried-black-beans/#wprm-recipe-container-10611
★★★★★
This looks wonderful! I was hoping for a recipe to make tonight and this is it.
Thanks Sylvia!
★★★★★
I can’t wait to try this one. The colors are so vibrant and the flavor profile looks amazing.
Another family favorite! I added rice wine vinegar to the cabbage, for acidity. Delicious! The peanut sauce was so yummy.
★★★★★
Awesome!
So excited to try this- I know it will be good.
★★★★★