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
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.
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.
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.
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.
Spicy Chipotle Tofu Burrito Bowl
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
- 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
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.