30g Protein Vegan Burrito Bowl
A quick and nutritious vegan burrito bowl featuring firm tofu, black beans, and quinoa, packed with plant-based protein and flavor.
Ingredients
Main Ingredients
- 200 g firm tofu Extra-firm tofu is recommended.
- 2 tbsp tamari (30 ml) Can substitute with soy sauce.
- 1 tbsp olive oil (15 ml) For searing the tofu.
- 1 tin 400 g black beans (drained) Can be substituted with chickpeas.
- 150 g tin sweetcorn (about 1 cup) For added sweetness.
- 1 red pepper (about 150 g) Chopped for crunch.
- 2 g smoked paprika (1 tsp) For flavor.
- 2 g ground cumin (1 tsp) For added depth.
- 1 tsp chilli powder (1–2 g) Adjust based on spice preference.
- 3 g sea salt (½ tsp) To taste.
- 2 spring onions Chopped for freshness.
- 1 lime For squeezing on top.
- 10 g fresh coriander (small handful) For garnish.
- 200 g cooked quinoa (about 1 cup) Warm when assembling.
- 1 ripe avocado Sliced for topping.
- Sweet beet hummus or pickled red onion (optional) For extra flavor.
Instructions
Preparation
- Sear the tofu steaks in olive oil over medium heat until they're crispy.
- Chop the red pepper and spring onions and set them aside.
- In another pan, combine black beans and sweetcorn, adding smoked paprika, ground cumin, chilli powder, and sea salt to create a flavorful salsa.
- Heat the cooked quinoa in a separate pot until warm.
- Prepare the toppings by slicing the avocado and chopping fresh coriander.
Assembly
- Build the burrito bowls by layering quinoa, black bean salsa, crispy tofu, and your chosen toppings.
- Finish with a squeeze of lime for added flavor.
Notes
For best results, press tofu before cooking to achieve a crispy texture. Customize ingredients as per your preference.