Ultimate Vegan Burrito (Crunchwrap-inspired!) – The Minimalist Baker

Holding a vegan burrito filled with tofu taco meat, guacamole, lettuce and tomato

What started as a copycat crunchwrap recipe turned into the ultimate vegan burrito (and we’re not crazy about it!) We left the fancy folding to the pros and focused on the flavors – and the result is even Good!

These real-deal burritos are crunchy yet soft, fresh yet creamy, MEGA flavorful, and will bring you back to your favorite drive-thru moments. only 10 ingredients And 30 minutes stand your ground Let’s make burritos, guys!

Tofu, flour tortillas, lime, tomato, white bean queso, avocado, cabbage, salt, taco seasoning, and tortilla chips.

These robust burritos start with a smoky tofu taco “meat” made of crumbled tofu seasoning with our DIY Taco Seasoning (or use store-bought taco seasoning for comfort!). The result is so delicious Protein-packed!

Pour water over tofu and taco seasoning

Then we gather the remaining ingredients: a creamy white bean queso, crunchy tortilla chips (to make it like a crunchwrap!), vibrant guacamole, and fresh veggies.

Tortillas, Veggies, Tofu Taco Meat, Guacamole and Queso to Make Vegan Crunchwrap Burritos

With our ingredients ready, it’s time to layer!

Flour tortilla layered with white bean queso, tofu taco meat, guacamole, tomato and crushed tortilla chips.

The final step is to seal all the goodies, and you have a burrito packed with protein, fiber, and healthy fats but Tastes like fast food in all the best ways! it is witchcraft.

Three sides are folded into a burrito to show how to seal it
A close-up shot of a vegan burrito inspired by a crunchwrap

We can’t wait for you to try these EPIC vegan burritos! This is:

Mega delicious
Soft but crunchy
& very tasty!

This burrito is powerful and protein-packed, making it perfect for fuel after a sweaty workout or anytime the HANGRY feeling hits! Or invite some friends over, mix up some fresh strawberry margaritas, and reminisce about the good old drive-thru days!

The ingredients (tofu taco meat + queso) would be perfect for making ahead for quick lunches or dinners throughout the week.

More vegan comfort food recipes

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Cut a burrito bowl in half and serve with tortilla chips

Q. Time 20 minutes

cooking time 10 minutes

total time 30 minutes

serving 4 (burritos)

course entrance

cuisine Gluten-free (optional), vegan

Freezer friendly no

Does it keep? 4-5 days

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Quick Guacamole

  • 1 big Avocado (1 large avocado with pit is ~226g)
  • 1/2 table spoon Lemon juice
  • 1/4 teaspoon Sea salt


  • 2 the cup Chopped iceberg lettuce
  • 2 Roma Tomatoes, chopped (2 tomatoes yield ~ 1 cup or 150 grams)
  • 4 burrito-sized Flour tortillas (Gluten-free if required // we prefer homemade or Siete Burrito size)
  • 2/3 the cup Creamy White Bean Queso (or store-bought vegan queso)
  • 2 the cup Corn Tortilla Chips
  • Prepare your creamy white bean queso (or use store-bought) if not already made.
  • Tofu Taco Meat: Meanwhile, heat a large nonstick skillet over medium heat and crumble the tofu into it. Add taco seasoning and stir to coat. Add water and cook until all liquid is absorbed – about 5 minutes. Taste and adjust, adding more taco seasoning if desired. Set aside.

  • Quick Guacamole: Add avocado to a small mixing bowl with lime and salt. Mash to combine completely, making it smooth or chunky depending on your preference. Set aside.

  • Vegetables: Chop the lettuce and tomatoes and set aside on your cutting board until you’re ready to assemble.

  • Burritos: To assemble your burritos, heat tortillas in a large skillet over medium-high heat for 10-15 seconds on each side until pliable. Place a tortilla on a plate or cutting board and place 2-3 tablespoons of queso in the center. Top queso with ~ 1/2 cup tofu taco meat, ~ 2 tablespoons guacamole, a few tablespoons diced tomatoes, a handful of broken (crushed) chips, and ~ 1/2 cup lettuce. To fold the burrito, fold the bottom edge up to fill the top half. Pull the tortilla back, tucking in the filling. Fold the left and right edges of the tortilla up and over to look like a sealed envelope. Finally, roll until you have a perfect burrito.

  • Optional: Place a teaspoon of oil in a wok and heat over medium-high heat. Place the burritos in the folded frying pan and cook for 1-2 minutes until golden. Gently flip and repeat on the other side.

  • Repeat steps 5 and 6 to make all the burritos.

  • Enjoy immediately! Tofu taco meat and queso can be stored separately in an airtight container in the refrigerator for up to 4-5 days.

* If not found Super firm tofu, Extra strong Tofu will work in this recipe. If you use Extra strong tofu, wrap it in an absorbent towel and set something heavy on top—like a cast iron skillet—for 10-15 minutes to press out excess moisture. Alternatively, use a tofu press. Then proceed with step 2.
*Nutrition information is a rough estimate calculated without homemade taco seasoning and cassava flour tortillas and optional ingredients.
*Inspired by Pinch of Yum’s Vegan Crunchwrap Supreme.

Worship: 1 burrito Calories: 558 Sugars: 53.3 g Protein: 27.5 g Fat: 28.2 g Saturated Fat: 8.9 g Polyunsaturated Fats: 2.5 g Monounsaturated fats: 5.2 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 1090 mg Potassium: 1063 mg Fiber: 14.1 g Sugar: 7.8 g Vitamin A: 1460 IU Vitamin C: 11.2 mg Calcium: 248 mg Iron: 10.1 mg

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