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!
Ingredients:
- 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
Guacamole:
- 1 medium avocado
- 2 tsp garlic powder
- 1 tsp lime juice
- salt to taste
- crushed red pepper to taste
For rice:
- lime juice
- cilantro
Optional
- nutritional yeast
Directions:
- Heat 1 tbsp of olive oil on medium heat in a deep pan.
- Mix the oregano, garlic powder, cumin, cayenne, and salt in a small bowl to make the spicy tofu seasoning.
- Add the tofu block into the heated pan and scramble well. Allow the tofu to cook on medium heat.
- Meanwhile, chop the onion, sweet pepper, and jalapeños. Dice the jalapeños, and cut the sweet peppers and onions into longer, thin strips.
- Cook rice as according to instructions on the package while you prepare the tofu and vegetables.
- Add the spicy seasoning to tofu along with 1 tbsp of olive oil, and cook on medium-low heat with the lid on.
- 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.
- To make the guacamole, mash one medium avocado in a small bowl. Then, mix in garlic powder, lime juice, salt, and crushed red pepper.
- 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.
- Top the rice with seasoned tofu, veggies, and a dollop of guacamole. I also added nutritional yeast for a cheesier flavor! Enjoy!
