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Tofu Tinga Burritos With Avocado and Queso Fresco

This innovative twist on the classic burrito combines spiced tofu, creamy avocado, and crumbly queso fresco.
Tofu Tinga Burritos
  • Makes 4 large burritos
  • Prep Time 15 minutes
  • Cook Time 35 minutes


Tofu Mixture

  • 1 tbs. extra-virgin olive oil
  • 1 16-oz. block extra-firm tofu
  • ½ tbs. smoked paprika
  • ½ tbs. ground cumin
  • ¼ tsp. ground Mexican oregano (or Italian oregano)
  • ¼ tsp. sea salt
  • 1 ½ cups thinly sliced white onion

Tinga Sauce

  • 2 medium Roma tomatoes, roughly chopped
  • ¼ cup chipotle peppers in adobo (approximately 2 chipotle peppers plus adobo sauce)
  • 2 garlic cloves
  • ¼ cup water


  • 4 large burrito-size tortillas
  • 1 cup crumbled queso fresco
  • 1 medium avocado, sliced
  • ½ cup cilantro leaves


Prepare the tofu mixture: Slice the tofu block in half and press each half firmly between a thick kitchen towel to remove excess moisture. Tear the tofu into dime-size chunks and add to a large bowl with the spices and salt. Stir to evenly coat the tofu in the spice mixture.
Heat the olive oil in a large pan over medium heat. Turn heat to medium-high and add tofu mixture. Stir quickly, then allow tofu to thoroughly brown for a total of 18 to 20 minutes, stirring only once halfway through cooking.
Add the onions and cook for an additional five minutes.
While onions are cooking, prepare the tinga sauce: Blend all sauce ingredients until smooth.
Add the sauce to the tofu mixture and cook down for eight to 10 minutes, or until the liquid has evaporated and the onions are fully cooked. Adjust the salt if needed.
Prepare the tortillas and assembly: Warm the tortillas in a heated pan for about one minute per side.
Fill with about ½ cup of tinga mixture, ¼ cup queso fresco, a fourth of the avocado slices, and fresh cilantro to your liking. Pair with The Only Salsa You’ll Ever Need.

Photography: Terry Brennan; Food Styling: Betsy Nelson

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Jose Guzman, RDN

Jose Guzman, RDN, is a New Mexico-based dietitian and chef.


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