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Dinner recipe · from the recipe book

Crispy Chili Tofu Burritos with Roasted Pepper Salsa

Smoky, crisp-edged tofu crumbles and garlicky rice roll up with sweet charred-pepper salsa and cool lime yogurt in soft flour tortillas.

Crispy Chili Tofu Burritos with Roasted Pepper Salsa

Ingredients

  • 14 oz400 gFirm tofupressed and crumbled into bite-size pieces
  • 1 cup120 gShelled edamame, frozenthawed
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 1¼ cups300 gWater
  • 4 tortillas196 gFlour tortillas, 8-inchwarmed
  • 2 medium240 gRed bell peppercut into wide strips
  • 1 whole14 gJalapeñohalved and seeded
  • 1 medium110 gRed onionhalf cut into wedges, half finely diced
  • 3 cloves9 gGarlicpeeled
  • 1 medium123 gTomatoeshalved
  • 2 tbsp25 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tbsp15 gLow-sodium soy sauce
  • 1 lime, juiced40 gLime juice
  • ¾ cup chopped12 gFresh cilantrochopped
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 cups chopped90 gRomaine lettuceshredded
  • ¼ tsp2 gSalt

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On the first pan, toss the red bell pepper strips, the halved jalapeño, the red onion wedges, the tomato halves and 2 of the garlic cloves with one third of the olive oil.
  3. On the second pan, toss the tofu with another third of the olive oil, the soy sauce, chili powder, cumin and smoked paprika, then spread it out in one layer.
  4. Roast both pans for 25 to 30 minutes, stirring the tofu halfway, until the tofu is crisp at the edges and the vegetables are charred in spots; add the edamame to the tofu pan for the last 8 minutes.
  5. Meanwhile, mince the remaining garlic clove. Warm the remaining third of the olive oil in a small pot over medium heat, cook the minced garlic for 30 seconds, then add the rice, the water and half the salt. Bring to a boil, cover and simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff.
  6. For the salsa, finely chop the roasted bell pepper, roasted jalapeño, roasted onion wedges, roasted tomato and roasted garlic together on a board, then stir in half the lime juice, half the cilantro and the remaining half of the salt.
  7. For the sauce, stir the Greek yogurt with the remaining half of the lime juice.
  8. Warm the flour tortillas in a dry skillet for about 20 seconds per side.
  9. Fill each tortilla with rice, the tofu and edamame, the roasted pepper salsa, romaine, the diced red onion, the remaining half of the cilantro and a spoonful of lime yogurt, then fold in the sides and roll up tightly.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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