Tofu Burrito Bowl

The rice bowls are an easy recipe that works great for a plant-based lunch or dinner idea.  Most of the ingredients can be prepped a few days in advance, making this recipe a great option for meal prep.

If you want to try something different, instead of having a vegan burrito bowl, use the components to make burritos or tacos.  The healthy and simple tofu bowls are customizable.  Use your favorite bean, grain, green, and veggies to make a filling dinner. Instead of a cashew crema, use vegan chipotle sauce, cilantro cashew dressing, guacamole, vegan avocado lime crema, or salsa.  

For more vegan power bowls, try vegan Buddha bowl ideas, peanut tofu Buddha bowl, veggie taco bowl, vegan sushi bowl, or vegan black bean bowl.

Recipe features

• Works great for meal prep!
• Vegan, gluten-free, dairy-free, plant-based, and oil-free!
• They're customizable!
• Easy, flavorful, and can be made in advance!

Ingredient notes and substitutions

Please see the recipe card below for the full list of ingredients and exact measurements.

Tofu meat- These vegan tofu bowls use our tofu ground beef recipe, which is crumbled tofu combined with tamari, nutritional yeast, and spices.  It is then baked in the oven to dry out.  Super firm tofu and extra firm tofu don't require pressing for this recipe, but if you opt for firm tofu, it does need to be pressed.

Rice - Instead of white rice, try brown rice, cilantro lime brown rice, millet, or quinoa.

Black beans - The recipe calls for draining and rinsing one can of black beans, but they can be substituted with pinto beans or left out.  Instead of canned beans, you could use 1  ½ cups of cooked black beans or try a vegan black bean recipe with tomatoes.

Corn - I use Trader Joe's canned corn for convenience.  Thawed frozen or cooked fresh corn can also be used instead of canned.  Use about 1 ½ cups of frozen or fresh corn.  Frozen corn can be a bit bland.  Try thawing frozen roasted corn or add the plain frozen corn to a preheated pan over medium heat.  Stirring occasionally for a few minutes until it becomes tender and has slight char marks.  Then finish it with lime juice, salt, and black pepper to taste.

Fresh spinach or romaine lettuce - Feel free to swap the spinach or romaine lettuce in this vegan burrito bowl for another green. 

Cherry tomatoes - The tomatoes can be substituted with a different vegetable.  Use what you have on hand or what's in season.

Tips for making tofu meat crumbles

• The baking tray will need to be lined with a silicone mat or parchment paper so the tofu crumbles don't stick to the baking tray, since it's an oil-free recipe.  The parchment paper holds moisture more than a silicone mat, so it may take a few more minutes to evaporate the excess liquid. 
• The cooking time will vary depending on the type of tofu, how much liquid it has, and how large the tofu pieces are.
• Super firm and extra firm tofus are best for this recipe; if you use firm tofu, it does need to be pressed.
• Stir the ground tofu about every 10 minutes.
• Use a large enough pan to spread out the tofu in a thin layer.  Don't overcrowd the tofu; otherwise, it may take longer to dry out.

Topping ideas

Burrito bowls are customizable and can be changed up to make them exactly how you like them.  For inspiration, here are just a few options for toppings.

• Spicy pickled onions or pickled jalapeños
• Sautéed peppers and onions
• Pico de gallo or cucumber pico de gallo
• Salsa, diced tomatoes, or sliced cherry tomatoes
• Mango corn salsa or pineapple corn salsa
• Fresh chopped cilantro
• Oil-free refried beans or vegan black beans instead of canned black beans
• Cashew crema or vegan sour cream
• Vegan chipotle sauce
• Cilantro cashew dressing
• Avocado slices or guacamole
• Vegan avocado lime crema with vegan yogurt

How to make a tofu burrito bowl

1. If you're making the cashew lime crema, the cashews may need to be soaked.  If you have a high-speed blender, you might be able to skip the soaking, but for a smoother crema, soak the cashews overnight or use a quick soak method.  For a quick soak method, boil enough water to cover the cashews by about an inch.  Pour the water over the cashews in a heat-proof container.  Let them soak for 15-20 minutes.

2. Then start by making the tofu meat.  Preheat the oven to 375°F (190 °C) and line a baking sheet with parchment paper or a silicone mat.

3. For super firm tofu, drain it; there's no need to squeeze or pat dry. For extra firm tofu, drain it, gently squeeze out excess liquid, and pat dry with a paper towel. Firm tofu will need to be pressed for 20-30 minutes and patted dry with a paper towel. Use your hands to crumble the tofu into small pieces in a medium-sized bowl.  

Super firm tofu is easy to crumble into small pea-sized pieces.  For extra firm and firm tofu, try to crumble the best you can, and when you mix the tofu with the spices, use the back of your spoon to mash any large pieces.

Some bits will end up being the size of bread crumbs as you crumble, but the varying sizes give the minced tofu different textures.  Larger pieces will be softer and smaller pieces will be crisper.

4. Then add the tamari, nutritional yeast, chili powder, oregano, cumin, smoked paprika, onion powder, and garlic powder to the crumbled tofu. 

5. Mix thoroughly to coat all of the tofu. Spread the tofu out in a thin layer on the lined baking tray.

6. Bake for 25-35 minutes, stirring every 10 minutes.  Keep an eye on it for the last 5 minutes.  

7. Super firm tofu will take about 25-30 minutes, extra firm and pressed firm tofu will take closer to 30-35 minutes.  If you use parchment paper instead of a silicone mat, it could take 40 minutes or more for extra-firm and firm tofu.  Keep in mind that oven temperatures vary, so it can take your tofu more or less time.

8. While the tofu meat is cooking, start the rice and cook it according to the package instructions.

9. Meanwhile, prepare the cashew lime crema recipe. Drain and rinse the black beans, and drain the corn. When the tofu ground meat and rice are done, let them cool.  

10. Assemble the tofu burrito bowls by portioning off the tofu, rice, black beans, corn, tomatoes, and romaine or spinach into separate bowls.  Then top with cashew lime crema and any other toppings.

Storage

Refrigerator - The rice, tofu, black beans, and corn can be stored together for about 5 days in an airtight container in the refrigerator.  The cashew lime crema can be stored in a separate airtight container in the refrigerator for about 5 days.

Freezer - The cooked tofu crumbles can be frozen for about 2-3 months in an airtight container in the freezer.  The texture does soften after being frozen and refrigerated.  

Frequently asked questions

Related recipes

• Peanut tofu Buddha bowl
• Chickpea vegetable rice bowl
• Vegan fajita bowls
• Vegan black beans
• Black bean burrito bowl with chipotle dressing

I hope you enjoyed the recipe!  If you did feel free to rate it and leave a comment.