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Baked Tofu Burrito Bowl

Delicious Baked Tofu Burrito Bowl for Quick Vegan Meals

This Baked Tofu Burrito Bowl is a vibrant, plant-based dish, perfect for quick vegan meals in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 1 block Tofu Ground Beef Provides the main protein source.
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 teaspoon Cumin Adds warmth and earthiness.
  • 1 teaspoon Smoked Paprika For a smoky depth.
For the Vegetables
  • 1 medium Red Bell Pepper Can swap with other bell pepper colors.
  • 1 medium Yellow Bell Pepper Any preferred bell pepper can be used.
  • 1 medium Red Onion White or yellow onion may also be used.
  • 1 cup Sweetcorn Frozen corn makes for a convenient alternative.
For the Bowl
  • 2 cups Mexican Spicy Rice Consider microwaveable packets for ease.
  • 1 can Black Beans Replace with pinto beans or chickpeas if desired.
  • 1 cup Pico de Gallo Can substitute with store-bought salsa.
  • 1 medium Avocado Guacamole serves as a quick substitute.
  • 1 head Little Gem Lettuce Any salad greens can be a delicious alternative.
For the Dressing
  • 1/2 cup Creamy Salsa Dressing For a vegan option, use a dairy-free alternative.

Equipment

  • oven
  • baking sheet
  • parchment paper
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 200°C (395°F). Line a large baking sheet with parchment paper.
  2. Crumble the tofu into a bowl, creating a coarse 'ground beef' texture.
  3. Slice the red and yellow bell peppers and red onion into bite-sized pieces and spread them on the baking sheet.
  4. Drizzle olive oil over the vegetables, then sprinkle cumin and smoked paprika. Toss to coat.
  5. Bake for 25–30 minutes, stirring halfway through until tofu is golden and vegetables are tender.
  6. Prepare the Mexican spicy rice according to package instructions.
  7. Whip up your creamy salsa dressing by mixing the ingredients until smooth.
  8. In a large bowl, combine the cooked rice, crispy tofu, roasted vegetables, sweetcorn, black beans, lettuce, avocado, and pico de gallo.
  9. Drizzle your creamy salsa dressing over the top and mix to combine.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 2500IUVitamin C: 80mgCalcium: 100mgIron: 4mg

Notes

Store leftovers separately without dressing to maintain freshness over the week.

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