Crispy baked tofu, tender eggplant, and snow peas simmered in a spicy green curry sauce team up with cilantro rice to make these delicious vegan Thai green curry burritos.
thai green curry burritos

I’m about to make you fall in love with tofu.

Brace yourself.


Tofu is a hard thing to love. I get it. It’s squishy in all the wrong places, juicy in ways you don’t want it to be, and it pretty much tastes like nothing.

However, it’s also high in calcium, high in protein, and it pretty much tastes like nothing…so it can become whatever you want it to be.

Honestly, I don’t really cook with it too often because the.boy is not its biggest fan…

…but then I started roasting it. And discovered that when you roast it, it becomes the BEST version of itself. It’s crispy on the outside, slightly chewy on the inside and tastes almost like you deep-fried it even though there is not a speck of oil in sight.

It has been a tofu-palooza around here ever since. And, surprisingly, no one is complaining…not even my husband peanut gallery.


Roasting aside, the real secret to making tofu taste good is to surround it with FLAVOR.

Thai curry is one of the most intensely delicious things I know in this world. It’s sweet, it’s spicy, it’s creamy and I can tell you, it’s even better when it’s all wrapped up in a burrito shell with spicy cilantro rice to soak up its juices and keep it grounded. The curry itself is actually super simple to make – just simmer green curry paste with coconut milk, ginger, eggplant, and snow peas until the veggies are fall-apart melt-in-your-mouth tender. Meanwhile, make the cilantro rice by dumping all of the ingredients into a pot of simmering water and letting it evaporate while all of the flavors meld together.

Toss –> wrap –> eat.


Are you in love yet?

Thai Green Curry Burritos
Crispy baked tofu, tender eggplant, and snow peas simmered in a spicy green curry sauce team up with cilantro rice to make these delicious vegan Thai green curry burritos.
Yield: 8 burritos
For the cilantro rice
  • 3 oz cilantro leaves
  • 3 medium garlic cloves
  • 1 medium serrano chile, halved lengthwise and seeded
  • 1 cup vegetable broth
  • 2⅓ cups water
  • 1 tbsp olive oil
  • 1 small yellow onion, minced
  • 2 cups long-grain white rice
  • 1 tbsp kosher salt
For the burritos
  • 1 (14 oz) block tofu, pressed and cut into ½-inch cubes
  • 2 tbsp canola oil
  • 3 tbsp green curry paste
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 14 oz coconut milk
  • 2 tbsp soy sauce
  • 2 tbsp brown sugar
  • 1 eggplant, cubed
  • ½ lb snow peas, coarsely chopped
  • salt and black pepper, to taste
  • 8 large tortillas
  1. For the rice, combine the cilantro, garlic, chile, and vegetable broth in a blender and process until smooth. Set aside.
  2. Heat the oil in a large frying pan over medium-high heat. When the oil begins to shimmer, add the onion and cook until softened, about 3-4 minutes. Add the rice and salt and stir to coat until the rice becomes opaque, about 2 minutes. Stir in the cilantro mixture, along with the water. Bring to a boil and then lower to a simmer. Cover and cook until the rice is tender and the liquid has evaporated, about 15 minutes. Turn off the heat and let the rice rest, covered, for 5 minutes.
  3. Meanwhile, heat the oven to 425. Arrange the tofu cubes on a parchment-lined baking sheet in a single layer. Roast for 25 minutes. Remove from the oven and set aside.
  4. For the burrito filling, heat a large skillet over medium-high heat. Add the oil and heat until shimmering. Stir in the green curry paste, garlic, and ginger. Cook until fragrant, about 30 seconds. Stir in the coconut milk, soy sauce, and brown sugar. Bring to a simmer.
  5. Add the eggplant cubes and snow peas to the pan. Simmer, covered, for 10-15 minutes, or until eggplant is tender and most of the liquid has evaporated. Season to taste with salt and black pepper. Stir in the tofu cubes.
  6. Heat the burrito shells in the microwave or on the stovetop, according to package directions. Spoon some rice into the center and top with a few spoonfuls of filling. Roll up, burrito-style. Serve warm.
Cilantro rice barely adapted from Aida Mollenkamp
Nutrition Information
Serving size: 1 burrito

