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A white Vegan Burrito Bowl with cauliflower rice, black beans, corn, diced tomatoes, tofu, and a dollop of guacamole, garnished with chopped cilantro. The bowl is placed on a wooden surface with a colorful floral-patterned napkin in the background.

Vegan Burrito Bowls

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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings 4

Ingredients
  

  • 12 ounces extra firm tofu cut into bite sized pieces
  • ½ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 8 cups lettuce
  • 2 cups gluten-free rice cooked
  • 15 ounce organic canned corn drained
  • 15 ounce can black beans rinsed and drained
  • 1 tomato chopped
  • 4 tablespoons guacamole

Instructions
 

  • Mix together the chili powder, paprika, and cumin in a small bowl until well combined.
  • Add the olive oil to a skillet over medium heat on the stove.
  • Place the tofu pieces in the heated skillet, then season both sides with the spice mixture plus salt and pepper to taste. Cook for several minutes on each side until crispy, then remove and set aside.
  • Place 2 cups of lettuce in each of the four bowls.
  • Divide the tofu, rice, corn, and beans evenly between each bowl.
  • Top each bowl with ¼ of the chopped tomato and a serving of guacamole. Serve with salsa if desired.
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