Tofu, Potato, and Mushroom Burrito. Vegan Recipe

I have several go-to burrito recipes (including this one), but one of my goals for the new year is to eat more whole food, so I decided to skip the fake meat in this meal. I used tofu, but you can make it without if you like. Try to cut the tofu, potato, and mushroom into like-size cubes. While I used vegan cheese, I used very little and you can skip it if you’d like. I probably should have, since cutting down is one of those aforementioned goals, but I had some in the fridge and I really used very little. Really.

If you are reducing your gluten, you can make this dish gluten-free by substituting gluten free tortillas.

Tofu, Potato, and Mushroom Burrito


2 Tablespoons canola or olive oil
1 clove garlic, minced
1 small onion, chopped
1 Serrano or Jalapeno pepper (seeded if you must)
1 small potato, cut into small cubes
8 oz. extra firm tofu, drained, cut into small cubes
1.5 cups button mushrooms, stemmed, and either halved or quartered, depending on size
1 can pinto beans, drained and rinsed
1 teaspoon ground cumin
1 teaspoon salt
pepper to taste
1 cup salsa
1/2 cup water

Flour Tortillas (use corn or gluten free tortillas to make this dish gluten free)
Rice (I prepare my rice using salsa to replace some of the water, giving it a nice bite)
Your favorite burrito toppings. I used Daiya cheese, avocados, and salsa fresca.


Heat oil in a large saute pan over medium high heat. Add garlic and onion. Cook for a minute then add the Serrano or Jalapeno pepper.  Cook for a few minutes until the onions are soft. Stir in potatoes and cook for a few more minutes until the potatoes start to brown a little. Reduce the heat to medium, add the tofu and mushrooms. Cook for two or three minutes, stirring often. Stir in cumin, salt and pepper. Return the heat to medium high, add the water and salsa and bring to a slow boil. Stir in the beans. Cover and reduce heat to low. Simmer for about 10 more minutes or until potatoes are cooked and liquid is reduced.

Heat your tortillas and build your burritos.

Extra bonus: I heated up some of the leftovers and served it mixed with yet another chopped salad for dinner tonight. Excellent!


Seitan Burrito-Easy and Delish!

I love Mexican food. I could live on beans and rice, as long as I had some nice, spicy salsa to liven it up. Ironically, considering Mexican food is so adaptable to a vegan diet, I seriously hesitate to even try to eat at a Mexican restaurant. The main reason is lard, which many traditionalists consider essential to the flavor of the food. Another reason is that once you take the cheese out of many restaurant dishes you don’t have much left. Too bad, because it would be so easy to grill some veggies, add some (lard-free) beans and rice, top it off with salsa and guacamole, and wrap it all up in a warm tortilla. (Note to self: Make that for dinner tonight!)

This seitan burrito is the perfect after-work meal. It is fast because I used canned beans and prepared seitan, but, time permitting one could start from scratch. Do take the time to let the seitan marinate for at least a half hour, which is perfect cause you will be chopping up a few things. Anyway, here we go…

Seitan Burrito

One box (8 oz) Seitan, cubed into bite sized pieces (You could use any of your favorite mock meat instead of the seitan if you wish)

For Marinade:
Juice of 3 or 4 limes
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
Pepper to taste

For Salsa Fresca:
2 medium tomatoes, chopped
1/2 small onion, chopped
1 or two Serrano chiles (be careful with these, they are very hot. I love them, but you may want to seed them, chop them, or use a milder chile like Jalapeno)
Cilantro to taste

1 Cup White rice
1 1/2 cups water
1/2 cup prepared salsa (I use one from Henry’s called HotCha that I love or you could make your own)

One can refried beans (most are vegan, but check the label)

Avocado, sliced
Vegan Cheese (optional) I used Daiya.

2-Large Flour Tortillas

Combine your marinade ingredients. Add the seitan, mix, and set aside (for at least a half hour)

Combine all your Salsa Fresca ingredients and set aside.

Prepare your rice. Use the prepared salsa to replace some of the water.

While rice is cooking, put your marinated seitan in a saucepan and cook over medium heat, stirring occasionally, until most of the liquid has evaporated.

Heat your beans.

Right before serving, heat your tortillas. To build your burrito, place a scoop of beans, rice, and the seitan on the tortilla. Add the salsa fresca, avocado, and cheese if desired. Fold in the bottom half and roll into a burrito. Enjoy. The recipe makes enough for at least two burritos with probably enough left over for lunch the next day.