The filling for these Vegan Chik’n Burritos is made on a sheet pan, making this recipe an easy weeknight meal that will please everyone! No store bought fake meat required.
If you’ve tried my Vegan Butter Chicken, you will know how delicious this way of baking tofu in the oven can be. It really does taste a lot like chicken! I’ve put a Mexican spin on it and I think you are going to fall in love.
You can make burritos using flour tortillas OR add it to a burrito bowl, either way is perfectly delicious depending on your mood. If you are making this for more than 3 people, I recommend doubling the recipe. It will also go further if you serve with rice, beans and other fillings/toppings.
How to press tofu, the easy way
Tofu that has been packed in water usually needs to be pressed before using to remove the excess water. It will hold it’s shape better with the extra water removed and become more stable for cooking. You can avoid all of this by purchasing the super-firm tofu that is vacuum packed.
I don’t own a tofu press, so this is how I do it: Remove the tofu from the package and wrap in paper towels or a clean tea towel. Set it on a plate or on the counter, and place a plate on top. Next, add a few heavy books or better yet, a heavy cast iron pan. I find I really only need about 20 minutes of pressing time.
How to make Sheet Pan Burritos
While your tofu presses, slice the peppers and prepare any additional fillings you’d like such as rice, beans, etc.
Rip the tofu into bite sized pieces and add to a large ziplock bag with a little olive oil, cornstarch, salt, chili powder and onion powder. Shake gently to coat the tofu. Arrange on the pan, along with the bell peppers.
Bake for 30 minutes, until the tofu is crisp and golden, and the peppers are a little charred.
Additional burrito fillings
- White or brown rice, cooked
- Black or pinto beans
- Guacamole
- Vegan Sour Cream
- Vegan Nacho Cheese or Nut Free Vegan Cheese Sauce
- Salsa
- Lettuce, tomatoes or avocado chunks
Want more burrito/taco fillings?
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Sheet Pan Vegan Chik'n Burritos
Ingredients
For the Tofu Chik'n
- 1 (16-oz) block extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
For the rest
- 1 large green bell pepper, seeded and sliced
- 1 large red bell pepper, seeded and sliced
- 1-2 more tablespoons olive oil
- 3-4 flour tortillas
Optional burrito fillings
- white or brown rice, cooked
- black or pinto beans, drained and rinsed
- Vegan Sour Cream
- Vegan Nacho Cheese
- Salsa
- lettuce, tomatoes, avocados or guacamole
Instructions
- First, press your tofu. Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or a cast iron pan on top of that. Let the tofu press for 20 minutes.
- While the tofu is pressing, de-seed and slice the bell peppers and prepare any other burrito fillings you want.
- Preheat the oven to 400 degrees F and lightly grease a large sheet pan (you could also line with parchment paper).
- Slice the tofu into about 6 thick slices. Now rip the tofu into bite sized pieces, not too small (about 1-2 inches) using your hands. You could simply cut the tofu into cubes, but ripping creates a more "chicken-like" texture.
- Add the ripped tofu pieces to a large ziplock bag, along with the olive oil (1 tbs), cornstarch, salt, chili powder and onion powder. Close the bag and shake gently to coat the tofu. Arrange the tofu on one half of the sheet pan.
- Arrange the sliced bell peppers on the other half of the pan, drizzle with a little more olive oil, if desired. Bake the tofu and peppers for about 30 minutes, stirring once at about 15 minutes.
- Serve in flour tortillas or in a burrito bowl with optional rice, beans, vegan sour cream, guacamole, lettuce, tomatoes, salsa or vegan cheese. This serves about 3 regular servings or 2 large appetites. Double the recipe to serve a family of 4 or 5.
Notes
- Nutritional information is only for the tofu/pepper filling, and does not include tortillas or any additional fillings.
- You can skip pressing the tofu if you buy the super-firm tofu in the vaccum packed container, not the kind in water.
- Oil free: This recipe is easy to make oil free. Simply omit the oil from the tofu and use parchment paper instead of greasing the pan. Just watch the peppers carefully to make sure they don't burn in the oven.
Amazing recipe and totally customizable, you can do a burrito bowl or make a taco salad using this recipe as well. Restaurant quality for sure
It’s great you’ve shared your ideas on how to customize the recipe! Thanks for your fabulous feedback and review!
This is on the very short list of meals that both of my kids love, so a sincere thank you! It’s so delicious, my teenager likes taking any leftover tofu chicken to school for lunch. I think that’s the highest of compliments. 🙂 Your recipes are so reliable! We all also love your tomato soup.Â
Hi Kristie. You are so welcome! I am thrilled that your kids are loving the recipe! By the way, I love the tomato soup as well! Thank you for your wonderful feedback and review!
