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.

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

Description

Make these easy tofu burrito bowls in just 30 minutes using one skillet. A simple plant-based dinner with rice, beans, crispy tofu, and your favorite toppings.

Ingredients

Scale

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

Toppings

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

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Instructions

Cut the block of tofu in half lengthwise so you have 2 slabs. Wrap them in a clean kitchen towel 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 and enjoy!

Equipment

Large Skillet

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Measuring Spoons

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Notes

Nutritional Values (per serving) are approximates only. Calculated with quinoa and low sodium black beans.

Nutrition

Serving Size: 1 bowl
Calories: 514
Sugar: 5.8 g
Sodium: 605.3 mg
Fat: 24.5 g
Saturated Fat: 5.4 g
Carbohydrates: 51.8 g
Fiber: 15.3 g
Protein: 25.3 g
Cholesterol: 14 mg