1-Step 1: Cook the rice Start with the rice so it has time to cool slightly while you make the filling. Cook 1 cup brown rice according to the package directions, or make it ahead if you want to save time later. If you are using quinoa or another grain, cook that the same way. A warm grain is fine, but slightly cooled rice is easier to layer into the burritos.

2-Step 2: Press and season the tofu Press the 14 oz. block of extra-firm tofu to remove as much water as possible. You can use a tofu press, or wrap the tofu in paper towels or a clean kitchen towel and place a heavy pan on top for 15 to 20 minutes. Once pressed, crumble the tofu into a bowl. Add 3 tablespoons taco seasoning and 2 tablespoons fresh lime juice, then mix until the tofu is evenly coated.

3-Step 3: Cook the tofu and beans Set a non-stick skillet over medium-high heat. Add the seasoned tofu and cook for 6 to 7 minutes, stirring now and then, until it starts to brown lightly. The edges should look a little crisp, and the texture should feel drier and more savory. Stir in the 15 oz. can of black beans, already rinsed and drained, and heat for 1 to 2 minutes until everything is hot. If you want a little more flavor, this is also a good moment to add a pinch of extra cumin, some smoked paprika, or chopped jalapenos. For a breakfast-style burrito, you can stir in oven-roasted potatoes or a pinch of kala namak for an egg-like taste.

4-Step 4: Prepare the toppings Slice 1 large avocado and get your other toppings ready before you assemble. This keeps the filling from cooling too quickly and makes the rolling process smoother. You can keep it simple with salsa and avocado, or add vegan cheese shreds, sweet corn, tomatoes, cilantro, hot sauce, or vegan sour cream. If you want greens, stir a handful of baby spinach, kale, or arugula into the tofu mixture during the last minute of cooking so it wilts just a bit. That is an easy way to add color and a little extra freshness.

5-Step 5: Warm the tortillas and build the burritos Warm 8 large tortillas for about 10 to 15 seconds so they become more flexible. A warm tortilla is much less likely to tear, especially if you are packing in a lot of filling. Lay each tortilla flat, then add a scoop of rice, some tofu and bean mixture, about 1 cup salsa divided among the burritos, avocado, and any toppings you like. Try not to overfill the tortillas. A modest amount of filling makes rolling easier and keeps the burritos from splitting open. Fold in the sides, then roll tightly from the bottom so the ends stay tucked in.

6-Step 6: Crisp the burritos if you want extra texture For a crispy burrito option, place the rolled burritos seam-side down on a skillet or grill pan over medium heat. Cook for 3 to 4 minutes per side until browned and crisp. This gives the outside a golden finish and helps the burrito hold together even better. It is a great move if you are serving these for dinner or packing them for later. For a lighter serving style, you can also turn the same filling into a burrito bowl. Just skip the tortilla, layer the grains and filling in a bowl, and finish with tortilla chips for crunch.

7-Step 7: Serve and enjoy Serve the burritos right away while they are warm and the tortillas still have a little softness. They are great on their own, but a side of extra salsa, fruit, or a simple salad makes the meal feel even more complete. These tofu burritos work well for lunch, dinner, or even breakfast if you build them with potatoes and salsa. They are also easy to transport, which makes them a smart pick for potlucks, church meals, and family get-togethers.