About this recipe
Protein-Packed: Tofu and black beans have a solid amount of plant-based protein, which is crucial for keeping our energy up and supporting muscle health. The tofu, marinated in lime zest and juice, garlic powder, chipotle en adobo, oregano, olive oil, and salt, brings a smoky, tangy flavor that takes the whole dish up a notch.
Customizable: One of the best things about this or any burrito bowl is its versatility. You can easily customize it to suit your taste preferences or dietary needs. Whether you want to add more spice, swap out ingredients, or adjust the portion sizes, this recipe is flexible enough to accommodate.
Quick and Easy: With a little prep work, this meal is ready in no time. It’s perfect for busy weeknights or when you need something quick yet wholesome. Plus, it’s great for meal prepping, allowing you to enjoy a nutritious lunch or dinner throughout the week.
Ingredients for the vegan burrito bowl
Quinoa or Brown Rice: Quinoa, brown, or cauliflower rice are great options to use as the base for our burrito bowl. Quinoa is a great gluten-free alternative, while brown rice provides a chewy, satisfying bite.
Marinated Tofu: For an extra protein boost and a punch of flavor, marinate one block of tofu with lime zest and juice, garlic powder, chipotle en adobo, oregano, olive oil, and salt. The tofu absorbs the marinade beautifully, giving it a smoky, tangy taste that pairs perfectly with the other ingredients. Substitute with crispy tofu or Spiced Mexican Air Fryed Tofu.
Black Beans or Pinto Beans: Use home-cooked beans or canned beans. In a pinch, you could substitute with chickpeas. If you use canned beans, make sure you drain and rinse before using. I like to use fijoles de olla here.
Corn Salad: Fresh corn salad adds a sweet and tangy crunch to the bowl. Combine corn kernels with diced red onion, cherry tomatoes, cilantro, lime juice, and a pinch of salt for a refreshing topping. You can use any other salsa or substitute with peach pico de gallo.
Other topping suggestions
- Guacamole: If you want to double down on the avocado, add a dollop of guacamole. It adds extra creaminess and a deeper flavor.
- Vegan Sour Cream: A spoonful of vegan sour cream adds a tangy, creamy element that balances the spices in the bowl. Chipotle crema would be fantastic in this bowl.
- Pickled Red Onion or Jalapeños: If you like a bit of crunch and heat, add some pickled jalapeños or pickled onions for a crunchy kick.
- Tortilla Chips: For a bit of crunch, add some crushed tortilla chips or serve them on the side for scooping. I love to add crumbled homemade tortilla chips for a crunchy bite.
- Fajita Roasted Veggies: Add roasted bell peppers and onions with fajita seasoning for extra flavor and nutrition.
Vegan Burrito Bowl with Chipotle Marinated Tofu
Equipment
Ingredients
For the Base:
- 2 cups quinoa or brown rice cooked
- 1 can 15 oz black beans or pinto beans, drained and rinsed,- or 1½ cups of home-cooked beans
For Chipotle Marinated Tofu:
- 1 14 oz extra-firm block of tofu drained and pressed
- Zest of 1 lime
- Juice of 1 lime
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1-2 chipotle peppers in adobo sauce minced (adjust to taste)
- 2 tablespoons olive oil
- 1/2 teaspoon salt adjust to taste
Toppings
Instructions
- Start by draining the tofu and pressing it to remove excess moisture. You can do this by placing the tofu between two plates and setting a heavy object on top (like a can or a skillet) for about 15-20 minutes. Alternatively, use a tofu press if you have one.Once the tofu is pressed, cut it into cubes or slices, depending on your preference.
- In a small bowl, combine the lime zest, lime juice, garlic powder, minced chipotle peppers in adobo sauce, dried oregano, olive oil, and salt. Stir well until all the ingredients are thoroughly mixed.Place the tofu pieces in a shallow dish or a resealable plastic bag. Pour the marinade over the tofu, making sure all pieces are evenly coated.
- After marinating, heat a non-stick skillet over medium heat. Add the marinated tofu and cook until golden brown on all sides, about 2-3 minutes per side.
- Serve the marinated tofu over rice, with black beans, and top with fresh corn salad for a complete and delicious vegan meal.
Notes
- Grilling: Preheat your grill to medium-high heat. Place the tofu on the grill and cook for about 3-4 minutes on each side, until grill marks appear and the tofu is heated through.
- Baking: Preheat your oven to 375°F (190°C). Place the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is golden and slightly crispy.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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