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    Home » All Recipes

    Author: Donna | Published: May 17, 2021 | Modified: May 17, 2021

    Spicy Chipotle Tofu Burrito Bowl

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    Spicy chipotle burrito bowl

    Spicy chipotle tofu layered over brown rice, a huge dollop of freshly made zesty guac and some nice queso fresco - the perfect quick and easy vegetarian burrito bowl to whip up on a weeknight

    Spicy Chipotle Tofu Burrito Bowl

    Spicy Chipotle Tofu Burrito Bowl

    Jump to:
    • Spicy Chipotle Tofu Burrito Bowl
    • A Note On Ingredients
    • How To Serve Your Spicy Tofu Burrito Bowl
    • How To Store Spicy Tofu
    • Need More Bowl Meal Ideas?
    • Recipe

    You know you have managed to make tofu taste amazing, when your husband, a very outspoken naysayer when it comes to tofu, is heaping some of your tofu burrito bowl on top of his own pork-filled dinner.

    It is a very satisfying feeling indeed.

    I am all about the spicy food over here, but this burrito bowl is the first spicy meal that I have made at home in what feels like forever!! 

    And I am totally hooked.

    It is so quick and easy and it really tastes delicious.

    I may have had a spicy burrito bowl for breakfast on more than one occasion this week....don't judge until you have tried it yourself.

    Spicy Chipotle Tofu Burrito Bowl

    A Note On Ingredients

    The ingredients used in this spicy tofu bowl are all fairly simple, however you should note a few things.

    Tofu: Make sure you get the extra firm tofu.

    The bowl will still work with the firm stuff (I have tried it out), but the texture is so much better with extra firm, trust me.

    It is IMPORTANT that you use a potato masher or a whisk in this recipe to get the right texture on the tofu.

    The tofu should resemble minced meat, so you will really have to put some effort into mashing the tofu up.

    Chipotle in Adobo: outside of the U.S. this can be a little bit trickier to find, but if you check the Mexican section, or the International food section in your grocery store you should be able to find it.

    Otherwise you can always find it in a specialty food store or online.

    Tomato salsa: you can make your own simple tomato salsa or you can buy tomato salsa in a jar.

    Black Beans: these can be bought premade and canned, or you could always make your own slow cooker black beans, which taste amazing and give you control over the salt content.

    Spicy Chipotle Tofu Burrito Bowl

    How To Serve Your Spicy Tofu Burrito Bowl

    Load it up!

    Let your imagination go wild, here are some ideas:

    • Serve the spicy tofu on top of some cooked brown rice,
    • Or you could serve it on top of some lightly sauteed cauliflower rice or broccoli rice if you prefer to keep it lower in carbs and get an extra dose of veggies in there,
    • Guacamole (to keep it a bit lighter why not try a skinny blender green pea guacamole)
    • Queso fresco (if you are vegan leave it out, if you are in Australia and cannot access queso fresco I love to use some feta instead)
    • A squeeze of lime juice and some lime wedges
    • Some extra tomato salsa
    • Chopped red onions
    • Chilli flakes
    • Chipotle chilli flakes

    Add whatever tickles your fancy to your bowl to make it your very own creation.

    The tofu mixture also works incredibly well in a tortilla for lunch!

    TIP: I reheat any leftovers the next day, and add a poached egg on top for a delicious breakfast with a twist.

    Spicy Chipotle Tofu Burrito Bowl

    How To Store Spicy Tofu

    Leftovers can be stored in an airtight container in the fridge.

    If you would like to meal prep this, the tofu mixture can be made and stored in a freezer-friendly container for up to 2 months. Do not store it with the guacamole.

    To serve simply thaw and reheat. It may have a little bit of excess liquid after being thawed, but this should disappear if you reheat on the stovetop.

    TIP: you should totally be making your own black beans. I use this slow cooker recipe, so they are made in a cinch, and they cost a fraction of the store-bought versions loaded with salt and other unnecessary ingredients.

    Need More Bowl Meal Ideas?

    • BBQ Chickpeas and Veggies Bowl
    • Baked Almond Crunch Falafel Bowl
    • Crunchy Noodle Salad with Crispy Tofu and Cabbage
    • 6 Ingredient Teriyaki Salmon Rice Bowl
    • Zucchini, Cilantro and Lime Udon Noodle Bowl

    I hope you love this bowl as much as I do. I would love to hear from you - make sure you leave a comment if you try it out. Happy eating.

