Description
Skip the takeout and build a better burrito bowl at home! These crispy baked tofu bowls are packed with flavor, customizable, and perfect for meal prep.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed and drained
- 2 tablespoons olive oil
- 2 tablespoons soy sauce or tamari (for gluten-free option)
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or agave nectar
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 cups cooked brown or white rice (about ⅔ cup uncooked)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 small red onion, diced
- 1 avocado, sliced
- ½ cup fresh cilantro, chopped
- 2 limes, cut into wedges
- Optional toppings: salsa, sour cream, shredded lettuce, pickled jalapeños, hot sauce
Instructions
- Press tofu for 30 minutes by wrapping in clean towels and placing a heavy object on top. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut pressed tofu into ¾-inch cubes and set aside.
- In a medium bowl, whisk together olive oil, soy sauce, lime juice, maple syrup, chili powder, cumin, smoked paprika, garlic powder, and salt.
- Add tofu cubes to the marinade and gently toss to coat evenly. Let marinate for at least 15 minutes (longer for more flavor).
- Arrange marinated tofu on the prepared baking sheet, ensuring cubes aren’t touching. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.
- While tofu bakes, cook rice according to package instructions and prepare other ingredients.
- To assemble bowls, start with a base of rice, then arrange sections of black beans, corn, bell pepper, and red onion around the edges.
- Place baked tofu in the center and top with avocado slices, fresh cilantro, and a squeeze of lime juice.
- Add any additional desired toppings and serve immediately.