These are so easy and tasty! Â My 8 and 10 year old girls loved these and loved helping make it. Thanks Nora! Another amazing recipe!Â
I’m so glad to hear you guys loved the burritos, and had fun making them together! Thank you for sharing your review and very fun comments!
Have not made this yet but it will definitely be on for next week!! I have no doubt this will be great so I’m already giving it 5 stars!!
I hope they turn out wonderful and that you enjoy them! Thanks for your confidence in my recipes!
Nora…Haven’t made this yet but it sure looks yummy!!! Can  the chic’n be frozen ahead of time???? Thank you!!!
It probably could, but it will change the texture of the tofu being frozen. Not necessarily bad, but it will be different. Hope you enjoy!
WOW!!! Thank you for this!! The tofu came out absolutely amazing. Using the cornstarch with the oil and spices is genius. I’m going to make tofu nuggets for dipping using this method.  We had rice, mushrooms, peppers, onions, avocado, tomato and your vegan queso in the burritos.  This is definitely going on our weekly rotationÂ
That’s so great to hear!
Made burrito bowls with this and they were awesome! Liked the simplicity of putting everything on one pan. Served over brown rice with salsa, vegan sour cream and your amazing nacho cheese sauce.
Sounds delicious!
I’ve made the tofu chick’n about 6 times! We love it and add it into several different bowls / meals, because it fits right in as a protein in so many dishes. My personal favorite is with sauteed veggies, quinoa and a taco vinegar dressing. Few things that I’ve learned…don’t forget the salt! and I do add garlic powder in with the rest of the seasoning. I would never again use the Super Firm Tofu for these, the texture and taste were not nearly as good as when I’ve used Extra Firm. I personally prefer smaller pieces…I did 2 inch squares and they just weren’t great…the best for us is no larger than 1 inch. Thank you so much for this recipe!
You’re welcome! Thanks for the tips!
Another winner! I added rice, avocado slices, corn, and black beans. Topped with taco sauce and vegan sour cream. Easy to prepare and delicious!
So glad it was a winner!
Hi Nora!
I find it so hard to find clean tortillas— is there a brand you recommend?
I don’t exactly know what you mean by “clean” but I love Trader Joe’s flour tortillas. You could also use corn tortillas and make tacos. 🙂
Thanks Nora! By “clean” I just mean not full of fillers and preservatives like so many shelf bread products etc. Much appreciated!
Nora – I made these tonight and they were INSANE! Thank you!!
You’re welcome! I’m so glad you liked them!
Oh my goodness! These were amazing! I could not stop eating the tofu right off the pan! And it was so simple to make. Thank you for another winner recipe!
Thanks so much! I’m so glad you like them!
Perfection, everything you post is out of this world including these burritos! It’s so nice to have another great meal in my weekly rotation.
I’m so glad to hear that! Thanks for the comment!
I have loved trying your recipes and they have been quite tasty. It has been so nice mixing up my usual go to recipes, but I questioned the simplicity of the chik’n seasoning… I should have listened to my intuition. I think they are a bit bland. After they were done I added salt, chili flakes and garlic powder. I used firm tofu because I didn’t want to press the tofu tonight, but they came out dry after the 30 mins. If you’re going for super firm tofu, reduce the time in the oven To 15-20 mins. I’ll def make again with adjustments. Thank you for all of your yummy recipes.
Hi Sarah! I’m so glad you have been enjoying my recipes! I do wonder if you forgot to add the salt that is called for already for the tofu chik’n, as that would certainly make them quite bland. When I make these, they are very full of flavor and I can’t stop eating them from the pan!
Hi Nora, my husband and I are exploring vegan cooking. Right now I would call us flexitarians.
I
We have made your lentil sloppy joes and the lentil walnut loaf . Wow!!!!
All of our friends, vegan and not love those dishes . I know that I like your style of cooking and will continue to explore .
Any recipes for making crumble type tofu? The processed ones are too salty.
Regards, lori
Happy exploring! That’s a great way to dip your feet into it. 🙂 I’m so glad you enjoyed the sloppy joes and the lentil loaf. You will probably love the tofu in this recipe, and I also have Tofu Tacos that have a crumbly tofu “meat”.
These look like they’d be great for packed lunches. Do you think they’d freeze well?
I’m not sure if this mixture would freeze well or not actually! I don’t usually freeze tofu like this, but it might work.