Description
This Baked Tofu Burrito Bowl is a delicious, protein-packed vegetarian meal featuring crispy oven-baked tofu, fluffy rice, a medley of vibrant vegetables, and all your favorite Tex-Mex toppings. It’s perfect for meal prep, weeknight dinners, or healthy lunches. With bold flavors and customizable ingredients, this recipe will quickly become a staple in your kitchen.
Ingredients
Units
Scale
For the Baked Tofu
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
For the Burrito Bowl Base
- 2 cups cooked white or brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn, thawed
Vegetable Toppings
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Optional Toppings
- Salsa
- Shredded lettuce
- Sour cream or dairy-free alternative
- Shredded cheese or vegan cheese
Instructions
- Prepare the Tofu: Preheat your oven to 400°F (200°C). Press the tofu for at least 10 minutes to remove excess moisture, then cut the tofu into bite-sized cubes.
- Season the Tofu: In a mixing bowl, gently toss tofu cubes with olive oil, soy sauce, cornstarch, chili powder, smoked paprika, cumin, and garlic powder until evenly coated.
- Bake the Tofu: Arrange the tofu in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping the pieces halfway, until golden and crispy.
- Prepare the Burrito Bowl Base: While the tofu bakes, cook or warm the rice. Gently heat the black beans and corn in the microwave or on the stovetop until warmed through.
- Assemble the Bowls: Divide rice, black beans, and corn between serving bowls. Top each bowl with baked tofu, cherry tomatoes, avocado, red onion, and cilantro.
- Add Toppings & Serve: Finish with a squeeze of lime juice and your choice of additional toppings like salsa, shredded lettuce, sour cream, or cheese. Serve immediately and enjoy!
Notes
- Press the tofu well to achieve maximum crispiness.
- Swap rice for cauliflower rice for a lower-carb option.
- Customize bowls with additional veggies like sautéed bell peppers, spinach, or roasted sweet potatoes.
- Meal prep tip: Store baked tofu, rice, beans, and toppings separately in the fridge for up to 4 days.
- For extra spice, add jalapeños or hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 13g
- Saturated Fat: 1.7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 0mg
