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Spicy Chipotle Tofu Burrito Bowl
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4 from 16 votes

Spicy Chipotle Tofu 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
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Bowl
Cuisine: Mexican
Keyword: tofu burrito bowl
Servings: 6 serves
Calories: 410kcal
Author: Whole Food Bellies

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: 410kcal | Carbohydrates: 42g | Protein: 19.4g | Fat: 21.3g | Saturated Fat: 3.1g | Cholesterol: 3mg | Sodium: 572mg | Fiber: 17.3g | Sugar: 6.6g