1-First Step: Cook the rice. Start by cooking 1 cup brown rice according to the package directions. Brown rice usually takes longer than white rice, so plan ahead if you want a quick dinner. If you are short on time, quinoa or pre-cooked rice works well too. Once cooked, fluff it with a fork and set it aside so it can cool slightly before assembling the burritos.

2-Second Step: Press and season the tofu. Take the 14 oz block extra-firm tofu out of the package and press it for 20 to 30 minutes to remove extra moisture. You can wrap it in a clean kitchen towel and place something heavy on top. After pressing, crumble the tofu into a bowl. Add the 3 tablespoons taco seasoning and 2 tablespoons fresh lime juice, then stir until the tofu is evenly coated. The lime helps brighten the spice blend and gives the tofu burritos a fresher taste.

3-Third Step: Cook the tofu filling. Heat a large skillet over medium heat. Add the seasoned tofu and cook for about 8 to 10 minutes, stirring now and then. The tofu should look golden in spots and a little crisp around the edges. If the pan seems dry, add a small splash of water, but do not add too much or the filling can turn soft. This step is where the flavor really comes together, so let the spices toast a bit in the pan.

4-Fourth Step: Warm the beans and tortillas. While the tofu cooks, warm the 15 oz can black beans or pinto beans in a small saucepan or microwave-safe bowl. Add a spoonful of salsa if you want extra flavor. Then warm the 8 large tortillas in a dry skillet or microwave so they fold without tearing. Warm tortillas are easier to roll and help the burritos stay sealed. If you are making these for a group, wrap the tortillas in foil so they stay soft.

5-Fifth Step: Assemble the burritos. Lay a tortilla flat and add a scoop of rice, a spoonful of beans, a generous amount of tofu, and a few slices of 1 large avocado or a spoonful of guacamole. Add 1 cup salsa across the filling or save it for serving if you prefer less moisture inside the wrap. Top with vegan cheese, cilantro, sweet corn, tomatoes, or vegan sour cream if you like. Keep the filling centered so the tortilla can fold easily.

6-Final Step: Roll and serve. Fold in the sides of the tortilla, then roll it tightly from the bottom up. If you want a crisp finish, place the burrito seam-side down in a dry skillet for 1 to 2 minutes per side until lightly browned. This gives the tofu burritos a nice handheld texture and helps them stay together. Slice in half and serve warm with extra salsa or creamy sauce on the side.