Tofu Burrito Bowls

tofu burrito bowl with tahini dressing on a counter next to a napkin

These vegan, Mexican-inspired bowls feature baked tofu, fajita veggies, beans, corn, and a creamy lime tahini dressing. They're great for lunch, dinner, or meal prep and can be customized to your liking.

Course Dinner, Lunch, Main Course

Cuisine Mexican

Prep Time 25

Cook Time 35

Total Time 1

Servings bowls

Calories 692kcal

Author Lizzie Streit, MS, RDN

Ingredients

Baked tofu

14 ounces extra firm tofu
1 tablespoon extra virgin olive oil
1 tablespoon reduced sodium soy sauce
1 tablespoon cornstarch

Fajita veggies

2 tablespoons extra virgin olive oil
3 bell peppers sliced
1 red onion sliced into half-moons
½ teaspoon cumin
½ teaspoon dried oregano
Salt to taste

Other fix-ins

1 15-ounce can corn drained and rinsed
1 15-ounce can black beans drained and rinsed
2 cups cooked brown rice
1 tomato diced
1 avocado sliced

Cilantro-lime tahini dressing

½ cup cilantro leaves tightly packed
⅓ cup tahini
2 limes juiced; about ¼ cup juice
1 teaspoon honey
1 clove garlic minced
½ teaspoon cumin
¼ teaspoon kosher salt
3 tablespoons water to thin; more as needed

Instructions

First, review the ingredients list and see what you would like to do first. For example, if you are making brown rice from scratch, you can start that first. Alternatively, you can use pre-made rice or frozen, microwaveable packets to save time.
You will also want to press the tofu to remove excess water before starting the recipe. Use a tofu press if you have one. If you do not have one, put the block of tofu on a large plate, place another plate on top of it, and then pile on a stack of books so that the tofu is pressed in between the plates. Let it sit for 15 to 20 minutes until water begins to pool around the block. Remove the block from the press and cut it into cubes.
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Place the cubed tofu in a large container with a lid. Drizzle the olive oil and soy sauce on top of it. Seal the lid and shake the container to coat the cubes. Open the container and sprinkle the cornstarch over the cubes. Seal the container again and shake it to coat the cubes. Transfer the tofu to the baking sheet. Spread it out in a single layer. Bake for 25 to 35 minutes, flipping about halfway through, until golden brown and crispy.
While the tofu bakes, prepare the rest of the ingredients. Start with the fajita veggies. Warm the olive oil in a large skillet over medium heat. Add the sliced bell peppers and red onion. Cook for a few minutes until they begin to soften. Stir in the cumin, oregano, and salt. Cook for 10 to 15 more minutes, stirring occasionally, until they are tender.
Gather and prepare the other fix-ins.
Prepare the dressing. Combine all of the dressing ingredients (cilantro, tahini, lime juice, honey, garlic, cumin, salt, and 1 to 2 tablespoons of water) in a high-powered blender or food processor. Blend until smooth, about 30 to 60 seconds. Add more water (1 tablespoon at a time) as needed to thin the dressing to your desired consistency.
When everything is ready, assemble the bowls. Divide the tofu, fajita veggies, rice, beans, and corn across four bowls. Top the bowls with tomato and avocado and drizzle with the tahini dressing. Enjoy!
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Notes

All components can be made in the advance and stored in separate containers in the fridge for 3 to 5 days. Enjoy cold or reheat in the microwave for a couple of minutes until warmed through.
You can substitute pinto beans or another type of bean for the black beans or quinoa for rice. Feel free to add different toppings, like salsa, shredded lettuce, cheese (if you don't need it to be vegan), tortilla chips, and more.

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