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Spicy Chipotle Tofu Burrito Bowl
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4.40 from 28 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

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.

Chipotle 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.

Serving

  • 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.
Leftovers should be stored in an airtight container in the fridge for up to 5 days.
The tofu mixture can also be prepped and frozen for up to 2 months. Freeze separately from the rest of the bowl ingredients.

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