This delicious Tofu Burrito Bowl feature crispy baked tofu crumbles, green chili black beans, cilantro lime rice, and tons of fresh toppings! It's customizable, easy to make, and ideal for the whole family!
Who doesn't love a burrito bowl? This vegan burrito bowl is similar to a burrito bowl you'd get at Chipotle but better!
Save your money and make this recipe instead!
I love burrito bowls for weekday dinners because they're incredibly versatile.
Prep the components in advance and you can have endless options for various meals through the week.
Serve over rice or lettuce, enjoy with tortilla chips, or even wrap the fillings in a tortilla for a delicious burrito or taco!
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Ingredients
One of the best parts about making a burrito bowl at home is how easily you can customize it. Simply use what you have on hand and add any toppings you like.
This burrito bowl recipe is customizable, easy to make, family-friendly, and perfect for meal prep!
Tofu Ground Beef: These burrito bowls are topped with crumbled tofu ground beef-- this adds additional protein but is also crispy and flavorful!
Black Beans: Pinto beans can be used as well.
Onions and Garlic: Sautéed red onion and garlic adds flavor to the beans-- don't skip it!
Green Chiles: I used a 4-ounce can of green chiles. Adds a bit of spice, some brands are mild.
Seasonings: Seasonings added to the beans include cumin, Kosher salt, black pepper, and smoked paprika. Feel free to add additional spices.
Toppings: Get creative with toppings! I used pickled jalapeños, fresh pico, guacamole, and cilantro.
See recipe card for quantities.
Helpful Equipment
A tofu press isn't required for this recipe but it is a helpful tool to have in your kitchen.
Excess water is released when it is pressed and it will helps tofu soak up flavorful marinades or in this case-- it helps it get crispier!
To make perfect rice every time, I use a rice cooker. It's easy to make and keeps it warm while you continue to cook the rest of the burrito bowl components.
How to Make This Recipe
Everything you love about Chipotle’s burrito bowl but homemade, customized to your preferences and vegan!
This bowl is family-friendly, flavorful, and perfect for meal prep!
The full written recipe can be found in the recipe card below.
Step 1: Whisk together the olive oil, tomato paste, low-sodium soy sauce, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt.
Step 2: Crumble the block of tofu and toss in the seasoning mixture until well coated.
Step 3: Spread out the crumbled tofu on to a parchment lined baking tray-- avoid over crowding the pan or it'll take longer to bake.
Step 4: Bake for about 25-30 minutes or until golden brown and crisp.
Step 5: Add olive oil to a medium pot over medium-high heat and sauté the onions for 5-7 minutes or until onions have softened and become translucent. Add the garlic and continue to cook for 1-2 minutes.
Step 6: Drain and rinse the can of black beans and add to the pot along with a 4 ounce can of green chiles, Kosher salt, cumin, coriander, black pepper, and low-sodium vegetable broth.
Step 7: Bring to a boil and then reduce to a simmer over medium heat for 10 minutes. Taste and adjust seasonings to taste.
Step 8: Prep all the desired toppings-- some ideas include pico de gallo, guacamole, corn salsa, sour cream, pickled jalapeños, and chopped cilantro then enjoy!
Don't be afraid to get creative and experiment with different ingredients, flavors, and combinations to suit your taste preferences.
Note: Save time by multitasking! While the tofu is pressing and baking, and while the beans are cooking, prep your burrito bowl toppings and components.
Serving Ideas
Burrito bowls are all about the toppings!
I love starting with a base of Cilantro Lime Rice. You can make it with brown rice or white rice. If you aren't a fan of cilantro, you can keep the rice simple.
As for a protein-source, tofu ground beef is my go-to.
The green chili black beans are so flavorful and take no time to whip up which is why I love them for burrito bowls. But these chipotle black beans or refried beans are delicious as well!
Fajita veggies are a great way to add additional flavor and added vegetables.
You gotta have salsa on a burrito bowl! Fresh pico, guacamole, tomatillo salsa, and corn salsa are my favorites.
Additional toppings: pickled red onions, pickled jalapeños, and tofu sour cream.
Tips & Tricks
Making a burrito bowl is as delicious as it is easy to make, but there are a few tips and tricks to elevate it even further.
