Smokey Tofu and Cheesy Chipotle Burrito

Difficulty: Medium

Makes 2 large or 4 small burritos


All week I had been craving burritos but no store-bought burrito was going to satisfy my hunger. The long weekend was the perfect opportunity to make them. Soft homemade tortillas, filled with smokey pan-fried tofu, and finished off with cheesy cashew chipotle sauce. The fact I only made these for myself seems like a little bit of a waste but boy, I do not regret it one bit.


Smokey Tofu

  • 1 300 gram block firm tofu
  • 2 teaspoons liquid smoke
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons soy sauce


  • 2 cups plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/4 cup canola oil
  • 1/2 cup warm water

Cheesy Cashew Chipotle Sauce

  • 1/2 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1/2 – 1 chipotle pepper
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2-3/4 cup soy milk

The Rest

  • 1/4 red cabbage, thinly sliced
  • 1/2 red onion, thinly sliced
  • Bunch parsley or coriander
  • Fresh lime
  • 1/2 cup grated vegan cheese
  • 1 cup cooked brown rice


  1. Start by making the marinade for the smokey tofu by combining the soy sauce, liquid smoke and Worcestershire sauce.
  2. Cut the tofu into 1cm cubes and add to a plastic container with the marinade. Allow to marinate in the fridge for at least an hour.
  3. Once marinated, pan fry until brown.
  4. Next, make the tortillas by sifting the flour, baking powder and salt into a large bowl.
  5. Add the oil and warm water before combining into a dough. Roll into a ball and allow to rest for an hour.
  6. Separate the dough into 2 or 4 smaller balls.
  7. Dust a clean surface with flour and roll out each ball of dough into circles about a quarter of a centimetre thick.
  8. Heat some olive oil in a large pan and on medium-high, cook each tortilla until golden spots appear on one side before flipping over until the other side does the same.
  9. Now it’s time to make the sauce. Start by adding the cashews to a saucepan and fill with water. Bring to the boil and boil for 15 minutes.
  10. Drain the cashews and combine with nutritional yeast, chipotle, cayenne, salt and soy milk.
  11. Blend until smooth before heating in a saucepan or microwave.
  12. Fill the middle of each tortilla with rice, tofu, cabbage, a squeeze of lime juice, red onion, a sprig of coriander or parsley, vegan cheese and the cheesy chipotle sauce.
  13. Fold in the sides of the tortilla before wrapping the ingredients in tightly.
  14. Serve immediately.