Ingredients
Equipment
Method
Step 1: Prepare the Rice
- Cook rice according to package instructions.
- Fluff and set aside.
Step 2: Prepare the Tofu
- Pat tofu dry and crumble into small pieces.
- Heat olive oil in a skillet over medium heat.
- Add tofu and cook 4–5 minutes.
Step 3: Season the Tofu
- Add chili powder, paprika, cumin, garlic powder, onion powder, oregano, and pepper.
- Stir well to coat tofu evenly.
- Add tomato paste and 2–4 tbsp water to create a saucy coating.
- Cook 3–4 minutes until fragrant and lightly browned.
Step 4: Warm the Beans and Corn
- In the same skillet or a separate pan, warm black beans with a pinch of salt.
- Heat corn lightly until warm and slightly charred (optional).
Step 5: Prepare the Fresh Vegetables
- Chop tomatoes, onions, lettuce, cilantro, and bell peppers.
- Slice avocado just before serving to prevent browning.
Step 6: Make the Sauce (Optional but Recommended)
- In a small bowl, whisk together vegan yogurt, lime juice, garlic powder, cumin, and salt.
Step 7: Build the Burrito Bowls
- In each bowl, layer:
- A scoop of rice
- A generous portion of seasoned tofu
- Black beans
- Corn
- Fresh vegetables
- Avocado
- Drizzle sauce on top and sprinkle cilantro.
Step 8: Serve
- Finish with lime juice, extra pepper, or chili flakes if you like it spicy.
Notes
🧊 Storage & Reheating
Refrigerator Store all components separately for 3–4 days.
Assemble bowls fresh to maintain texture. Freezer Tofu, beans, and rice freeze very well. Avoid freezing avocado and fresh veggies. Reheating Warm rice, tofu, corn, and beans on the stovetop or microwave. Add fresh toppings afterward. 🥄 Variations Spicy Vegan Bowl: Add jalapeños or chili oil. High Protein: Add chickpeas or extra tofu. Veggie Lover’s: Add spinach, kale, cucumbers, or cabbage. Mexican Style: Add vegan queso, pico de gallo, or salsa. Cilantro-Lime Rice: Mix cilantro and lime juice into rice. Low-Carb Bowl: Replace rice with cauliflower rice. Crunchy Version: Add tortilla strips or roasted chickpeas. ❓ 10 FAQs
1. Can I use another protein instead of tofu? Yes—vegan ground “beef,” tempeh, or chickpeas work well. 2. Is this bowl gluten-free? Yes, as long as all seasonings are gluten-free. 3. Can I make this oil-free? Yes—use water instead of oil when cooking tofu. 4. Can I use quinoa instead of rice? Absolutely—quinoa adds more protein. 5. Can I meal prep these bowls? Yes—store ingredients separately for freshness. 6. How do I keep avocado from browning? Toss with lime juice or slice right before serving. 7. Can I roast the vegetables? Yes—roasted peppers, onions, and corn add amazing flavor. 8. Can I make it spicy? Add cayenne, chipotle powder, jalapeños, or hot sauce. 9. What beans work best? Black beans are classic, but pinto or kidney beans work too. 10. How do I make tofu crispier? Cook longer on high heat or air-fry before seasoning. 🏁 Conclusion These Easy Vegan Burrito Bowls offer everything you want in a meal—flavor, texture, protein, freshness, and complete satisfaction. The seasoned tofu provides a savory, high-protein base that mimics the richness of traditional burritos, while the beans, rice, vegetables, and creamy sauce add balance and vibrancy. It’s a bowl packed with nutrients, color, and comforting warmth. This recipe is versatile enough for meal prep, quick dinners, healthy lunches, or customizable family meals. Whether you prefer spicy, mild, crunchy, or creamy toppings, these bowls adapt beautifully to your taste. Best of all, they prove that plant-based meals can be incredibly filling, flavorful, and exciting. A beautiful bowl of nourishment—fresh, colorful, high-protein, and full of life.
Refrigerator Store all components separately for 3–4 days.
Assemble bowls fresh to maintain texture. Freezer Tofu, beans, and rice freeze very well. Avoid freezing avocado and fresh veggies. Reheating Warm rice, tofu, corn, and beans on the stovetop or microwave. Add fresh toppings afterward. 🥄 Variations Spicy Vegan Bowl: Add jalapeños or chili oil. High Protein: Add chickpeas or extra tofu. Veggie Lover’s: Add spinach, kale, cucumbers, or cabbage. Mexican Style: Add vegan queso, pico de gallo, or salsa. Cilantro-Lime Rice: Mix cilantro and lime juice into rice. Low-Carb Bowl: Replace rice with cauliflower rice. Crunchy Version: Add tortilla strips or roasted chickpeas. ❓ 10 FAQs
1. Can I use another protein instead of tofu? Yes—vegan ground “beef,” tempeh, or chickpeas work well. 2. Is this bowl gluten-free? Yes, as long as all seasonings are gluten-free. 3. Can I make this oil-free? Yes—use water instead of oil when cooking tofu. 4. Can I use quinoa instead of rice? Absolutely—quinoa adds more protein. 5. Can I meal prep these bowls? Yes—store ingredients separately for freshness. 6. How do I keep avocado from browning? Toss with lime juice or slice right before serving. 7. Can I roast the vegetables? Yes—roasted peppers, onions, and corn add amazing flavor. 8. Can I make it spicy? Add cayenne, chipotle powder, jalapeños, or hot sauce. 9. What beans work best? Black beans are classic, but pinto or kidney beans work too. 10. How do I make tofu crispier? Cook longer on high heat or air-fry before seasoning. 🏁 Conclusion These Easy Vegan Burrito Bowls offer everything you want in a meal—flavor, texture, protein, freshness, and complete satisfaction. The seasoned tofu provides a savory, high-protein base that mimics the richness of traditional burritos, while the beans, rice, vegetables, and creamy sauce add balance and vibrancy. It’s a bowl packed with nutrients, color, and comforting warmth. This recipe is versatile enough for meal prep, quick dinners, healthy lunches, or customizable family meals. Whether you prefer spicy, mild, crunchy, or creamy toppings, these bowls adapt beautifully to your taste. Best of all, they prove that plant-based meals can be incredibly filling, flavorful, and exciting. A beautiful bowl of nourishment—fresh, colorful, high-protein, and full of life.