This easy vegan Tofu Burrito Bowl is full of layers of delicious flavor and wholesome ingredients! Homemade cilantro lime rice is topped with sautéed veggies, Chipotle-style sofritas, beans, and all your favorite toppings. This wholesome dish is great for meal prep and is always a big hit with everyone!
I was inspired to create this hearty bowl of dynamite by my many trips to Chipotle and Moe’s. It is full of irresistible Southwest flavors and colorful veggies!
The topping ideas are endless and totally customizable to your liking. I like to make it fully loaded with veggies, a simple guacamole, salsa, corn, beans, vegan cheese, and vegan sour cream. Yum!
Either way, this easy sofritas burrito bowl is quite delicious and very filling. It’s the type of meal you can feel good about because of all the clean ingredients. Not to mention that leftovers can last for days.
Keep the components separate and set them out for potlucks or Mexican food-themed parties. Your friends and family can serve it in bowls, make burritos, tacos, or even enjoy it in lettuce wraps.
This quick, protein-packed meal is so easy to make! First, press the tofu and start the rice. Meanwhile, sauté the veggies and prepare the other toppings. Flavor and cook the tofu in the same pan used for the vegetables, then assemble and enjoy!
If you love hearty power bowls, be sure to check out my Tofu Quinoa Bowl and Poke Bowl. And if you’re a Mexican food lover like me, take a look at my Birria Tacos and Chiles Rellenos!
Reasons To Make This Recipe
- Easy to make
- High in protein
- Meal prep friendly
- Endless topping ideas
- Gluten-free and vegan
- Full of healthy vegetables
- It’s like a homemade Chipotle burrito bowl!
Get updates on my latest recipes sent right to your inbox! Click Here To Subscribe To My Email List!
Ingredients And Substitutions
- Rice – Use your preferred type of rice. I tend to use long-grain white rice, here. The cooking time will vary depending on the kind used.
- Cilantro & Lime – Fresh cilantro leaves and the juice from a freshly squeezed lime both add so much flavor to the rice.
- Olive Oil – The vegetables are sautéed in your favorite oil. I like olive or avocado the best. You can also keep it oil-free by cooking the peppers and onions in ¼ cup of water.
- Peppers & Onions – I use red bell pepper and red onions here, but any variety works.
- Tofu – Use a block of firm, extra firm, or even super firm tofu.
- Tomato Sauce – A can of tomato sauce adds so much flavor to the sofritas.
- Chipotle In Adobo – Just a couple of tablespoons from a can or jar of chipotle in adobo sauce gives a spicy kick. You can find this near the salsas in the grocery store.
- Maple Syrup – This adds a sweet layer to the crispy tofu. Agave works as well.
- Apple Cider Vinegar – Adds a nice touch of tang.
- Seasoning – I like to sprinkle in some chili powder, cumin, paprika, salt, and pepper. You can certainly add in any others you like.
- Topping Ideas – You can load it up with any of your favorite toppings. May I suggest black beans, corn, pico de gallo or salsa, avocados or guacamole, vegan cheese, vegan sour cream, cilantro, and lettuce?
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
There are just a few simple steps for this easy meal. Press the tofu and let the rice cook while working on the other ingredients. Then, cook the tofu in the same pan that was used to sauté the peppers and onions.
Squeeze out the extra liquid from the tofu and then press it for 15 minutes. You can do this with a tofu press if you have one or by lining it with a lint-free kitchen towel and placing something heavy on it.
Cook the rice by bringing it and double the amount of water to a boil. Then, lower the heat and cover it. Let it cook until all of the water is absorbed. Mix in lime juice, chopped cilantro, and salt.
While the the tofu is pressing and the rice is cooking, slice the peppers and onions. Heat a large skillet to medium-high heat and add the olive oil. Then, sauté them for about 5 minutes or until they are softened. Place them on a plate or bowl for now. Lower the pan to medium heat.
