Description
Experience a fiesta of flavors with this Spicy Baked Tofu Burrito Bowl, a vibrant and nourishing vegan meal that’s perfect for any occasion. Featuring crispy baked tofu marinated in zesty sriracha, fluffy cilantro lime rice, and colorful roasted peppers, this bowl is packed with protein and fiber. Topped with creamy avocado and a drizzle of spicy tahini dressing, each bite is not only satisfying but also customizable to suit your dietary preferences. Whether you’re prepping meals for the week or looking for a quick weeknight dinner, this delicious recipe will delight your taste buds and keep you feeling great!
Ingredients
Scale
- 1 block extra firm tofu
- 2 tablespoons sriracha
- 1 tablespoon olive oil
- 3 tablespoons corn starch or arrowroot starch
- 1–2 teaspoons coconut sugar or brown sugar
- 1 teaspoon paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2–1 teaspoon salt
- 1 batch cilantro lime rice or Vegan Mexican Rice
- 1 can black beans
- 1 red pepper
- 1 orange pepper
- 1 avocado
- 1 batch spicy tahini dressing
Instructions
- Preheat oven to 400°F.
- Press tofu to remove excess moisture for 5–10 minutes.
- Mix corn starch, coconut sugar, and spices in a bowl.
- Cube the pressed tofu and toss with half the olive oil-sriracha mixture.
- Coat tofu cubes with spice mixture then spread on a lined baking sheet.
- Add chopped peppers drizzled with olive oil to the sheet.
- Bake for 20 minutes; brush remaining sriracha mix on tofu, then bake an additional 10–15 minutes until crispy.
- Assemble bowls with rice, beans, veggies, tofu, avocado, and tahini dressing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 14g
- Protein: 24g
- Cholesterol: 0mg