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Prep Time

10 Minutes

Cook Time

15 Minutes




Savory Crispy Tofu Burrito

Edgar Castrejon


Crispy Tofu

  • 1 block of extra firm tofu, pre-pressed
  • 2-3 tbsp cooking oil, of your choice
  • 2 tbsp cornstarch
  • 1/2 tsp garlic granules
  • ½ tsp smoked paprika
  • ¼ tsp turmeric powder
  • ¼ tsp black pepper
  • ¼ tsp sea salt or to taste

Pico De Gallo con Maize

  • 1 15.5 oz can corn, drained and rinsed
  • 1/2 yellow onion, finely chopped
  • 2 tomatoes, finely chopped
  • 1 medium cucumber, finely chopped
  • 1/3 cup chopped cilantro
  • 3 limes, juiced
  • ½ tsp mushroom powder
  • ¼ chili flakes
  • ¼ turmeric powder
  • 1/2 tsp sea salt or to taste
  • 1/4 black pepper




To make the Pico, begin by cutting your vegetables into ¼ inch cubes to make sure they are all in the correct size; this includes the cucumber, tomatoes, and onion. Add them into a bowl alongside the drained and rinsed corn, seasonings, and lime juice. Set aside the Pico as you cook your tofu.

Open the pre-pressed tofu, pat dry using a paper towel, and chop into desired sizes, I like mine into strips and add them into a bowl with all the dry seasonings, mix well. On a hot skillet (medium heat) add oil and cook tofu on both sides for about 3-4 minutes or until golden brown.

Then heat up another pan or skillet to warm up the tortilla, it only takes about 2 minutes total.

Then assemble the burrito by adding a layer of sour cream, topped with tofu, Pico, salsa, and greens.

Wrap the burrito. Provecho.

Note: If you can’t find sour cream I have a few options, I have a recipe in my cookbook or you can mix ⅓ cup plain cream cheese with ¼ cup water, mix well and you can use this with anything savory.

Pico lasts about 2 weeks in the fridge as long as you put it into a tightly sealed container.

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