Quick info

  • Servings: 2 people, 4 burritos
  • Total time: about 60 minutes, including 30 minutes of marinating, not counting the optional freezing and thawing
  • Tools: box grater (large holes), 28 cm (11 in) nonstick skillet, lidded container for marinating, cutting board, knife, fork, spatula, measuring tablespoon and teaspoon, paper towels, bowl for the guacamole, bowl for the tortilla chips, aluminum foil or toothpicks

Ingredients

  • Tortillas: 4 medium
  • Tortilla chips: 1 bag
  • Firm tofu: 250g (8.8 oz) (firm, not silken)
  • Red onion: 80g (2.8 oz)
  • Lettuce: 30g (1.1 oz)
  • Tomato: 1 medium plus ½ more (1 for the burritos, ½ for the guacamole)
  • Avocado: 2 large, ripe
  • Oil: 8 tablespoons + 1 teaspoon (6 tablespoons for the marinade, 2 to cook the tofu, 1 teaspoon for the onion)
  • Water: 6 tablespoons
  • Soy sauce: 4 tablespoons
  • Tex-Mex spice mix: 6 level teaspoons
  • Lemon juice: 10 teaspoons (6 for the marinade, 4 for the guacamole)
  • Salt: ¼ level teaspoon (for the guacamole)
  • Burrito sauce: 1 jar (you’ll use about half)
  • Drink: your choice

Method

Make the guacamole

  1. Scoop out the avocados. Cut the 2 large avocados in half, remove the pits, and scoop the flesh into a bowl.

  2. Mash with the lemon. Add 4 teaspoons of lemon juice and mash with a fork until creamy, leaving a few chunks if you like.

  3. Prep the tomato. Cut the ½ medium tomato into tiny cubes, almost minced. If the center is very watery, discard the liquid and the seeds that come away easily.

  4. Finish and chill. Mix the ½ tomato into the avocado, add ¼ level teaspoon of salt, and stir. Cover and keep in the fridge until you’re ready to assemble the burritos.

Make the filling

  1. Grate the tofu. Drain the 250g (8.8 oz) of firm tofu, gently press it between your hands, and pat it dry with paper towels. Grate it with a box grater on the large holes — the strands look like shredded meat, for a “pulled” effect.

  2. Make the marinade. In a container, mix 6 tablespoons of oil, 6 tablespoons of water, 4 tablespoons of soy sauce, 6 level teaspoons of Tex-Mex spice mix, and 6 teaspoons of lemon juice. Don’t add salt — the soy sauce and the spice mix may already have plenty.

  3. Marinate the tofu. Add all the grated tofu and stir gently, reaching down to the bottom of the container, to work the marinade through the strands. Cover and let it marinate in the fridge for 30 minutes, stirring again after 15 minutes.

  4. Cook the onion. Meanwhile, thinly slice the 80g (2.8 oz) of red onion. Heat 1 teaspoon of oil in the 28 cm (11 in) skillet and add the onion. Cook over medium-low heat for about 7–10 minutes, stirring often, until soft and lightly golden.

  5. Set the onion aside. Transfer the onion to a plate, leaving the leftover oil in the skillet — you’ll need it to cook the tofu.

  6. Prep the lettuce and tomato. Wash the 30g (1.1 oz) of lettuce, dry it well, and cut it into thin strips. Dice the whole medium tomato, leaving the liquid it releases on the cutting board so it won’t make the tortillas soggy.

  7. Cook the marinated tofu. Once the marinating time is up, add 2 tablespoons of oil to the skillet and heat it over medium heat. Pour in all 250g (8.8 oz) of the marinated tofu and spread it over the whole surface with the spatula, gently separating the strands.

  8. Brown the tofu. Cook uncovered for about 15–20 minutes. At first, stir occasionally to let the moisture evaporate; once the bottom of the pan is dry, leave the tofu undisturbed for 2 minutes at a time before stirring, so it can brown. It should stay soft inside, with some strands nicely browned. If the spices start darkening too fast, lower the heat.

  9. Add the onion. Taste a small bit of the cooked tofu before adding any more seasoning. Add all 80g (2.8 oz) of the cooked onion and stir for 1 minute to warm it through and distribute it.

Assemble your burrito

  1. Divide the filling. Split the tofu and onion mixture into 4 equal parts, so it’s easier to portion the filling.

  2. Warm the tortillas. Warm the 4 tortillas following the package instructions, ideally one at a time as you fill them.

  3. Spread the guacamole. For each tortilla, spoon a strip of 2 heaping teaspoons of guacamole down the center, leaving a couple of centimeters free along the edges. Adjust the amount to your taste.

  4. Add the tofu and sauce. Spread ¼ of the tofu and onion mixture over the guacamole and add 1 teaspoon of Burrito sauce. Adjust the amounts to your taste.

  5. Finish the filling. Top with some of the diced tomato and lettuce you prepped, to taste. Avoid overfilling the tortilla, or it’ll be hard to close.

  6. Fold the burrito. Bring the bottom flap of the tortilla up over the filling, then fold the right and left sides over each other, leaving the top open. You can wrap the base in aluminum foil to hold it together, or temporarily pin it shut with a toothpick — just remember to remove it before eating.

  7. Serve. Pour the bag of tortilla chips into a bowl and set it next to the leftover guacamole. Serve alongside the burritos and the drink of your choice.

Tray with burritos, guacamole, and a drink