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Chipotle-Inspired Vegan Burrito Bowl with Tofu

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Description

This vegan burrito bowl with seasoned tofu and black beans is really easy to make at home. With tangy cilantro-lime rice, and all the fixings—corn, pico de gallo, and guacamole, it’s so good, you’ll forget all about Chipotle!

Ingredients

Scale

For the cilantro-lime rice:

  • 1 cup long grain brown rice, rinsed
  • 1 tablespoon lime juice (about 1/2 lime)
  • 1/2 teaspoon lime zest (about 1/2 lime)
  • 1/4 cup packed cilantro, finely chopped

For the pico de gallo:

  • 3–4 small-medium tomatoes, diced (about 2 cups)
  • 1/4 large red onion, diced (about 1/2 cup)
  • 1 3-inch jalapeño pepper, seeds and ribs removed, minced (about 1/4 cup)
  • 1 tablespoon lime juice
  • Salt, to taste

For the Guacamole:

  • 2 avocados, mashed
  • 2 teaspoons lime juice
  • 2 tablespoons minced red onion
  • 1 tablespoon cilantro, minced
  • Salt, to taste

For the bowls:

  • 3 tablespoons olive oil, divided
  • 1 15-ounce can corn, drained and rinsed
  • 1/2 teaspoon chili powder, divided
  • 1/2 teaspoon chipotle powder, divided
  • 14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
  • 1 15-ounce can black beans, drained and rinsed

Instructions

For the cilantro-lime rice:

  1. Cook rice according to package instructions. Add lime juice, zest and cilantro and stir to combine.

For the pico de gallo:

  1. Combine tomatoes, red onion, jalapeño, and lime juice in a medium bowl. Stir to combine. Season with salt, to taste.

For the Guacamole:

  1. In a small-medium bowl, mash avocado with lime juice, onion and cilantro. Season with salt, to taste.

For the bowls:

  1. Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add corn, 1/4 teaspoon chipotle powder and 1/4 teaspoon chili powder. Stir and sauté until corn begins to brown, about 5-8 minutes. Remove corn from pan and set aside.
  2. In a large bowl, toss tofu with remaining chili powder and chipotle powder. Working in two batches, add 1 tablespoon olive oil to the pan over medium-high heat and add half of tofu. Cook  flipping over half way through, until browned and crispy, about 5 minutes. Repeat with second batch.
  3. Build your bowl starting with the chipotle-lime rice, adding beans, tofu, corn, pico de gallo, and guacamole.

Notes

  1. For a big time saver, you can use microwavable brown rice and store-bought pico de gallo!
  2. These bowls would also be delicious topped with my 5 minute avocado lime crema with Greek yogurt!  
  3. Because of its high water content, I recommend pressing the tofu for anywhere between 30 minutes to an hour before using can help result in a firmer texture, crispier exterior, and better ability to absorb flavors from marinades or spice rubs. You can press tofu with a tofu presser or by sandwiching the tofu between two plates and placing some weighted items on the top plate to help press down on the tofu.
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Mexican

Find it online: https://karalydon.com/recipes/chipotle-inspired-vegan-burrito-bowl/