Break the tofu into chunks into a bowl and coat it with the seasoning. Cook it for 8-10 minutes as it gets crispy. Make some room in the middle of the pan and add the tomato sauce, chipotles In adobo sauce, maple syrup, and acv. Swirl it around and then stir it into the tofu. Stir occasionally as it cooks for another 2-3 minutes.
Prepare your favorite toppings while the tofu cooks. Assemble the bowls and enjoy!
Hint: Use the same pan for cooking the peppers, onions, and tofu for fewer dishes to clean. This heavy bottom pan is my favorite: Enameled Cast Iron Braiser.
More Topping Ideas
Feel free to add in any of your favorites! Here are some ideas…
- Cilantro
- Lime Juice
- Shredded Lettuce
- Black or Pinto Beans
- Roasted Ranchero Sauce
- Cooked Corn or Corn Salsa
- Fresh Salsa or Pico De Gallo
- Vegan Cheese or Sour Cream
- Avocado Crema or Guacamole
- Pineapple Mango Habanero Salsa
Storage & Reheat
Store leftovers in a covered dish and in the refrigerator for 3 days. Reheat them in the microwave at 30-second intervals until heated through. If using avocado and lettuce, try to save them until just before you plan to enjoy your tofu burrito bowls.
FAQ
The combination of rice and beans forms a complete protein. Toss in the high-protein tofu and fresh veggies for an even more well-balanced meal. Just be sure to reduce or skip the salt to keep it low-sodium.
Burrito bowls are like an unpacked burrito. They usually start with grains such as rice or quinoa. Then, protein such as chili-flavored tofu and beans are added on top. Finally, burrito bowls are topped with many flavorful toppings such as sautéed veggies, corn, salsa, guacamole, and a squeeze of lime. Vegan cheese and dairy-free sour cream would be another great addition.
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Tofu Burrito Bowl
Bonnie – Serene Trail
Equipment
- tofu press or heavy pan for draining the tofu
- medium pot for the rice
- large skillet pan for veggies and tofu
Ingredients
Cilantro Lime Rice
- 1 cup uncooked rice (220g), + 2 cups water (473ml)
- 1/4 cup cilantro leaves, chopped, (4g)
- 1/2 lime, juiced
- 1/2 tsp salt
Sautéed Vegetables
- 1 tbsp olive oil
- 1 medium red bell pepper, sliced
- 1 medium red onion, sliced
Tofu Sofritas
- 14-16 oz tofu, firm, extra firm, etc. (397g)
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup tomato sauce, (112g)
- 2 tbsp sauce from chipotle in adobo
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Optional Topping Ideas
- black or pinto beans, corn, salsa, avocados or guacamole, vegan cheese, vegan sour cream, lettuce, cilantro, etc.
Instructions
- Drain the tofu and press it for 15 minutes. You can do this with a tofu press if you have one or by lining it with a lint-free kitchen towel and placing something heavy on it.
- Cook the rice according to the package instructions. This is usually done by bringing the rice and double the amount of water to a boil. Then, turn the heat down and cover it. Let it cook for about 15 minutes or until all of the water is absorbed. Once it’s done, mix in the juice from half of a lime, chopped cilantro, and the salt.
- While the the tofu is pressing and the rice is cooking, slice the peppers and onions. Heat a large skillet to medium-high heat and add the olive oil. Then, sauté the peppers and onions for about 5 minutes or until they are softened. Place them in a bowl and lower the pan's heat to medium.
- Break the tofu into chunks and add them to a large bowl. Sprinkle the seasoning (chili powder, cumin, paprika, salt, and pepper) on top and toss to coat. Cook the tofu for 8-10 minutes, stirring occasionally as it gets crispy.
- Make some room in the middle of the pan and add the tomato sauce, chipotles In adobo sauce, maple syrup, and apple cider vinegar. Swirl it around and then stir it into the tofu. Stir occasionally as it cooks for another 2-3 minutes.
- Prepare the other toppings while the tofu cooks. Assemble the bowls by adding the rice, sautéed peppers and onions, tofu sofritas, and all your favorite toppings. Enjoy!
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.