 More spiced up curries:

red curry tofu with coconut chile carrots and bok choy

Red Curry Tofu with Coconut Chile Carrots and Bok Choy

thai penang vegetable curry

Thai Panang Vegetable Curry

curried tomato soup with hard boiled eggs

Curried Tomato Soup with Hard-Boiled Eggs

From Around the Web:

Curry-Roasted Vegetable and Avocado Naan-wich from Naturally Ella

Thai Kabocha Squash Curry from Oh My Veggies

Red Thai Curry Sauce from Pinch of Yum

Green Curry Porridge from 101 Cookbooks

Healthy Thai Chopped Salad with Coconut and Curry Dressing from The Wicked Noodle


thai green curry burritos
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48 Responses to Thai Green Curry Burritos

  1. Lynn says:

    OK – I have new resolve to try roasting tofu. I eat it, but have never brought any home to cook with. I’m going to try this – thanks Joanne!

  2. debbie says:

    I love these kinds of dishes and I am a huge fan of tofu. I’m putting these on my list to try next week!!!!

  3. This is such an interesting twist on a curry! I’ve never thought of putting it in a burrito/wrap before. Great idea!

  4. Holy smokes I’m dying for this and it’s not even 7am!

  5. Love these burritos! The coconut milk and green curry is the perfect addition!

  6. Caitlin says:

    My husband wants me to wrap everything in a tortilla, or turn it into a pot pie. I think he will be pleased with this! At my last job, we had a indian food truck outside called “Curry it up now” and they served a delicous curry burrito, so I can only imagine how yummy the thai version will be. Also, thanks for the tofu roasting tip. I’ve tried to make it at home several times with bad luck, but I’m going to take your version for a test run.

  7. Beth says:

    I have to admit, I’m one of those reluctant tofu users, but you make this recipe sound really great. Maybe there’s some tofu in my future after all.

  8. Monica says:

    Definitely craving a burrito for lunch after seeing this! Love tofu and you’ve inspired me to get creative with burritos and try something new very soon!

  9. I LOVE LOVE tofu, but never thought of using them in burritos. This is a great vegetarian meal.

  10. I think you made this tofu lover become infatuated with tofu with this recipe! I wish I could blink my eyes and these would magically appear in front of me….NOW….

  11. Whoa, roasted tofu? Why have I never thought of that. I really need to get on that. Also, yes to these burritos they look amazing – loving the thai flavours!

  12. “Husband peanut-gallery” = Dying. You know what else is killing me? These burritos. Holy yum! If anything could get me onboard the tofu train, I think it would be these beauties .

  13. Julia says:

    I can dig some tofu, fo sho! Especially if it’s brilliantly wrapped in green curry burrito fashion! Love these hunks of joy! I could really use a big warm burrito nestled in the palm of my hands right now 😉

  14. im a huge tofu fan although its is squishy in all wrong places and i have accepted that. the boyfriend, not so much unless i slather some sauce and make into a curry. i cant wait to try this!!! also the cilantro rice, major yum!!!!

  15. You’re so creative, Joanne! These burritos are nothing short of amazing. I am smitten with all of the flavors!

  16. you know I already have an undying love for tofu.. dang, girl!!! This looks so incredibly good!!! and wow, your Red Curry Tofu with Coconut Chile Carrots and Bok Choy?!!! I love your spin and love for Asian foods. . can’t wait to try this, Joanne! looks seriously so delicious!

  17. Lori R. says:

    Oh, these sound so good! I’m crazy for the authentic fried bean curd you can get in SE Asia (and some restaurants here), but I’ve had only mild success making it at home. This definitely looks like it would be a winner, though!

  18. Heather says:

    Hmm… it definitely sounds good if I can get around my tofu-aversion. I think it’s a texture thing mostly.