    Recipe

    Spicy Chipotle Tofu Burrito Bowl

    Spicy Chipotle Tofu Burrito Bowl

    Whole Food Bellies
    Spicy chipotle tofu layered over brown rice, a huge dollop of freshly made zesty guac and some nice queso fresco - the perfect quick and easy vegetarian burrito bowl to whip up on a weeknight
    4.11 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Bowl
    Cuisine Mexican
    Servings 6 serves
    Calories 410 kcal

    Ingredients
      

    For The Rice

    • 1 cup uncooked brown rice
    • 2 limes juiced
    • 1 handfuls of fresh cilantro chopped

    For The Tofu

    • 4 individual chipotle peppers in canned adobo sauce
    • 2 tablespoons of the adobo sauce
    • 3 cloves garlic
    • ½ cup fresh tomato salsa
    • 2 tablespoons olive oil
    • a pinch of coconut sugar
    • ½ teaspoon salt
    • 16 ounces extra firm tofu
    • 1 cup black beans rinsed and drained
    • 2 large avocados
    • 3 limes
    • 1 handful cilantro chopped
    • ½ cup minced red onion
    • queso fresco and extra cilantro for serving

    Instructions
     

    • The Rice
    • Make the rice: Cook the rice according to the directions on the packet. Once it is cooked, add in the juice of 2 limes and a handful of chopped cilantro.
    • The Tofu
    • While the rice is cooking add the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar into a blender and pulse until it becomes smooth.
    • Slice the block of tofu into about 10 slices and press with paper towels to remove any excess moisture. Then chop the tofu into small squares.
    • Heat some oil in a saucepan over medium-high heat. Add the chopped tofu and stir fry until it's starting to get a little bit golden. Once slightly golden, use a whisk or a potato masher to mash and scramble the tofu into small bits, it should resemble minced meat (ground meat).
    • Once the tofu has been scrambled, add in the chipotle sauce, ½ cup water, and the black beans. Stir to combine and simmer for 15 mins. Remove from the heat.
    • To Serve
    • For the guacamole mash the avocados in a medium bowl, add in the juice from 3 limes, the rest of the cilantro, and the onion. Add some salt if you feel it needs it (I usually don't) Stir well to combine.
    • Add some cooked rice into the bowl, top with the chipotle tofu mixture, a dollop of guacamole, and some queso fresco. Enjoy

    Notes

    Vegan: the queso fresco can be left out and a vegan alternative can be used instead.
    Queso Fresco: if queso fresco cannot be found, some feta can be used instead.
    Chipotles in Adobo: can be found in the Mexican section of the grocery store, or in an international food store.

    Nutrition

    Calories: 410kcalCarbohydrates: 42gProtein: 19.4gFat: 21.3gSaturated Fat: 3.1gCholesterol: 3mgSodium: 572mgFiber: 17.3gSugar: 6.6g
    Keyword tofu burrito bowl
    Tried this recipe?Let us know how it was!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

    This post has been updated from the original April 2016 version to provide more information for the reader.

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    Reader Interactions

    Comments

    1. Ichi Tokyo says

      April 17, 2019 at 12:21 pm

      It really is a delicious bowl of goodness ! Thanks you!

      Reply
    2. Mariana says

      May 24, 2016 at 8:28 am

      I am not a vegetarian but do enjoy tofu, I add it mainly to asian dishes so i think this is a great idea.

      Reply
      • Donna1 says

        May 24, 2016 at 10:20 am

        Tofu goes so well in asian dishes - I love it in thai food especially 🙂

        Reply
    3. Laura says

      April 23, 2016 at 1:41 pm

      What a cool idea to scramble the tofu with the sauce! I usually leave mine in cubes and bake it until crispy and then drizzle with sauce, but a scramble option sounds delightful!

      Reply
      • Donna1 says

        April 24, 2016 at 8:24 am

        Thanks Laura! I do bake mine sometimes for other recipes, when I really want the tofu to stand on it's own. But with this one I find it works really well as a scramble as it soaks in so much of the sauce, which I love 🙂

        Reply
    4. Erin says

      April 23, 2016 at 1:14 pm

      First off, Happy 30th!!! Second off, there is nothing more I want than this bowl of goodness right now! The flavors, textures, spices... everything about this bowl is wonderful <3

      Reply
      • Donna1 says

        April 24, 2016 at 8:25 am

        Thank you for the birthday wishes Erin 🙂 And thank you so much for your lovely words! It really is a delicious bowl of goodness 🙂

        Reply
    5. Keith @ How's it Lookin? says

      April 22, 2016 at 2:41 pm

      I gotta try this. I need more spice in my diet, thanks for sharing

      Reply
      • Donna1 says

        April 24, 2016 at 8:27 am

        Oh I hope you love it Keith! Thanks for taking the time to stop by 🙂

        Reply
    6. Gloria says

      April 22, 2016 at 10:06 am

      I tasted tofu once about 20 yrs ago and I HATED it. I'm being very adventurous these days so I think it's time I have tofu another go. This recipe had convinced me! Now, I've never heard of adobo sauce so if I can't find any in the shops, what do you suggest I use instead?

      Reply
      • Donna1 says

        April 22, 2016 at 12:22 pm

        Yay, so glad I convinced you to try again - I hope you like it this time around 🙂 I hated it years ago as well!

        If you check out the international food section in the store you should be able to find canned chipotles in adobo (if you aren't in the U.S. it can be hard to find - I used to get mine in Australia from a specialty store, or order online). I have never actually made my own (I should), but a friend does and she mixes three grilled jalapeno peppers, one grilled red bell pepper, 1 teaspoon each of cumin, onion powder and garlic, half a teaspoon of creamy peanut butter, half a teaspoon of coconut sugar and 2 tablespoons of vinegar in a blender until it becomes a thick paste. You can then thin it out with some tomato sauce if it is too thick.

        Let me know how you go!!

        Reply

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    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

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