Vegan Burrito Bowl

Ingredients

• 4 cups Romaine Lettuce (chopped)
• 2 cups Brown Rice (cooked, warm)
• 2 medium Tomatoes (diced)
• 1 small Red Onion (thinly sliced)
• 400 g Firm Tofu (pressed and crumbled)
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1 tsp Smoked Paprika
• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 1 tbsp Soy Sauce (low‑sodium preferred)
• 1 tbsp Olive Oil
• 1 cup Black Beans (canned, drained and rinsed)
• 4 tbsp Fresh Cilantro (chopped)
• 1 large Avocado (sliced)
• 0.5 cup Plain Unsweetened Vegan Yogurt (e.g., soy or coconut based)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 clove Garlic (minced)
• to taste Salt

Instructions

1. Cook the Rice

   Rinse 1 cup of brown rice under cold water, then combine with 2 cups water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes until water is absorbed. Fluff with a fork and keep warm.

   Time: PT20M

   Temperature: Medium heat on stove

2. Press and Crumble Tofu

   Wrap the 400 g firm tofu in a clean kitchen towel, place a heavy pan on top, and press for 10 minutes to remove excess moisture. Then crumble the tofu with your hands into a bowl.

   Time: PT10M

3. Season and Cook Tofu Crumbles

   Heat 1 tbsp olive oil in a skillet over medium heat. Add the crumbled tofu, sprinkle with chili powder, cumin, smoked paprika, garlic powder, onion powder, and 1 tbsp soy sauce. Stir and cook for 8‑10 minutes, stirring occasionally, until the tofu is lightly browned and fragrant.

   Time: PT10M

   Temperature: Medium heat

4. Prep Fresh Vegetables

   While the tofu cooks, chop the lettuce, dice the tomatoes, thinly slice the red onion, chop the cilantro, and slice the avocado. Place each in separate bowls for easy assembly.

   Time: PT10M

5. Make Vegan Yogurt Sauce

   In a small mixing bowl, combine 0.5 cup plain unsweetened vegan yogurt, 1 tbsp lime juice, 1 minced garlic clove, and a pinch of salt. Stir until smooth.

   Time: PT5M

6. Assemble the Burrito Bowls

   Divide the cooked rice between two serving bowls. Top each with a bed of lettuce, then add equal portions of tofu crumbles, black beans, diced tomatoes, sliced red onion, cilantro, and avocado. Drizzle the vegan yogurt sauce over the top and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

23 g

Carbohydrates

55 g

Fat

12 g

Fiber

10 g

Ingredient Substitutions

• Instead of Romaine Lettuce: Spinach, Kale
• Instead of Brown Rice: White rice, Quinoa
• Instead of Tomatoes: Cherry tomatoes, Canned diced tomatoes (drained)
• Instead of Red Onion: White onion, Yellow onion
• Instead of Firm Tofu: Tempeh, Extra‑firm tofu
• Instead of Chili Powder: Paprika + cayenne
• Instead of Ground Cumin: Cumin seeds (ground)
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced onion
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Black Beans: Cooked dry black beans
• Instead of Fresh Cilantro: Parsley
• Instead of Avocado: Guacamole
• Instead of Plain Unsweetened Vegan Yogurt: Cashew yogurt, Almond yogurt
• Instead of Lime Juice: Apple cider vinegar (1 tsp)
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Cutting Board
• Chef's Knife
• Saucepan
• Skillet
• Mixing Bowl
• Spatula
• Measuring Cups
• Measuring Spoons
• Colander
• Serving Bowls

Critical Steps — Do Not Skip

• Pressing the tofu to remove excess moisture
• Cooking the tofu crumbles until lightly browned
• Fluffing the rice properly to avoid mushiness

Chef Tips from the Video

• Add a pinch of smoked paprika to the tofu for a deeper, smoky flavor.
• Use a squeeze bottle for the yogurt sauce to drizzle evenly.
• For extra crunch, sprinkle toasted pumpkin seeds on top.

Troubleshooting

Storage

Refrigerator: Store each component in airtight containers for up to 4 days. Keep avocado sliced with a thin layer of lime juice to prevent browning.

Freezer: Tofu crumbles freeze well for up to 2 months; reheat in a skillet. Rice also freezes well. Do not freeze avocado or fresh lettuce.

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and store in the fridge; reheat with a splash of water.
• Prepare tofu crumbles and keep them sealed; they reheat quickly.
• Make the yogurt sauce up to 2 days in advance; stir before serving.

Frequently Asked Questions