Tofu Taco Burrito Bowl

Author: Recipes_kw
No ratings yet
Prep Time 50 mins
Total Time 50 mins
Course Bowls, Main Course
Cuisine Mexican
Servings 4 Servings
Calories

Equipment

  • Stove

Ingredients
  

Cilantro-Lime Rice

  • 1 cup long-grained brown rice
  • 2 cups water
  • 1 tbsp lime zest
  • 1 tsp salt
  • 1/4 cup cilantro fresh, chopped
  • 1/4 cup lime juice fresh squeezed

Burrito Bowl

  • 8 oz tofu extra-firm
  • 2 tbsp olive oil extra virgin, divided
  • 1/2 cup onion diced
  • 3 cloves garlic minced
  • 1/4 cup red bell pepper seeded, finely diced
  • 1/4 cup tomato sauce +
  • 2 tbsp tomato sauce
  • 1 tbsp taco seasoning
  • 1 tsp salt
  • 1 tsp black pepper cracked
  • 1 1/2 cup black beans canned, drained, rinsed
  • 1 cup tomato diced

Instructions
 

  • In a pot over high heat add the rice, and salt. Bring to a boil and use cooking time as directed on package. Ten minutes before end of cook time add the lime zest.
  • Once cooked add the lime juice and cilantro to the pot and fluff with a fork. Keep covered with a lid while you cook your other vegetables.
  • Drain the tofu and squeeze out any excess water then crumble with hands or a fork.
  • In a large pan, heat 1 tbsp oil over medium-high heat and add the onion. Saute for about 7 minutes, or until transparent, then add garlic and bell pepper. Continue to cook till bell pepper is tender, then transfer to a plate and set aside.
  • Add the remaining tablespoon of oil to the same pan at same temperature and add tofu. Stir until slightly browned on all sides for about 5 minutes. Reduce the heat to medium-low and stir in the tomato sauce and taco seasoning. Add the bell pepper mixture back to the pan and mix well. Season pan with salt and pepper.
  • Build the bowls with the cilantro-lime rice, tofu mixture, beans, tomato, and any toppings of your choice. Enjoy!

Notes

Serves well with diced avocado, chopped lettuce, and plant-based sour cream.

My Notes

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