Description
A flavorful and filling Baked Tofu Burrito Bowl recipe with seasoned baked tofu, rice, black beans, and your favorite fresh toppings. Easy to prepare and great for meal prep!
Ingredients
Scale
- For the Baked Tofu:
- 1 block (14-16 oz) extra-firm tofu, pressed
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Pinch of smoked paprika (optional)
- For the Rice:
- 1 cup long-grain white rice or brown rice
- 2 cups water or vegetable broth
- 1/2 teaspoon salt
- 1 tablespoon lime juice (optional, for serving)
- For the Beans:
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 tablespoon chopped fresh cilantro (optional)
- For the Toppings:
- 1 cup shredded romaine lettuce
- 1/2 cup corn (fresh, frozen, or canned)
- 1/2 cup salsa (your favorite kind)
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup shredded cheddar or Monterey Jack cheese (or vegan alternative)
- Lime wedges for serving
- Avocado or guacamole (optional)
Instructions
- 1. Prepare the Tofu: Press the tofu to remove excess water. Cut into 1-inch cubes. Whisk together soy sauce/tamari, olive oil, chili powder, cumin, garlic powder, and smoked paprika. Toss tofu in marinade and let sit for at least 15-20 minutes.
- 2. Bake the Tofu: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread tofu in a single layer and bake for 20-25 minutes, flipping halfway, until golden brown and firm.
- 3. Cook the Rice: Rinse rice until water runs clear. Combine rice, water/broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer until liquid is absorbed (15-20 min for white, 40-45 for brown). Let steam, covered, for 5 min. Fluff with a fork and stir in lime juice if desired.
- 4. Prepare the Beans: In a small bowl, combine rinsed black beans with cumin and chili powder. Stir in cilantro if using.
- 5. Assemble the Bowls: Divide cooked rice among bowls. Top with baked tofu, seasoned black beans, corn, shredded lettuce, diced red onion, and salsa. Sprinkle with cilantro and cheese. Add avocado/guacamole and serve with lime wedges.
Notes
Storage: Store leftovers in airtight containers in the refrigerator for 3-4 days. For best texture, store delicate toppings separately. Reheating: Reheat tofu and rice in a skillet or toaster oven until warmed through. Beans can be reheated gently or served cold. Assembled bowls can be microwaved, but lettuce may wilt; fresh toppings are best added after reheating.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: ~450
- Sugar: ~5g
- Sodium: ~600mg
- Fat: ~18g
- Carbohydrates: ~55g
- Fiber: ~10g
- Protein: ~20g