Boloco and Nasoya

Recently I was contacted to try out one of the tofu burritos at Boloco, which uses Nasoya tofu in many of their bowls and burritos. I knew Boloco was a local company (Boston Local Company) but had no idea that Nasoya is made not too far from me in Ayer, MA. With Funk back to school two nights a week and a busy baby at home, I was not about to turn down a free meal at one of my favorite burrito places. I’ve always loved the wide variety of vegan burrito options at Boloco, and a new-ish Boloco opened about 1.5 miles away from home.


We headed to Boloco on a Friday night and spent a loooong time scanning the menu. Since every burrito and bowl can be made with tofu instead of meat, we had a hard time deciding! And, the tofu is cajun spiced and oven roasted as opposed to being fried or just diced raw. It was so flavorful! I ordered the Bangkok Thai bowl, which had brown rice, cucumbers, Asian slaw, and a Thai-style peanut sauce. The peanut sauce was delicious, and actually inspired me to make a peanut sauce noodle dish later in the week. And there was plenty of tofu in the bowl, so it certainly didn’t skimp on satisfying protein.


Funk ordered the Teryaki wrap (whole wheat wraps are available!) which had caramelized onions, broccoli, carrots, brown rice and tofu in a Teryaki sauce. This is usually my favorite Boloco burrito and Funk loved it. Zack did too, and he noted that the burrito was about the same size he was when he was born.


We enjoyed a side of chips, salsa and guacamole, and sipped on a refreshing lemonade mint slush.

The Boloco website is worth checking out. Not only do they have a helpful nutrition calculator, but they also have a detailed ingredient list so you know exactly what you’re getting, which is especially helpful if you have any food allergies.

I decided to try recreating the Teryaki burrito at home using Nasoya cubed tofu, which is firm and pre-cubed, making it that much more convenient.


1 package Nasoya cubed tofu

Cajun spice blend

2 cups cooked brown rice

1.5 cups broccoli florets

1.5 cups shredded carrots

1 onion, thinly sliced

Teryaki sauce

Whole wheat wraps

Grapeseed oil


Drain the tofu cubes and lay flat on a baking sheet. Sprinkle tofu cubes with cajun spice blend and bake in a 400 degree oven about 20-30 minutes, or until tofu cubes begin to brown.

Meanwhile, in a large pan, sautee onions, carrots and broccoli in oil. Once cooked, stir in teryaki sauce and cooked brown rice.

Scoop stir fry filling in whole wheat wrap and roll to make a burrito. This recipe will make about 6+ burritos.DSC_0758.JPG

Want to try your own Boloco burrito and Nasoya tofu? One random winner will be chosen to win a Boloco gift certificate and coupons for Nasoya tofu. Check the restaurant locator to make sure Boloco is near you! (Locations in New England, DC, and Maryland). Tweet about this giveaway and let me know that you do by leaving a comment for a 2nd entry to win.


  1. Beth
    Posted August 7, 2013 at 12:43 pm | Permalink

    Bangkok Thai is one of my favorites! Also, how was that lemon mint slush? I need to try one before it goes away.

  2. Amy
    Posted August 7, 2013 at 1:32 pm | Permalink

    I’ve been craving tofu and I’ve never been to Boloco!

  3. Elizabeth
    Posted August 7, 2013 at 3:14 pm | Permalink

    not entering, but just had to say that zach looks adorable with a burrito.


  4. Nicole
    Posted August 8, 2013 at 2:11 am | Permalink

    I had no idea there were Bolocos in Maryland! Cute pic of Zack!

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