Burritos are one of my favorite meals to make. The filling options are endless and there is nothing better than a crispy burrito shell. This Vegan Egg Roll Burrito with tofu (high protein) is my latest burrito recipe and I am obsessed.
This vegan egg roll burrito is basically an egg roll, just wrapped in a burrito shell instead! Its packed with protein from the tofu and has cabbage and carrots for gut healing ingredients. A simple sauce ties the meal together and packs it with flavor.
Although these egg roll burritos do require two steps, they require basic ingredients and are pretty easy to make. The recipe makes two burritos, so it is perfect to share with a loved one or to eat the next day!
I love burritos and wraps. For more yummy burrito and wrap recipes try my mediterranean white bean burrito or my curried shredded tofu burrito.
Why you'll love this recipe
- Thanks to the tofu it is high in protein.
- It is vegan, egg free, gluten free and plant based.
- It is healthy for you and full of veggies.
- No complicated recipe here - this burrito is super easy to make.
Ingredients
- garlic
- ginger
- tofu
- cabbage
- carrot
- cilantro
- scallions
- soy sauce
- rice wine vinegar
- gochujang
- mustard
- maple syrup or honey
- arrowroot starch or corn starch
Instructions
- Heat sesame oil in a large skillet over medium heat. Add cabbage, carrots and garlic. Cook for 5 minutes. Add tofu, ginger, and scallions. Cook for 5 more minutes.
- Whisk together sauce and pour over filling. Simmer for 5 minutes.
- Warm burrito wraps for 30-45 seconds in microwave. Fill burrito wraps with filling and roll burrito style. I recommend googling how to do this.
- If you would like a crispy burrito, air fry burrito at 400 degrees for 6 minutes or bake at 425 degrees at 20 minutes.
Substitutions
- Tofu - can be subbed with chickpeas or tempeh.
- Gochujang - can be subbed with sriracha or a pinch of red pepper flakes.
- Soy sauce - can be subbed with coconut aminos.
- Rice wine vinegar - can be subbed with apple cider vinegar.
Recipe FAQ
I love my ninja XL air fryer.
Recipe Pro-Tips
Not all tofu is created equal, some has a weird taste. I really love Trader Joe's brand or Hodo Foods brand tofu.
Other vegan wraps and sandwiches to try
If you make this Vegan Egg Roll Burrito with tofu (high protein), please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Vegan Egg Roll Burrito with tofu (high protein)
Ingredients
Filling
- 3 cloves garlic - minced
- ½ teaspoon grated ginger
- 1 block tofu - pressed and crumbled
- 2 ½ cups cabbage from ½ of a tiny cabbage - finely chopped
- 1 large carrot - shredded or finely sliced
- ¼ cup chopped cilantro or parsley
- 1 bunch scallions - finely chopped
- salt/pepper to taste
Sauce
- ¼ cup soy sauce
- 2 tablespoon rice wine vinegar or sub another vinegar
- 1 tablespoon gochujang paste or sriracha adjust to your spice preference
- 1 teaspoon mustard
- ½ tablespoon maple syrup or honey
- 1 tablespoon arrowroot starch or cornstarch
Other ingredients
- 2 wraps of choice burrito sized is best
Instructions
- Heat sesame oil in a large skillet over medium heat. Add cabbage, carrots and garlic. Cook for 5 minutes. Add tofu, ginger, and scallions. Cook for 5 more minutes.
- Whisk together sauce and pour over filling. Simmer for 5 minutes.
- Warm burrito wrap for 30-45 seconds in microwave. Fill burrito wrap with filling and roll burrito style. I recommend googling how to do this. Repeat for each burrito you want to make. The filling is best stored separate from the wrap but if you want to prep these the night before that would also work.
- Optional: If you would like a crispy burrito, air fry burrito at 400 degrees for 6 minutes or bake at 425 degrees at 20 minutes.
- Cut open burrito and dig in.
Cindy Clark says
Super tasty!! Great idea, too. I wonder… I might try it with a rice wrap rather than the tortilla? Hmmm…
Kristi says
Thank you cindy!