Spicy Baked Tofu Burrito Bowls
Packed with all the tangy, smoky, spicy, savory, and fresh flavors of your favorite burrito bowl.
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Servings: 4
Calories: 592kcal
Ingredients
Baked Tofu and "Fajita" Veggies:
- 1 (16 oz) block super-firm tofu
- 2 medium bell peppers
- 1 medium red onion (optional)
- 1 Tablespoon olive oil
- 1 pinch salt
- several cracks fresh cracked black pepper
Sofritas Sauce:
- 1 cup tomato sauce
- 1 (4 oz) jar fire roasted green chiles (or 4 oz can diced green chiles)
- 1 chipotle pepper in adobo sauce
- 1 Tablespoon adobo sauce
- 1 ½ teaspoons ground cumin
- 1 teaspoon Mexican oregano (or oregano)
- ½ teaspoon ancho chile powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
Cilantro Lime Rice:
Burrito Bowl Add-Ons (optional):
- 1 head leaf lettuce, rinsed and roughly chopped
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup corn
- 1 small avocado, sliced
- 1 fresh jalepeño, thinly sliced
- ¼ cup vegan sour cream
- ¼ cup salsa
- 1 fresh lime, sliced into wedges
- ¼ cup fresh cilantro leaves
Instructions
- Preheat the oven to 400°F (205℃).
- Start cooking the rice according to the package directions or per preference.
- Slice the bell peppers and (optional) onion. Crumble the tofu into small pieces, about the size of the tip of your pointer finger or smaller.
- Spread the tofu and veggies onto a baking sheet. Toss in oil, salt, and pepper, and bake at 400°F (205℃) for about 20 minutes or until the tofu appears golden and the veggies have some slight browning.
- While the tofu and veggies bake, add the sofritas sauce ingredients to your blender and blend them until smooth. Scrape down the sides of the blender once or twice to ensure that there are no chunks in the sauce.
- Add the blended sauce to a medium skillet over medium to medium-high heat and bring it to a simmer. Once a simmer is reached, turn the heat down to low. Cover and allow the sauce to simmer for about 10 minutes.
- While the veggies and tofu continue to bake and the sauce simmers, prepare the rest of the burrito bowl components. Rinse and slice the leaf lettuce, limes, avocado, cilantro, and cherry tomatoes. Heat the beans and corn for about 2 minutes in the microwave or in a small saucepan over medium to medium-high heat.
- When the rice has completed cooking, fluff it with a long-stem fork and mix in the cilantro, lime juice, olive oil, and a pinch of salt.
- When the tofu and veggies have finished baking, use a heat-safe turner to scrape the crispy baked tofu into the sofritas sauce. Mix the tofu with a wooden spoon until it is fully coated in sauce.
- Assemble the bowls with about ½ a cup of rice, ¼ of the tofu sofritas mixture, and ¼ of the baked fajita veggies. Add about ¼ of each of the other bowl components (or to preference) and serve.
- Store leftovers in an airtight container in the fridge for 3-4 days. Store tofu, baked fajita veggies, rice, beans, and corn separate from the components served cold.
Notes
Nutrition facts are calculated to the best of my ability with bowl components as above. They may change based on brands, sizes, and additions/omissions to the recipe.
Nutrition
Calories: 592kcal | Carbohydrates: 67g | Protein: 32g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 672mg | Potassium: 794mg | Fiber: 14g | Sugar: 8g | Vitamin A: 4800IU | Vitamin C: 130mg | Calcium: 819mg | Iron: 6mg
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