Quinoa Veggies and Tofu Burrito

Lunch today was pretty delicious and very filling.  We had a super healthy burrito stuffed with quinoa, veggies, tofu, and avocado packed with protein, and all kinds of vitamins and minerals.

It was pretty much a shorter version of my Tofu, Mushroom, Beans and Spanish-rice-style Quinoa Burrito recipe.  I cut some corners, because I just didn’t want to spend too much time on cooking today,  but it still turned out really good.


  • Cooked quinoa
  • Spinach wrap/tortilla (I used my favorite, which are Maria and Ricardo’s Tortillas)
  • 1 package of cubed firm tofu (drained)
  • 1 package of sliced organic mushrooms (8 oz.)
  • 1 green bell pepper sliced
  • 1 red onion sliced (medium to large)
  • 1/4 cup of cilantro (chopped)
  • 4 cloves of garlic (minced)
  • 1 tablespoon of oil (I use grape seed, olive, or coconut oil)
  • 1 tablespoon of oregano
  • 1.5 tablespoons of vegan bouillon (Better Than Bouillon, No Chicken Base, Vegetarian)
  • Juice of 1 lime
  • 1.5 teaspoons of ground cumin
  • 2/3 teaspoon of chili powder
  • sea salt and pepper to taste
  • Sliced avocados (2-3 avocados)


  1. Heat oil and then add minced garlic.
  2. After about a minute, add the tofu.
  3. Cook the garlic tofu for 5 minutes, then add sliced onions.
  4. Cook for another 5 minutes and then add vegan bouillon, chili powder, oregano, cumin,  sliced mushrooms, and sliced bell pepper.
  5. Cook for another 5 minutes, then add lime juice, salt and pepper to taste.
  6. Heat tortilla.
  7. Spoon quinoa into the tortilla.
  8. Add sautéed veggies/tofu into the tortilla.
  9. Top it off with some slices of avocado and then roll into a burrito.
  10. Serve with salsa, hot sauce, or both.
  11. Enjoy!