I think almost everything tastes better in burrito form. A burrito is such a beautiful vehicle to transport delicious food to your mouth without spilling. My favorite type of burrito is an indian burrito (I said it!) and this Butter Tofu Burrito is by far the favorite that I've made.

Butter Tofu Burrito Form & Not in Burrito Form

I actually love making butter tofu on its own as a dish then taking my leftovers and making it into a burrito to completely transform the way I'm eating the dish. (And make my leftovers all the more exciting!)

Inside of this burrito is the butter tofu with crispy air fryer tofu (SO GOOD), rice, romaine lettuce, and pickled onions. Feel free to sub whatever else you'd like inside, however, having a bit of greens and the pickled onion taste elevates the butter tofu in my opinion.

Burrito Anxietyyyyyyy

Let's talk about burrito anxiety... I think about it as the feeling of once I pick up my burrito, I can't put it down. I have to keep eating until it's finished, otherwise it may completely fall apart. If I put it down, I worry gravity will take its toll and my burrito will topple over, spilling everywhere!

Despite my burrito anxiety, I absolutely love this butter tofu burrito. And, I've found a trick to help with the fear! I've been wrapping my burritos in parchment paper then cutting them in half so I can eat half of it then pick up my other half without having to worry!

Butter Tofu Burrito

This butter tofu burrito packs in flavor and plant based protein! It is easily held in your hand and filled with lettuce, pickled onions, butter tofu, and rice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Servings 5

Ingredients

Tofu

1 ½ 15 oz blocks extra firm tofu
1 ½ tablespoon avocado oil
1 ½ tablespoon cornstarch
1 tablespoon turmeric or curry powder

Sauce

3 tablespoon vegan butter
1 large onion diced
2 tablespoon fresh ginger
4 garlic cloves
1 ½ tablespoon garam masala
2 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 cinnamon stick
1 15 oz can tomato puree or crushed tomatoes
1 15 oz can coconut milk
salt/pepper to taste

Serving

Tortilla
Romaine Lettuce
Pickled Onions
Jasmine Rice

Instructions

Start cooking your rice!
Tear your pressed tofu into small chunks and coat in oil, turmeric, and cornstarch. Put in the air fryer for 15 min at 400F flipping ½ way through.
Cut your broccoli/green beans and steam for 5 minutes. Set aside.
In a large pot over medium heat, melt your butter, add your onions and stir until translucent about 5 min. Add your garlic and ginger then stir for a minute. Add in your spices and tomato puree/crushed tomatoes then bring to a boil then simmer for 10 minutes.
Gently stir in your coconut milk for 2 minutes then add your air fryer crispy tofu. Take out the cinnamon stick then assemble your burrito.
Warm your tortillas then place on a sheet of parchment paper. Add your lettuce, pickled onions, rice, and top with some butter tofu. Wrap up, cut in ½, and enjoy!

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another flavorful tofu dish, check out my lemongrass tofu bowl.