Tofu Burrito Bowl
A vibrant and nutritious bowl filled with seasoned tofu, grains, and colorful vegetables.
Equipment
- Skillet
- Baking Sheet
- Mixing Bowl
- Saucepan
Ingredients
- 1 cup uncooked rice
- 2 cups water
- 1/4 cup cilantro leaves chopped
- 1/2 lime juiced
- 1 Tbsp olive oil
- 1 medium red bell pepper sliced
- 1 medium red onion sliced
- 14-16 oz firm or extra firm tofu
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup tomato sauce
- 2 Tbsp sauce from chipotle in adobo
- 1 Tbsp maple syrup
- 1 Tbsp apple cider vinegar
Instructions
- Press the tofu to remove excess water for 15 minutes.
- Cook rice in water according to package instructions. Once done, keep covered and let it rest.
- In a mixing bowl, combine tofu with chili powder, cumin, paprika, salt, and pepper. Toss to coat.
- In a skillet, heat olive oil over medium heat. Sauté sliced bell pepper and onion for about 5 minutes until softened.
- Add the seasoned tofu to the skillet and cook for 8-10 minutes until crispy and golden brown.
- Stir in tomato sauce, chipotle sauce, maple syrup, and apple cider vinegar. Cook for an additional 2-3 minutes.
- Assemble the bowls starting with a base of rice, topped with sautéed vegetables and tofu mixture.
- Add optional toppings like black beans, corn, avocado, and a sprinkle of cilantro.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.