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Janelle Carss

Sheet Pan Tofu Burritos (Easy High-Protein Meal Prep)

These easy Sheet Pan Tofu Burritos are a high-protein, budget-friendly meal prep dream! Chewy roasted tofu, charred peppers, onions, jalapeños and corn get tossed in a smoky taco seasoning, wrapped in whole wheat tortillas and frozen for easy grab-and-go meals. No soggy burritos here!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 burritos
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Video

Ingredients
  

Tofu Taco Filling
  • 4 350g block extra firm tofu, lightly pressed
  • 2 medium yellow onions, sliced
  • 3 bell peppers, sliced
  • 2 jalapeños, sliced (seeds removed to reduce heat, optional)
  • 1½ cups frozen corn, thawed
  • 3 tbsp tomato paste
  • 2 tbsp soy sauce or tamari, if gluten-free
  • 2 tbsp nutritional yeast
  • 2 tbsp water
  • juice of 1 large lime
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 1½ tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼-½ tsp cayenne pepper, to taste
  • 1 tbsp cooking oil or cooking spay, optional
For assembly
  • 10 large whole wheat tortillas, use gluten-free if needed
  • shredded vegan cheese, optional

Equipment

  • 2 large sheet pans

Method
 

  1. Roast the tofu: Preheat your oven to 425°F and line two large sheet pans with parchment paper.
  2. Drain the tofu and lightly press it to remove excess water. You don't need to press it perfectly dry — the oven is going to do most of the work.
  3. Crumble the tofu into small, irregular pieces and divide between the two parchment-lined sheet pans. Spread it out into an even layer, then roast for 20 minutes. Remove the pans, toss the tofu, and return to the oven for another 10 minutes.
    We're intentionally roasting the tofu before adding the sauce so it has a chance to lose its moisture and get nice and chewy.
  4. Make the taco seasoning paste: While everything is roasting, whisk together the tomato paste, soy sauce, nutritional yeast, water, lime juice and spices in a small bowl. You want a thick but spreadable seasoning mixture.
  5. Add the veggies and season: Carefully transfer the roasted tofu to the largest mixing bowl you have. Add the sliced onions, peppers, jalapeños and corn and all of the seasoning paste and give everything a toss (This is much easier than trying to stir a thick seasoning mixture into two packed sheet pans — trust me.)
    If desired, lightly spray with cooking spray or drizzle with a little oil.
  6. Return to the oven and roast for 15–20 minutes, tossing once halfway through, or until the vegetables are browned and most of their moisture has cooked off.
  7. Cool the filling: Let the filling cool for 15 – 20 minutes before assembling your burritos.
  8. Assemble the burritos: Warm each tortilla for about 10 seconds in the microwave to make it flexible. Divide the filling evenly between the 10 tortillas. If using vegan cheese, add a few tbsp to each. Fold the sides inward, then roll tightly from the bottom.
Freezing and Reheating
  1. To freeze: Wrap each burrito individually in parchment paper (my preference) or foil, then place them in a freezer-safe bag or container.
    Freeze for up to 3 months for the best quality.
  2. From frozen: Remove any foil and wrap the burrito loosely in a damp paper towel.
    Microwave for 2½–3 minutes, flip, then microwave for another 1½–2 minutes, or until heated through. Let it sit for a minute before eating.
  3. For the crispiest burrito: Microwave from frozen until hot, then transfer to an air fryer and cook at 375°F for 4–6 minutes.

Video