Spicy Tofu Burrito Bowl

Are you ready for a culinary adventure that brings the vibrant flavours of Costa Rica right to your kitchen? This Spicy Tofu Burrito Bowl is a celebration of freshness, health, and bold tastes, perfectly suited for those looking to indulge in a delicious vegan meal. Inspired by the lively and wholesome dishes I encountered during my travels, this bowl is packed with colourful veggies, hearty grains, and marinated tofu, all drizzled with a creamy Avocado Cilantro Lime Dressing.

Not only is this dish a feast for the senses, but it’s also incredibly versatile. Whether you’re looking for a quick weeknight dinner or a meal prep option for busy days, this bowl can be customized to suit your tastes and preferences. Top it off with the tantalizing Don Chilio Jalapeño Chili Oil for an extra kick that ties all the flavours together.

Best of all, this recipe is completely vegan, gluten-free, and dairy-free, ensuring that everyone can enjoy it without compromise. So grab your ingredients, and let’s create a bowl that’s bursting with flavour and nutrition!

This is such a simple recipe to make and super filling! You will not miss having meat in it. This dish is completely vegan, gluten free and dairy free.

What I love about making these spicy tofu bowls is that you can customize to whatever toppings you like. You can add in some tomatoes, arugula, cucumbers, or any type of vegetables you have on hand.

I love this Don Chilio hot chili oil. It brings so much flavour to the dish and you can literally put it on anything. I like to add it to my morning toast, vegetables, eggs, tacos etc.

They have lots of flavours to choose from depending on how hot you like it. The Jalapeno is my absolute favourite flavour. I hope you enjoy this recipe as much as we do!

For the Burrito Bowl:

• Tofu: Firm or extra-firm tofu works best for grilling or pan-frying.
• Grains: Brown rice, quinoa, or cauliflower rice for a low-carb option.
• Beans: Black beans or pinto beans for protein and fiber.
• Vegetables: Customize with any combination of bell peppers, corn, zucchini, onions, or carrots. Fresh greens like arugula can be added for crunch.
• Spices: Cumin, smoked paprika, chili powder, garlic powder, and salt for seasoning the tofu and grains.

For the Avocado Cilantro Lime Dressing:

• Avocado: Ripe avocados provide creaminess.
• Cilantro: Fresh cilantro adds a burst of flavour.
• Lime Juice: Freshly squeezed lime juice gives it a zesty kick.
• Garlic: Minced garlic enhances the dressing’s flavour.
• Olive Oil: To help blend the ingredients and add richness.
• Salt and Pepper: To taste.

For Topping:

• Jalapeño Chili Oil: Adds a spicy kick and depth of flavour.
• Optional Toppings: Sliced tomatoes, diced cucumbers, shredded lettuce, or any other favorite veggies. You could also include seeds or nuts for added texture.

Spicy Tofu Burrito Bowl with Avocado Cilantro Lime Dressing

Rachelle Newbigging

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 1 block extra firm tofu diced into 1/2 inch blocks
• 2 tbsp hot sauce
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 tsp chili powder
• 3 tbsp cornstarch
• 1 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp black pepper
• To Assemble Bowl:
• 1 cup brown rice
• 1/2 cup cooked corn
• 1/2 cup black beans
• 1/2 cup sliced avocado
• 1/4 cup pico de gallo
• 1/2 jalapeño sliced seeds removed
• 1 tbsp Jalapeño chili oil
• To Make Dressing:
• 2 cups fresh cilantro stems removed
• 1/2 lime juice
• 2 cloves garlic
• 1 tbsp almond milk
• 1/2 small avocado
• 1 tbsp vegan mayo
• 1/2 tsp sea salt

Instructions

 

• Preheat Oven/Air Fryer: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Alternatively, you can use an air fryer.
• Prepare Tofu: Press the tofu to remove excess moisture, then cut it into 1/2-inch cubes. In a bowl, toss the tofu with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated.
• Bake Tofu: Spread the tofu cubes in a single layer on the baking sheet or place in the air fryer. Bake for 20-25 minutes, flipping halfway through, until the tofu is crispy and browned on all edges.
• Make the Cilantro Lime Dressing: While the tofu is baking, prepare the sauce. In a food processor or blender, combine cilantro, lime juice, garlic, almond milk, avocado, vegan mayo, and sea salt. Blend until smooth and creamy.
• Assemble the Bowl: In a bowl, arrange the cooked brown rice, corn, black beans, avocado slices, pico de gallo, and jalapeños.
• Top with Tofu: Once the tofu is done, add it on top of the bowl. Drizzle the cilantro lime dressing generously over the tofu and veggies.
• Finish with Chili Oil: For an extra spicy kick, drizzle some jalapeño chili oil over the top.
• Viola! Dig in and enjoy your flavourful, hearty tofu bowl!

Keyword burrito, superbowl, tofu, vegan

If you enjoyed this recipe you may also like my Vegan Cream of Asparagus Soup or my Caramelized Shiitake Mushrooms with Jasmine Rice or even my Vegan Macaroni Salad.