Tofu Burrito Bowl
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!
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Servings: 4
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
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!