  19. Totally craving these burritos right now – wishing they were my dinner! So yummy, Thai green curry is probably my most favourite dish! Looks amazing, Joanne! 😀

  20. Cailee says:

    YUM! I’ve been wanting to make Thai food!! Love that, “toss, wrap, eat”!!! Anything quick and easy is perf for a busy weekday lunch or dinner! Great recipe!

  21. I must admit, I’m not the world’s most enthusiastic tofu-eater, but when I have enjoyed it it’s always been the ‘eggy’ kind. I reckon I could enjoy some roasted tofu! And I could definitely enjoy this burrito. I sounds soooo tasty!

  22. Omg, before I even started reading, I thought “Joanne can make anyone love tofu.” Boom! These sound awesome.

  23. Kristin says:

    Oh my word! I just got back from the grocery store 🙁 Wish I had seen this before I went. I have tried roasted tofu and have not been able to get it to turn out like it’s delicious deep fried Chinese cousin. I will give it one more shot with this recipe since you never let me down.

  24. chloe says:

    These sound delicious! Such a great, unexpected spin on the burrito!

  25. Love these burritos! Spicy + coconut rich…yum!!!

  26. Krista says:

    How could to know that roasting redeems this insipid food, Joanne. 🙂

  27. Sarah says:

    I love tofu! This is perfect – saucy tofu filed burritos. Also, thanks for the recipe on cilantro rice! I always wondered how that was made.

  28. ROASTED tofu? Thai food in a burrito? Girl, I knew I liked you.

  29. Kate says:

    I have always loved tofu!

  30. Kelly says:

    These burritos look incredible! We are big tofu fans and adding them with all those veggies, green curry, coconut milk stuffed in burritos is so creative and sounds delicious! <3 these!:)

  31. Reeni says:

    It took me a while to try tofu because of all the bad things I heard about it. I ended up loving it – the same way I know I’d love this! What a delicious fusion!

  32. Jessie says:

    I’m in love! These burritos couldn’t be easier, and they look amazing, too! I like tofu more than the average person, I believe, but I think this recipe would knock it out of the park, even for Peter! Just add curry, and he’ll be a happy man 🙂

    I hope you two are staying warm!

  33. Mary Frances says:

    I need to roast tofu. I just have to now. It looks so darn good right now! I’m a burrito gal all.the.way and these look freakin delicious. And you’ve got eggplant in here too?? Are you a burrito magician? I think so!

  34. I have never eaten tofu, not sure why. This sounds yummy and sounds like it is loaded with flavor.

  35. I do love a good veggie burrito. All these ingredients sound perfect!

  36. Before the end of this year I want to make tofu from scratch 🙂

  37. Katerina says:

    My son is a big fan of tofu! They look totally delectable!

  38. Thailand meets Mexico! I love it! What a great idea Joanne 🙂

  39. Zainab says:

    Now I need to roast some tofu!! Of course anything with curry has be excited especially there is a wrap involved!

  40. Mmmm – this certainly makes tofu very sexy – Joanne.

  41. Johanna GGG says:

    You don’t need to convince me about tofu – I could eat it every day – it is so so so yummy – (though you would have a hard time getting me to eat the cilantro) – and that wrap looks amaaazing – please come and make my lunch (and my dinner)

  42. Asha says:

    Girl, you just know the right equation to make the squishy sound so good. I can’t wait to try this version out. What’s not to love..thai..and green curry. Yum.

  43. Thai green curry wrap?! Sign me up 😀

  44. mjskitchen says:

    What a great fusion!! Thai green curry in a burrito….I would love one of these right now!!Thanks for sharing this wonderful idea!

  45. Ok seriously? This looks amazing! I was all like, “Oh wow, these look amazing, I should try to make a vegan mod of these”… BUT THEY’RE ALREADY VEGAN! Sorry if I’m a little overexcited, but I’m totally making these sometime soon, pinning!

  46. […] of. When I wrote my own recipe blog, I looked at hers a lot. Joanne makes her thai green curry into burritos, but I decided to stay slightly more traditional. I followed her directions on roasting the tofu […]

  47. […] you’re looking to spice things up, try out this Thai green curry burritos from Eats Well With Others. Speaking of which, what about whipping up a batch of vegan green curry […]

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