Pressing tofu is key! This step guarantees a crispy exterior and chewy texture while allowing the tofu to absorb maximum flavor.
Don't overcrowd the baking tray! This is very important-- if you don't use a big enough baking tray and spread the tofu crumbles out evenly, you'll have to bake them a lot longer and they won't get as crispy.
Season your base: Start with a good base by choosing between brown rice, white rice, or a bed of greens. I recommend adding a squeeze of lime juice, salt, and chopped cilantro to add flavor to your base.
Use canned beans for convenience. Canned beans are delicious and convenient. I recommend rinsing and draining them to remove excess sodium and starch.
Make fresh salsa by combining diced tomatoes, onions, jalapeños, cilantro, lime juice, and salt for a quick and fresh topping.
Maximize efficiency by multitasking! While the tofu is being pressed and baked, and while the beans are cooking, use that time to prep various toppings and components for your burrito bowl.
Don't be afraid to get creative and experiment with different ingredients, flavors, and combinations to suit your taste preferences.
Storage
Storage: The tofu beef crumbles, cilantro lime rice, and black beans can be stored in an airtight container for up to 5 days in the fridge.
I recommend storing all the burrito bowl components separately and build the bowl when ready to serve.
Reheating: Reheat the tofu ground beef on the stovetop or in the oven until warmed through. Beans and rice can be heated in the microwave or stovetop until hot.
Frequently Asked Questions
Pressing tofu for at least 10 minutes and spreading out the crumbles on a baking tray so they aren't overcrowded should solve this problem. If they aren't as crispy as you'd like, bake for another 5 to 10 minutes.
You can use a bed of greens or cauliflower rice.
Pico de Gallo and guacamole are must haves!
Burrito Bowl Toppings
Looking for other recipes to add to your burrito bowl? Try these:
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Recipe
Tofu Burrito Bowl
Ingredients
Tofu Ground Beef
- 14 ounce Block of Extra-Firm Tofu
- 2 tablespoons Olive Oil or other oil
- 2 tablespoons Tomato Paste
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 1 tablespoon Nutritional Yeast
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- Pinch of Kosher Salt
Black Beans
- 1 tablespoon Olive Oil minced
- ½ large Red Onion diced
- 1-2 Garlic Cloves minced
- 15 ounces Black Beans canned
- 4 ounces Green Chiles canned
- ¼-½ teaspoon Kosher Salt see note
- ½ teaspoon Cumin
- ¼ teaspoon Smoked Paprika
- ¼ teaspoon Black Pepper
- 1 cup Low-Sodium Vegetable Broth or water
Toppings
- Cilantro Lime Rice or brown rice
- Pico de Gallo or store-bought salsa
- Guacamole store-bought or homemade
- Corn Salsa
- Vegan Sour Cream
Instructions
- Preheat oven to 400F. Press the tofu for 10-15 minutes to remove some of the excess moisture. If you don't press the tofu, wrap in a clean dish towel.
- Whisk together the olive oil, tomato paste, low-sodium soy sauce, nutritional yeast, smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt. At this point, add any additional seasonings-- cumin, coriander, and chili powder would be great!
- Crumble the block of tofu and toss in the seasoning mixture until well coated.
- Spread out the crumbled tofu on to a parchment lined baking tray-- avoid over crowding the pan or it'll take longer to bake.
- Bake for about 25-30 minutes or until golden brown and crisp. They will firm up a bit more after coming out of the oven. Stir the tofu crumbles halfway and keep an eye on it especially in the last 5 minutes.
- While the tofu is baking, start the rice.
- Then start the black beans, add the olive oil to a medium pot over medium-high heat.
- Add onions to the sauté for 5-7 minutes or until onions have softened and become translucent. Add the garlic and continue to cook for 1-2 minutes.
- Drain and rinse the can of black beans and add to the pot along with a 4 ounce can of green chiles, Kosher salt, cumin, coriander, black pepper, and low-sodium vegetable broth. Bring to a boil and then reduce to a simmer over medium heat for 10 minutes. Taste and adjust seasonings to taste.
- Prep all the desired toppings-- some ideas include pico de gallo, guacamole, corn salsa, sour cream, pickled jalapeños, and chopped cilantro.
- Add the cooked rice to a serving dish and top with tofu ground beef, black beans, and toppings. Enjoy!
Notes
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