Pizza Burritos
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

This is one my favourites as it's just like pizza, only it's a burrito! It captures all of the wonderful flavour of pizza but it's much easier to make. So, enjoy!

Author: Waverly Tracey
For the Pizza Tofu
  • 4-5 medium vine or roma tomatoes
  • 1/3 cup vegetable broth
  • 1/4 teaspoon salt, or more to taste
  • several dashes of black pepper
  • 4-5 sun dried tomatoes (optional)
  • 1-2 tablespoons hot sauce
  • heaping 1/4 teaspoon dried oregano plus more to taste
  • 1 block extra-firm tofu
  • 2-3 teaspoons olive oil
For the burritos
  • 4-6 tortillas (depending on how much you want to stuff them and how many you're serving
  • 2-3 cups vegan cheese sheds (about half cup per burrito- or more)
  • handful of fresh chopped basil (optional)
  1. In a large pot, add the vegetable broth. Start with 1/3 cup. Dice your tomatoes, removing the stems and hard part at the centre, then add them to the pot also.

  2. Heat to medium-high and let these cook. The water should boil furiously, and the tomato chunks should soften and fall a part considerably. Stir every so often, watching that it doesn’t burn. Add in the salt and pepper. Let it cook on this heat for at least 5-6 minutes. You may need to add more broth if the tomatoes are sticking, but be careful not to exceed half a cup though because you want the broth to evaporate mostly. If your broth isn’t evaporating, give it a minute or two longer on this heat.

  3. Next reduce the heat to medium and add the sun-dried tomatoes. Let it cook for 3-4 minutes then add to a blender. Blend until it is smooth, or ignore the step and leave the sauce chunky.

  4. Pour the sauce back into the pot and heat on low, adding the oregano and hot sauce as desired. Stir occasionally, then remove from the heat after about 5 minutes.
  5. Preheat the oven to 350 F and line a baking sheet with parchment paper.

  6. Next start on the tofu. Wash it and you can press it but it’s not needed here. Slice it into strips about two inches long and roughly 1 inch wide. 

  7. Add the oil to a frying pan and heat on medium, then add in the tofu. The pan will likely be very full so you’ll want to move the pieces around a bit as some parts of the pan are hotter than others and they’ll cook better. Flip all of them once the first side is golden with a few charred bits. Cook the same way on the next side. This whole process will take at least a good 10 minutes, but it depends so keep your eye on it, and you’ll know it’s ready when it has a nice crispy look, all charred in places.
  8. Reduce the heat to medium-low and add in 3/4 quarters of the sauce. Stir to get it all around. Spoon some of the leftover sauce onto each tortilla. Distribute the tofu among the tortillas (around 5-6 pieces a tortilla, depending on how full you want them to be) and all half a cup or more vegan cheese shreds to each burrito then roll them up. Place in the oven and bake for 10 minutes.

  9. Serve immediately!