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Chipotle tofu served over rice with beans, fajita veggies, sour cream, and black beans.

Chipotle Tofu Fajita Burrito Bowl

This Chipotle Tofu Fajita Burrito Bowl is delicious, easy, and has been a great addition to my weekly meal prep. It's flavorful and customizable to fit your burrito bowl must haves! 
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4
Author: Liv King

Ingredients
 

Chipotle Tofu: 

  • 1 Block of Extra Firm Tofu
  • 1 cup Vegetable Broth
  • 1-2 Chipotle Peppers in Adobo Sauce
  • 1 tablespoon Adobo Sauce
  • ½ teaspoon Chili Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Cumin
  • 2 tablespoons Cornstarch
  • 1 tablespoon Nutritional Yeast
  • Salt & Black Pepper
  • Vegetable Oil for frying
  • Cilantro Lime Rice:
  • 1 cup Brown Jasmine Rice
  • 2 ¼ cups Water
  • Juice of ½ Lime
  • ⅓ cup Cilantro
  • Salt & Black Pepper

Fajita Vegetables:

  • 1 Red Bell Pepper thinly sliced
  • 1 Green Bell Pepper thinly sliced
  • 1 Sweet Onion thinly sliced

Optional Add Ons:

  • Black Beans
  • Pico De Gallo
  • Vegan Sour Cream
  • Guacamole or Avocado Slices
  • Lime Wedges for serving
  • Cilantro for serving

Instructions

  • Press the extra-firm tofu for at least 15 minutes. I use my tofu press and usually press it for a few hours. 
  • Whisk together the vegetable broth, finely chopped chipotle peppers, adobo sauce, chili powder, paprika, garlic, onion, cumin, and a heavy pinch of salt & pepper. 
  • Rip the tofu in to bite sized chunks. I like the look this gives the tofu but it can also be cubed. Add the tofu to the marinade and cover. Refrigerate overnight or for at least 1 hour.
  • Prep the toppings. I chose black beans, pico, avocado slices, and sour cream. See tips & tricks for recipe links. 
  • Cook the brown rice then add the finely chopped cilantro, lime, and a heavy pinch of salt & black pepper. 
  • Heat a large pan on medium-high heat. Coat the bottom of the pan in vegetable oil. 
  • Drain the tofu from the marinade and add to a bowl. Carefully toss in cornstarch, nutritional yeast, and another pinch of salt and pepper. 
  • Add the tofu to the oil and cook on each side until brown and crispy. Drain on a wire rack. 
  • Thinly slice the peppers and onions. Heat a pan on medium-high heat with 1-2 teaspoons of oil. Sauté the peppers and onions until soft and starting to brown. 
  • Build your burrito bowl with the cilantro lime rice, chipotle tofu, fajita veggies, and toppings of choice. Enjoy! 
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