Spicy chipotle tofu layered over brown rice, a huge dollop of freshly made zesty guacamole, and some nice queso fresco (sub in feta or a nice vegan cheese alternative if this is hard to find) make this chipotle burrito bowl the perfect quick and easy dinner to whip up on a weeknight. Leftovers pack well for lunch the next day, and the whole dish is great for meal planning for a busy weeknight. A simple Chipotle copycat that will quickly become a new favorite.
gluten-free. meat-free. meal plan friendly. freezer friendly. high in protein.
If you love a good burrito bowl recipe for a busy week then check out this Baked Almond Crunch Falafel Bowl next.
Spicy Chipotle Tofu Burrito Bowl
You know you have managed to make tofu taste amazing, when your husband, a very outspoken naysayer when it comes to tofu (and spicy food in general), is heaping some of your tofu burrito bowl ingredients on top of his pork-filled dinner.
It is a very satisfying feeling indeed.
This spicy tofu bowl is so quick and easy to whip up, is super comforting, and it tastes delicious.
I may have had one of these bowls for breakfast on more than one occasion this week....don't judge until you have tried it yourself.
A Note On Ingredients
The ingredients used in this spicy chipotle bowl are all fairly simple, however, you should note a few things.
Make sure you get the extra firm tofu.
The recipe 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 it up.
Chipotle in Adobo
This can be a little bit trickier to find if you are outside of the U.S. and Mexico etc, however, if you check the Mexican section or the International food section in a well-stocked grocery store you should be able to find it.
Otherwise, you can always find it in a specialty food store or online.
This can be quite spicy, so use less if you are serving up to the whole family, and simply add some more when serving for those who like a bit of a kick.
If you can't find it you can use some mild chipotle seasoning mix or taco seasoning instead.
You can make your own simple tomato salsa or you can buy tomato salsa in a jar.
I have also used fresh tomatoes when I didn't have salsa available, and it worked well.
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.
You can also substitute pinto beans, or refried beans if preferred.
I have even subbed in cannellini beans in a pinch, and it worked just fine.
Load it up!
This burrito bowl is super versatile so let your imagination go wild when it comes to the toppings.
Here are some ideas:
- Serve the spicy tofu on top of some cooked brown rice, white rice, quinoa, or cilantro lime rice;
- If you prefer to keep it lighter, or grain-free, then serve it on top of some lightly sauteed cauliflower rice or broccoli rice. This has the added bonus of sneaking some extra veggies into the meal;
- 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 cannot access queso fresco use some crumbled feta instead);
- A dollop of sour cream or vegan sour cream alternative (why not try this amazing recipe for vegan tofu from forks over knives);
- some tortilla chips for scooping;
- A squeeze of lime juice and some lime wedges;
- Some extra tomato salsa or pico de gallo;
- Chopped fresh tomatoes;
- Chopped red onions;
- Chilli flakes;
- blue corn tortillas;
- Chipotle chili flakes.
Add your favorite burrito bowl ingredients to your bowl to make it your very own creation.
I love to add strips of red bell pepper or fajita veggies when I feel the need to bulk it out with extra vegetables.
The tofu mixture also works incredibly well stuffed in a tortilla for lunch with some shredded romaine lettuce!
TIP: I reheat any leftovers the next day, and add a poached egg on top for a delicious breakfast with a twist.
Leftover chipotle tofu can be stored in airtight containers in the fridge for about 5 days.
Store cooked components and fresh components in separate containers.
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 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 it on the stovetop.
TIP: you should definitely try making black beans at home. 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 sometimes other unnecessary ingredients.
Need More Easy Dinner Ideas?
We love filling bowls for easy dinners and lunches the next day.
Why not try one of these hearty bowl recipes next:
- 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 these chipotle burrito bowls as much as I do. I would love to hear from you, so be sure to leave a comment if you try it out.
Spicy Chipotle Tofu Burrito Bowl
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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
- 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.
- 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.
- 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
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.