Vegetarian Mains

Buffalo Tofu Burritos

Always on the look-out for more lunch-friendly recipes, these buffalo tofu burritos are your answer to a balanced meal that keeps you full and travels well!

I’ve always loved tofu, but a large reason for that is I’ve always had GOOD tofu – trust me there is a difference. As I have mentioned in previous posts, the key to cooking tofu is getting as much moisture out before cooking by draining and pressing. Also essential: buy “extra firm” tofu anytime you are frying it – you’ll thank me for this one! While you could make these burritos using beans or chicken instead of the tofu, I beg of you to give tofu a shot!


While I love traditional Mexican flavored burritos, I wanted to spice things up and take a more American twist by using buffalo sauce. However, these burritos are far from being the tongue-numbing spice machines that traditional buffalo wings are. In fact, Bry probably would have preferred them to be spicier. If you’re in the spice-lover camp, I recommend adding 1-2 additional tablespoons of buffalo hot sauce and letting the tofu soak in the sauce overnight. But, if you’re like me and don’t want your stomach to be hurting after lunch, I have you covered J To balance out the heat of the buffalo sauce, I added a creamy-cool yogurt sauce that tastes like a mix between Ranch dressing and tzatziki.

Cool sauce

The longest part of making this recipe is the rice. I used long-grain brown rice, which takes 40 minutes to cook, but you could easily cut down the cooking time by using 10 minute brown rice instead.

Tofu burrito 2

While these burritos were originally intended for Bry’s lunches, I ended up stealing a couple for myself as I loved how creamy and filling they are! If you don’t plan on eating all of your burritos within the next 5 days, I recommend freezing them for later – just be sure to package them well in an air-tight container to avoid freezer-burn!

So here’s a toast to packed lunches getting a spicy upgrade!

Buffalo Tofu Burritos

Always on the look-out for more lunch-friendly recipes, these buffalo tofu burritos are your answer to a balanced meal that keeps you full and travels well!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: Healthy, Lunch, Tofu, Vegetarian, Wrap
Servings: 5
Calories: 370kcal
Author: The Healthy Toast



    For the Tofu

    • 1 container of extra-firm tofu
    • 1 Tbs corn starch
    • Salt and pepper
    • 5 Tbs buffalo hot sauce
    • 2 Tbs unsalted butter

    For the Creamy-Cool Yogurt Sauce

    • ½ cup plain Greek Yogurt
    • 1 tsp lemon juice
    • 1 ½ tsp Italian seasoning
    • ½ tsp garlic powder
    • ½ tsp onion powder
    • Pinch of salt and pepper

    For the burritos

    • Buffalo tofu + any extra buffalo sauce
    • Cream-cool Yogurt Dip
    • ½ cup uncooked brown rice
    • 1 head broccoli
    • 1 cup shredded carrots
    • 5 whole wheat tortillas
    • Foil


    • 1. Drain your tofu. Slice tofu block into 5 pieces and place on a paper towel-covered cutting board. Place an additional paper towel on top of the tofu and then place a heavy object (such as a full tea-kettle) on top to drain out the moisture. Let sit for at least 10 minutes and up to 30 minutes.
    • 2. Meanwhile, prepare you rice according to package directions. When rice is done, remove pot from heat and keep covered until ready to prepare your burritos.
    • 3. Make your buffalo sauce by placing butter in a mug and melting in the microwave. Remove and add buffalo sauce to the mug. Stir well and set aside.
    • 4. Once tofu has been pressed, heat a skillet over medium-high heat and cover with cooking spray. Cover each side of your tofu slices with cornstarch and a sprinkle of salt and pepper. Place tofu in skillet and cook for 8-10 minutes per side, or until each side is browned. Remove from heat and toss with buffalo sauce.
    • 5. While tofu cooks, cut broccoli into florets and steam (I used a microwave steamer). Once softened, set aside.
    • 6. While tofu, rice, and broccoli are cooking, combine yogurt sauce ingredients in a small mixing bowl. Taste and adjust seasonings to your taste.
    • 7. Once everything is cooked, divide tofu, rice, broccoli, carrots, and any remaining buffalo sauce evenly among the 5 whole wheat tortillas. Roll each burrito up in foil if not eating immediately. Store in fridge for up to 5 days or store in freezer for up to 3 months. Enjoy!


    Nutrition for 1 burrito: 370 calories, 14 g fat, 45 g carbohydrate, 6 g fiber, 17 g protein

    You Might Also Like