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Scrumptious Thai Burrito 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. #vegan #veganburrito #thaiburrito

Thai Burrito Recipe

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 25
  • Cook Time: 25
  • Total Time: 50 minutes
  • Yield: 4
  • Category: vegan, vegan dinner,
  • Method: baked
  • Cuisine: Thai-inspired
  • Diet: Vegan


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


Marinade and Peanut Sauce:

Burrito Ingredients: (makes 4 large)

  •  16-ounce block tofu (extra firm), cut into 12 strips, see photos.
  • salt
  • 12 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


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. 

Keywords: Thai Burritos, Thai Burrito, vegan burrito, vegan thai burrito, peanut tofu,

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