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.
Ok, so you all know I turned 30 recently (you didn’t? you can hear all about it here – pop over, have a read and come back – I will wait :)). What you didn’t know, is that I also decided to go back to being vegetarian as of my thirtieth, well pescetarian….as I have yet to give up sushi – but it’s a work in progress. It’s not that big of a deal in my day to day life, as I was already only really eating meat once a week, but I felt like I needed to make the commitment out loud to myself. And now there’s no going back seeing as I have told you all 🙂
The only real change is that once a week when I make chicken/meat etc for the family – I have to make a separate veggie meal for myself. Sounds like a pain, BUT it means that once a week I can indulge in a super spicy meal, which I otherwise wouldn’t be able to eat as the only spice-lover in the house. See, there’s always a silver lining to be found 🙂
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.
Make sure you get the extra firm tofu. It will work with the firm stuff (I have tried it out), but the texture is so much better with extra firm, trust me. Load your bowl up with some brown rice, a huge dollop of guacamole, some queso fresco (vegan? leave it out) and a squeeze of lime. I also add some extra chipotle chilli flakes just because I can 🙂
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.
As a side note, 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.
- 4 individual chipotle peppers in canned adobo sauce
- 2 tablespoons of the adobo sauce
- 3 cloves garlic
- 1/2 cup fresh tomato salsa
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- a pinch of coconut sugar
- 1 cup uncooked brown rice
- 5 limes
- 2 handfuls of fresh cilantro chopped
- 16 ounces extra firm tofu
- 1 cup black beans rinsed and drained
- 2 large avocados
- 1/2 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
- Pop 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. Heat some oil over medium high heat and stir fry the tofu until it's starting to get a little bit golden. Once slightly golden, use a whisk to mash and scramble the tofu into small bits
- Once scrambled, add in the chipotle sauce, with ½ cup water, and the black beans. Simmer for 15 mins and then remove from 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 feels it needs it (I usually don't) Stir well to combine
- To serve: Pop some rice into the bowl, top with the chipotle tofu mixture, a dollop of guacamole and some queso fresco. Enjoy
Ichi Tokyo says
It really is a delicious bowl of goodness ! Thanks you!
Mariana says
I am not a vegetarian but do enjoy tofu, I add it mainly to asian dishes so i think this is a great idea.
Donna1 says
Tofu goes so well in asian dishes – I love it in thai food especially 🙂
Laura says
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!
Donna1 says
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 🙂
Erin says
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
Donna1 says
Thank you for the birthday wishes Erin 🙂 And thank you so much for your lovely words! It really is a delicious bowl of goodness 🙂
Keith @ How's it Lookin? says
I gotta try this. I need more spice in my diet, thanks for sharing
Donna1 says
Oh I hope you love it Keith! Thanks for taking the time to stop by 🙂
Gloria says
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?
Donna1 says
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!!