The filling for these Vegan Chik’n Burritos is made on a sheet pan, making this recipe an easy weeknight meal that will please everyone! No store-bought fake meat required.
If you enjoyed the Vegan Butter Chicken method of baking tofu, you’ll love this Mexican-inspired version. Baking tofu this way gives it a satisfyingly firm, slightly chewy texture that really does resemble chicken. These sheet pan burritos are simple, flavorful, and adaptable — use flour tortillas or turn the filling into a burrito bowl.
This recipe makes enough for about three servings; if you’re feeding more than three people or have hearty appetites, double the ingredients. Serving the tofu and peppers alongside rice, beans, and extra toppings stretches the meal and keeps everyone happy.
How to press tofu, the easy way
Tofu packaged in water should be pressed to remove excess liquid so it holds together and crisps up when baked. If you prefer to skip pressing, buy super-firm vacuum-packed tofu that doesn’t need it.
Without a tofu press, wrap the block in paper towels or a clean kitchen towel, set it on a plate, then place another plate on top. Add weight — heavy books or a cast iron pan work well — and let it press for about 20 minutes. That’s usually enough to remove the extra moisture.
How to make Sheet Pan Burritos
While the tofu presses, slice the bell peppers and prepare any additional fillings such as rice, beans, guacamole, or salsa.
Preheat the oven to 400°F (about 200°C). Slice the pressed tofu into thick slabs and then tear it into 1–2 inch pieces by hand; ripping creates a more “chicken-like” texture than perfectly cubed tofu. Place the ripped tofu in a large zip-top bag with 1 tablespoon olive oil, 1 tablespoon cornstarch, 1/2 teaspoon salt, 1 teaspoon chili powder, and 1 teaspoon onion powder. Seal and gently shake to coat.
Arrange the tofu on one side of a lightly oiled or parchment-lined sheet pan. Place the sliced green and red bell peppers on the other side, drizzle with 1–2 tablespoons more olive oil if you like, and spread everything in a single layer.
Bake for about 30 minutes, stirring once halfway through, until the tofu is golden and crisp at the edges and the peppers have a touch of char.
Additional burrito fillings
- White or brown rice (cooked)
- Black or pinto beans (drained and rinsed)
- Guacamole or avocado chunks
- Vegan sour cream
- Vegan nacho cheese or nut-free vegan cheese sauce
- Salsa
- Lettuce and chopped tomatoes
Want more burrito or taco filling ideas?
- Instant Pot vegan burritos
- Sofritas-style tofu
- Vegan tacos with tofu
- Sheet pan cauliflower fajitas
Sheet Pan Vegan Chik’n Burritos
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Ingredients
For the Tofu Chik’n
- 1 (16-oz) block extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
For the rest
- 1 large green bell pepper, seeded and sliced
- 1 large red bell pepper, seeded and sliced
- 1-2 more tablespoons olive oil
- 3-4 flour tortillas
Optional burrito fillings
- White or brown rice, cooked
- Black or pinto beans, drained and rinsed
- Vegan sour cream
- Vegan nacho cheese
- Salsa
- Lettuce, tomatoes, avocados or guacamole
Instructions
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First, press your tofu. Wrap the block in paper towels, place a plate or pan on top, add weight, and let it press for 20 minutes.
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While the tofu presses, de-seed and slice the bell peppers and prep any other fillings you plan to use.
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Preheat the oven to 400°F and lightly grease a large sheet pan or line it with parchment.
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Slice the tofu into about six thick slabs, then tear each slab into 1–2 inch pieces by hand to create a chicken-like texture.
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Place the tofu pieces in a zip-top bag with 1 tablespoon olive oil, cornstarch, salt, chili powder, and onion powder. Seal and shake to coat, then arrange the tofu on one side of the sheet pan.
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Arrange the peppers on the other half of the pan and drizzle with 1–2 tablespoons olive oil if desired. Bake for about 30 minutes, stirring once around the 15-minute mark, until tofu is crisp and peppers are slightly charred.
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Serve the tofu and peppers in warmed flour tortillas or over rice in a burrito bowl, and add beans, vegan sour cream, guacamole, salsa, lettuce, or vegan cheese as desired. This recipe yields about 3 regular servings; double for a larger group.
Notes
- Nutritional information covers only the tofu and pepper filling and does not include tortillas or extra fillings.
- If you buy super-firm vacuum-packed tofu, you can skip the pressing step.
- Oil free: Omit oil for an oil-free version and use parchment paper on the pan; watch peppers carefully so they don’t burn.
Nutrition
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Calories: 84kcal
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Carbohydrates: 9g
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Protein: 1g
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Fat: 5g
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