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Vegan tofu burrito bowl with black beans, tofu crumbles, corn, pico de gallo, guacamole, and lime wedges

Vegan Tofu Burrito Bowl with Black Beans

This vegan tofu burrito bowl is made with seasoned tofu crumbles, black beans, and customizable toppings. Perfect for meal prep and easy weeknight dinners.
5 from 4 votes
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Author: Liv King

Ingredients
 

Tofu Ground Beef

  • 16 oz Block Super-Firm Tofu or extra-firm
  • 2 tablespoons Olive Oil or other neutral oil
  • 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
  • 1 tablespoon Nutritional Yeast
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chili Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon Cumin
  • ¼ teaspoon Kosher Salt more to taste, see note
  • ¼ teaspoon Black Pepper

Black Beans

  • 1 tablespoon Olive Oil
  • ¾ cup Yellow Onion minced
  • 2 Garlic Cloves minced
  • 1 small Jalapeño seeds removed, minced
  • ½ teaspoon Cumin
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon of Black Pepper
  • Pinch of Kosher Salt to taste, I used ⅛ teaspoon
  • 1 cup Vegetable Broth
  • 1 can Black Beans drained and rinsed

Base & Toppings

  • Cooked Rice or base of choice
  • Shredded Lettuce
  • Chopped Cilantro
  • Pickled Red Onion
  • Roasted Corn
  • Pico De Gallo
  • Guacamole or avocado slices
  • Salsa or sauce of choice

Instructions

  • Preheat the oven to 400°F. If using extra-firm tofu, press it for 10-15 minutes to remove excess moisture (or wrap in a clean dish towel).
  • In a bowl, whisk together the olive oil, soy sauce, nutritional yeast, and all the seasonings. Taste and adjust the seasoning if needed. I find using clean hands works best to really get everything evenly coated.
  • Crumble the tofu into small pieces, then toss with the seasoning mixture until well coated.
  • Spread onto a parchment-lined baking sheet in an even layer, making sure not to overcrowd the pan.
  • Bake for 25-30 minutes, stirring halfway through, until golden and slightly crispy. Let cool slightly as the crumbles will firm up as they sit.
  • Make the beans by heating the olive oil in a pan over medium heat. Add the minced onion and cook for 4-5 minutes, until softened and starting to brown. Add the minced garlic and jalapeño and cook for another 2-3 minutes.
  • Stir in the cumin, smoked paprika, black pepper, and salt.
  • Add the vegetable broth and rinsed black beans. Bring to a simmer, then reduce the heat to medium-low and cook for 20 minutes, stirring occasionally, until slightly thickened.
  • Gently mash some of the beans to thicken the mixture, then simmer for another 2-3 minutes until it reaches your desired consistency. Taste and adjust seasoning as needed.
  • Divide the rice (or base of choice) between bowls. Top with the tofu crumbles and black beans, then add your favorite toppings like lettuce, cilantro, pickled red onions, roasted corn, pico de gallo, and guacamole. Finish with salsa or your favorite sauce and serve!

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. 
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