High Protein Vegetarian Burritos
These High Protein Veggie Burritos are super easy to make and packed with 25 grams of plant based protein! They come together with just a handful of simple ingredients and are a great freezer meal too.
Servings: 2 servings
Ingredients
- 1 block of firm or extra-firm tofu
- 2 tablespoons Taco seasoning
- 3 tablespoons of olive oil
- ½ teaspoon fine sea salt
- 2 large tortillas
- 4 tablespoons Cottage Cheese queso or try my VEGAN queso!
- Optional fillings: sour cream Shredded cheese, Shredded lettuce, diced tomatoes
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off so I take those and very gently push them through the grater. Place the tofu on the prepared baking sheet.
- Drizzle the tofu with the oil, salt, and taco seasoning and toss to combine so it is evenly covered. Spread the tofu out into a thin layer. Bake for 30-35 minutes or until the tofu is crispy around the edges. Check around 25 minutes to make sure it isn't burning. Remove from the oven and let cool for about 10 minutes.
- Once cooled a bit, dice the tofu so it's in shreds.
- Make the burritos by dividing the tofu evenly among the 2 tortillas. Top with a couple tablespoons of the queso and desired toppings and roll up tightly.
- Optional step: heat a large cast iron skillet over medium heat. Once hot, add in the burritos, seam side down, and cook for a few minutes per side until a nice golden brown color. ENJOY!
Nutrition
Calories: 512kcal | Carbohydrates: 36g | Protein: 23g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Cholesterol: 5mg | Sodium: 863mg | Potassium: 411mg | Fiber: 3g | Sugar: 5g | Vitamin A: 277IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 5mg
