Cheesy Mexican Protein Burritos
These Mexican protein burritos are lower in calories, fiber-rich, and higher in lean protein, yet still satisfying and filling without sacrificing flavour! The crispy, juicy tofu tossed in taco seasoning and melted vegan cheese adds a bit of crunch to the perfect bite! A little bit spicy from the jalapeños, topped with Mexican guacamole for additional protein and whatever additional toppings you want.
Protein Packed Vegan Recipes
Almond Thai Vegan Freezer Burritos
Greek Meal Prep Breakfast Burritos
Vegan Sushi Burrito with Crispy Tofu
Why You’ll Love This Protein Burritos Recipe
Well-balanced, High-Protein Meal – Instead of meat, cheese, and flour tortillas in traditional burrito recipes, these high-protein burritos are healthier, lower in calories, and packed with fibre. Thanks to plant-powered tofu, lots of nutritious veggies instead of dairy, and avocado-based guacamole, these protein burritos are even fit for a healthy breakfast that keeps you satisfied until lunch.
Dairy-Free and Gluten-Free—Traditional burritos are often loaded with cheese, sour cream, and wheat-based tortillas. Not these. I have used vegan shredded cheese, which melts beautifully without any dairy, and skipped the eggs to keep it completely plant-based and dairy-free. Want to make it gluten-free, too? Simply opt for your favourite gluten-free tortillas.
Super Customizable – These high-protein burritos are incredibly flexible and family-friendly, perfect for picky eaters or clearing out the fridge. Got some zucchini or mushrooms that need using up? Toss them in with the sautéed veggies. Want to change up the toppings? Go wild with avocado slices, cucumber, shredded cabbage, or fresh salsa.
Perfect for Meal Prep – The seasoned tofu filling lasts 3 to 4 days in the fridge when stored in an airtight container, making it ideal for busy weekdays. You can prep the veggies, cheese, and toppings on a Sunday to enjoy a high-protein vegan meal for the rest of the week.
How to Make Cheesy Mexican Protein Burritos
Make Your Tofu “Chicken”
Start by tearing your tofu into bite-sized chunks for a chicken-like texture. Toss the pieces with cornstarch and taco seasoning in a large bowl until well-coated. Air fry at 400°F for 15–20 minutes. The goal is crispy, even borderline overcooked tofu for an added crunch.
Sauté Your Veggies
While your tofu crisps, slice the bell peppers and onion. Sauté in a skillet for 10 minutes until they develop a light char and soften.
Prep Your Toppings
Chop your tomatoes, lettuce, and other toppings of choice.
Rehydrate and Flavor the Tofu
Add your crispy tofu to a skillet and pour in the vegan chicken broth. Cook over medium heat until the broth is absorbed, about 3–5 minutes. This makes the tofu juicy and savoury, mimicking shredded chicken.
Melt the Cheese
Sprinkle the vegan cheese over the tofu, cover with a lid, and reduce the heat to low. Let it sit for a few minutes until melty and delicious.
Assemble the Protein Burritos
Lay out a large tortilla and pile on the tofu “chicken,” sautéed peppers and onions, and your favourite toppings. Wrap it up tight, burrito-style.
Optional
Pan-fry the wrapped burritos in a hot skillet until all sides are golden and crispy.
Recipe Tips for Protein Burritos
Make them Soy-Free: Swap the tofu with a soy-free tofu, chickpeas, lentils, or seitan to make soy-free breakfast burritos without compromising the protein content.
Meal Prep it: Meal prep the ingredients for an easy throw together meal throughout the week. To reheat the tofu simply place in a bowl with a splash of water. Place a damp paper towel on top and microwave until heated through. Then just assemble and enjoy!
Freeze: Individually wrapped burritos can be frozen for up to 3 months. To reheat, thaw overnight or microwave or reheat in your oven or air fryer to make them nice and crispy.
Reheat: For crispy results, pan-fry refrigerated or thawed burritos in a skillet until warmed through.
More Vegan Recipes You’ll Love
Butter Chicken Tacos
Smoked Tofu Tacos
Baked Crispy Tacos
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Cheesy Mexican Protein Burritos
Ingredients
- 4 XL tortillas
- 2 blocks of tofu
- 2 tbsp cornstarch
- ¼ cup taco seasoning
- ¾ cup vegan chicken broth
- ½ cup vegan shredded cheese
- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
For Toppings
- ½ cup store-bought guac
- 1 cup Lettuce
- 3 Tomatoes
- ¼ cup Pickled jalapeños
- ¼ cup Black Olives
Instructions
- Start with your tofu chicken. Rip your tofu into bite-sized pieces, then place in a large bowl and toss with cornstarch and taco seasoning. I use store-bought seasoning to save time but feel free to use your own homemade seasoning.
- Place your tofu in the air fryer at 400 degrees F for 15-20 minutes. You want the tofu to be overcooked, crispy, and dry.
- Slice your bell peppers, onions, and pan-fry for 10-15 minutes until slightly charred and softened.
- Prepare and chop up the rest of your toppings for the burritos.
- Once the tofu is done, place it in a pan over medium heat and pour over your vegan chicken broth. Since the tofu is dry and overcooked, it will absorb the broth flavour and give you that perfect chicken mouth feel. Cook for a few minutes until the broth is absorbed.
- Sprinkle over your vegan cheese, put on a lid, turn the heat to low, and let it sit for a few minutes to melt the cheese.
- Assemble your burritos with your tofu chicken, sautéed veggies, and your toppings of choice.
- Wrap it up and enjoy! You can also pan-fry the burrito on all sides to give the exterior a golden, crispy texture.