Tofu Burrito Bowl Recipe

I’ve always been a huge lover of burrito bowls, but ever since I became vegan, I pretty much stopped eating them. So, I decided it was definitely time to make a vegan version! And I’m so glad I did. I was really experimenting with this dish, but it turned out to be one of my favorites ever. This was a super quick and simple recipe, but so nutritious and flavorful. My favorite thing to do in burrito bowls is squeeze in a ton of lime juice and toss cilantro into the rice. I feel like this touch added a bit of magic to the dish.

I had so much fun making this tonight, it’s protein packed and beyond delicious! I hope you enjoy! 


  • 3 tbsp olive oil 
  • 1 block of extra firm tofu 
  • white rice (can use brown rice) or lettuce as the base
  • salt to taste 
  • 2 jalapeños
  • 1/2 medium white onion 
  • 1 sweet pepper 

Tofu seasoning:

  • 1 tsp cumin 
  • 2 tsp garlic powder
  • 1/2 tsp oregano 
  • 1/2 cayenne 
  • 2 tsp salt 

Vegetables seasoning: 

  • 2 tsp garlic powder 
  • salt to taste 


  • 1 medium avocado 
  • 2 tsp garlic powder 
  • 1 tsp lime juice
  • salt to taste 
  • crushed red pepper to taste 

For rice: 

  • lime juice
  • cilantro 


  • nutritional yeast 


  1. Heat 1 tbsp of olive oil on medium heat in a deep pan.
  2. Mix the oregano, garlic powder, cumin, cayenne, and salt in a small bowl to make the spicy tofu seasoning.
  3. Add the tofu block into the heated pan and scramble well. Allow the tofu to cook on medium heat.
  4. Meanwhile, chop the onion, sweet pepper, and jalapeños. Dice the jalapeños, and cut the sweet peppers and onions into longer, thin strips. 
  5. Cook rice as according to instructions on the package while you prepare the tofu and vegetables.
  6. Add the spicy seasoning to tofu along with 1 tbsp of olive oil, and cook on medium-low heat with the lid on.
  7. Heat 1 tbsp olive oil in a skillet, later adding in the chopped onion, jalapeños, and sweet pepper. Cook veggies on medium heat with the lid on for the first 7 minutes, then take the lid off, add additional oil as needed and fry for another 4 minutes. As you cook this, continue to add oil when needed, especially if the tofu is getting dry. Keeping the lid on helps keep in moisture if any dryness persists. 
  8. To make the guacamole, mash one medium avocado in a small bowl. Then, mix in garlic powder, lime juice, salt, and crushed red pepper.
  9. Once the rice is done cooking, squeeze lime juice and sprinkle in cilantro . Then fry this rice on a pan with a small amount of oil for ~2-3 mins.
  10. Top the rice with seasoned tofu, veggies, and a dollop of guacamole. I also added nutritional yeast for a cheesier flavor! Enjoy!
Thought the veggies looked beautiful pre-cooked as well.
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