Tofu Burrito Bowl
This vegan Tofu Burrito Bowl is such a wholesome dish and great for meal prep! Top homemade cilantro lime rice with sautéed veggies, beans, Chipotle-style sofritas, and all your favorites. This easy recipe is always a big hit!
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Bonnie - Serene Trail
Servings: 6
Calories: 417kcal
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
Keep the toppings separate until just before enjoying your burrito bowl if you plan to prepare this as a make-ahead meal.
Nutrition
Calories: 417kcal | Carbohydrates: 46.8g | Protein: 23g | Fat: 16.3g | Saturated Fat: 3.1g | Sodium: 697mg | Potassium: 873mg | Fiber: 13.4g | Sugar: 7.3g | Calcium: 456mg | Iron: 9mg
The nutritional information provided is an estimate from third-party calculations.
Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.