Tofu Burrito Bowls

Name: Tofu Burrito Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American / Mexican
Ingredients: 1 (15 oz) package extra firm tofu; 2 tablespoons extra virgin olive oil, divided; 2 tablespoons taco seasoning; 1 (15 oz) can black beans, rinsed and drained; ½ cup corn (fresh or frozen); 3 tablespoons salsa; 2 cups cooked rice or quinoa, for serving; 1 cup shredded lettuce; ½ cup diced tomatoes; 1 large avocado, sliced; ¼ cup chopped fresh cilantro; ½ cup shredded cheddar or monterey jack cheese; Lime wedges, for serving

Jump to Recipe·Leave a Review

I make these Tofu Burrito Bowls all the time. They’re SO EASY, quick, and only take 30 minutes in just one skillet.

Why You’ll Love This Recipe

This wasn’t even a real recipe when I first made it. I just tossed together what I had in the fridge (tofu, beans, corn, salsa). It was so good, it’s now in my dinner rotation.

I recently made it for friends and they immediately asked for the recipe, so obviously I had to add it to the site!

It’s quick, satisfying, and made with simple ingredients you probably already have. The tofu gets crisp and golden in one pan with taco seasoning for extra flavor.

Serve it over rice, quinoa, or tuck it into tortillas. It’s easy to customize, works well for meal prep, and comes together in about 30 minutes. Perfect for a busy weeknight.

And if you want even more 30-minute bowls, you’ll love these Turkey Burrito Bowls and Roasted Cauliflower Bowls.

Ingredients

Tofu: Use extra firm tofu for the best texture. You’ll press it well to remove excess water. Learn how to press tofu.
Black Beans: I prefer a can of low-sodium black beans. You can substitute for pinto beans or refried beans.
Corn: Fresh or frozen both work great.
Olive Oil: For cooking the tofu.
Taco Seasoning: I like either Siete seasoning or my homemade taco seasoning.
Salsa: Just a few spoonfuls adds so much flavor.
Cooked Rice or Quinoa: You can use white or brown rice, or quinoa.

Toppings (choose your favorites):

Shredded lettuce
Diced tomatoes
Sliced avocado
Fresh cilantro
Shredded cheddar or Monterey Jack cheese
Lime wedges for serving

*The full ingredient list with amounts is in the recipe card below.

How to Make Tofu Burrito Bowls

Cut the tofu in half lengthwise so you have 2 slabs. Wrap them in a clean kitchen towel or paper towels and place something heavy on top (like a book or skillet). Let it sit for about 20 minutes to remove excess moisture. Then tear them into bite-sized pieces.
In a medium bowl, toss the tofu bites with 1 tablespoon of olive oil and taco seasoning until evenly coated.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu and cook for 5–6 minutes, stirring occasionally, until golden and slightly crispy on the edges.
Stir in the black beans, corn, and salsa. Cook for another 2–3 minutes until everything is heated through and well combined.
Assemble the bowls. Divide the rice or quinoa between 4 bowls. Top with the tofu mixture, lettuce, diced tomatoes, avocado, cilantro, cheese, and a squeeze of lime. Serve warm and enjoy!

Tofu chunks with taco seasoning in a bowl.

Tofu Taco Meat with Beans and Corn in a skillet.

🥕 Nicole’s Cooking Tips

Press the tofu for best texture. No need for a tofu press. Wrap it in a clean kitchen towel and place a book or a heavy pan on top for 20 minutes.
Tear the tofu into pieces instead of cutting it into cubes for the best texture and crispier edges.
Add toppings just before serving so everything stays fresh.
Use a large skillet so the tofu has space to crisp up instead of steaming.

Variations and Serving Ideas

These plant-based tofu taco bowls are perfect for Meatless Monday, meal prep, or a quick dinner any night of the week.

Wrap it up in tortillas for easy tofu tacos, or serve with some tortilla chips for dipping.
Swap the grain with cauliflower rice, farro, mixed greens, or cilantro lime rice.
Change the beans. Pinto or refried beans work too.
Add a little heat with jalapeños, hot sauce, or chili powder.
Try fajita veggies like sautéed peppers and onions for extra flavor and color.
Add your favorite toppings. Some of my favorites are jalapeños, shredded lettuce, pickled red onion, sour cream, or Greek yogurt.
Swap the protein with taco-seasoned chicken or shrimp if tofu’s not your thing.

Make Ahead and Storage

Make Ahead: Cook the tofu, rice, and beans ahead of time and refrigerate them in separate airtight containers. Chop any fresh veggies or toppings and refrigerate separately so they stay fresh. Assemble bowls just before eating.

To Store: Once cooled, refrigerate leftovers in an airtight container for up to 3 days. Reheat the tofu mixture in a skillet or microwave, then assemble with fresh toppings.

To Freeze: The tofu mixture and rice or quinoa both freeze well. Let them cool completely, then freeze in separate airtight containers for up to 2 months. Thaw in the fridge overnight and reheat before assembling with fresh toppings.

Frequently Asked Questions (FAQ’s)

Can I make these ahead for lunches?

Yes! Just cook the tofu taco mixture and rice or quinoa in advance and store in separate airtight containers for up to 3 days. Prep the toppings and store in separate containers. Assemble bowls before eating for the best texture and freshness.

What if my tofu isn’t crisping up?

Make sure your tofu is well-pressed (20 minutes is ideal) and spread it out in a large skillet. Crowding the pan or skipping the pressing step often leads to soggy tofu. Giving it space makes all the difference. For the tofu taco meat, you don’t need it super crispy, you just don’t want it soggy.

Can I make this vegan?

Definitely! For a dairy-free and vegan burrito bowl, swap the cheese for your favorite non-dairy cheddar alternative, like Violife shreds.

More Tofu Recipes

To get even more recipes straight to your inbox, sign-up for the Fresh Apron Weekly Newsletter.

If you make this recipe, don’t forget to come back and leave a 5-star rating and a comment below.