1-First Step: Press the extra-firm tofu. Wrap the 14 oz block in a clean kitchen towel, then place a heavy object like a cast-iron skillet on top for 20 to 30 minutes. After pressing, crumble or cube the tofu into bite-size pieces.

2-Second Step: Season and sauté the tofu. Heat a pan over medium heat and add a small splash of oil if needed. Add the crumbled tofu and sprinkle in the 3 tablespoons taco seasoning, which includes chili powder, ground cumin, smoked paprika, onion powder, and garlic powder. Sauté until golden and crispy, about 8 to 10 minutes.

3-Third Step: Warm the rice and beans. Cook your 1 cup brown rice (or use quinoa/white rice if that’s what you have). Drain the 15 oz can black beans and warm them in a small pot or microwave-safe bowl until hot. Stir in a spoonful of salsa to keep beans extra flavorful.

4-Fourth Step: Add brightness with lime juice. Turn off the heat on the tofu and stir in the 2 tablespoons fresh lime juice (about 1 lime). This helps the spicy tofu taste fresh instead of one-note.

5-Final Step: Assemble your burritos. Warm the 8 large tortillas so they fold easily, then spread rice, tofu, and black beans down the center. Top with avocado (or guacamole), 1 cup salsa, and optional toppings like vegan cheese, hot sauce, fresh cilantro, sweet corn, tomatoes, vegan sour cream, or creamy sauces. Fold tightly and serve.