Vegan Burrito Bowl
A delicious and nutritious Vegan Burrito Bowl featuring baked tofu, cilantro lime rice, and fresh vegetables, perfect for meal prep and customization.
Ingredients
For the tofu
- 1 block Extra-firm tofu Press and cube before using.
- 3 tablespoons Cornstarch For coating the tofu.
- 1 teaspoon Smoked paprika Add flavor to the tofu.
For the rice
- 1 cup Rice Any variety can be used; white rice recognized here.
- 1/4 cup Cilantro Chopped, for flavor.
- 1 Juice Lime Freshly squeezed juice for flavor.
For assembly
- 1 cup Black beans Canned or cooked.
- 1 tablespoon Tahini For dressing.
- 1 tablespoon Olive oil Used for sautéing.
- 1 to taste Salt For seasoning.
- 1 to taste Pepper For seasoning.
- 1 1 Bell peppers Sliced for sautéing.
- 1 1 Red onion Sliced for sautéing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into hazelnut-sized cubes.
- In a bowl, coat these tofu cubes with cornstarch and a generous sprinkle of smoked paprika for added flavor.
Cooking
- Spread the tofu on a baking sheet and bake for 25-30 minutes until they turn crispy and golden.
- Cook the rice according to package instructions, and once finished, stir in the cilantro and lime juice for a refreshing twist.
- In a skillet, sauté bell peppers and red onion in a drizzle of olive oil until soft and fragrant.
Assembly
- Assemble your bowl: start with a base of cilantro lime rice, add the baked tofu, sautéed vegetables, and black beans, then finish with a drizzle of tahini dressing.
Notes
To elevate your Vegan Burrito Bowl experience, you may serve it with fresh cilantro or guacamole. Leftovers can be stored in an airtight container for up to 3 days.