1-Step 1: Prep your rice (or pick a swap) First, cook your 1 cup brown rice according to package directions, so it ends up tender but not mushy. If you want a faster route, use white rice for speed. For extra protein, use quinoa. For low-carb, use cauliflower rice and cook it just until warm.

2-Step 2: Press and crumble the tofu Second, press your 14 oz block extra-firm tofu for 15 to 30 minutes. Wrap it in a clean kitchen towel and place something heavy on top, like a cast-iron skillet. Once it’s drier, crumble it with your hands into bite-size pieces or cube it for a chunkier texture.

3-Step 3: Season and cook the tofu until golden Third, heat a skillet over medium heat and cook the crumbled tofu until it starts to turn golden. Stir in 3 tablespoons taco seasoning and toss well so every piece gets coated. Cook about 8 to 10 minutes, stirring occasionally.

4-Step 4: Warm the beans and salsa Fourth, in a separate small pan or in the same skillet after tofu is done, warm the 15 oz can black beans (or pinto beans). Stir until heated through. Then add 1 cup salsa and let it simmer for 2 to 3 minutes, just to marry the flavors.

5-Step 5: Combine tofu, rice, and beans Fifth, combine the cooked tofu with the warm beans and salsa. Add your cooked rice (or skip it) and mix until everything looks evenly distributed. Taste and adjust with more lime juice if it needs brightness.

6-Step 6: Warm the tortillas so they roll easily Sixth, warm your 8 large tortillas in a dry skillet for 20 to 30 seconds per side, or microwave with a damp paper towel. Warm tortillas are less likely to crack, and that makes rolling easier.

7-Step 7: Assemble and roll Seventh, assemble each burrito by adding a line of filling to the center of the tortilla. Fold the sides in first, then roll tightly from bottom to top. Repeat until you use all the filling.

8-Final Step: Crisp the outside (optional but highly recommended) Final, for extra texture, crisp the rolled burritos. Heat a skillet over medium heat with about a teaspoon of oil (optional if you prefer). Place the burrito seam-side down and cook for 3 to 4 minutes, then flip and cook another 3 to 4 minutes.