Spicy Tofu Burrito Bowl with Cilantro-Lime Drizzle
By Pauline Ortiz
15 min
Prep
25 min
Cook
40 min
Total
4
Servings
Easy
Level
I make four servings at once, including all ingredients for the tofu and bowl base, and top individual bowls with cilantro-lime sauce and other toppings at the table instead of mixing ingredients. Some of the tofu is browned at the edges and chipotle flavored. Cilantro-lime sauce is cold when added to other hot ingredients in the bowl. I like the contrast in temperatures.
I press extra-firm tofu for at least 30 minutes to remove excess water and cut it into 1/2- to 3/4-inch pieces before marinating. Marinate for at least 15 minutes. Marinating for 30 to 60 minutes gives the tofu more chipotle flavor. I often marinate for 30 to 60 minutes when dinner isn't already calling.
For the skillet, I spread the tofu out in a wide skillet and cook on medium-high heat for 15 to 20 minutes, turning often, until browned and crispy. Other options include using an air fryer at 400°F (200°C) for 15 to 18 minutes, shaking once. If too much tofu is in the skillet or air fryer, it won't brown.
I serve the tofu over cooked rice or quinoa with beans and corn. Table toppings are added to the bowls. Table toppings include avocado, cherry tomatoes, red onion, and cilantro. Chopped romaine is served under the bowl contents, and sautéed bell peppers and onions are served alongside. Other possible table toppings include Cotija cheese or other Mexican-style cheese blend and salsa or guacamole. Different toppings are served in each tofu bowl during the week.
What makes this special
- A 14-16 ounce package of tofu yields four servings that can be stored for later consumption.
- The rice and quinoa recipes provide ideas for lunch bowls that you can prepare with smoky tofu marinade.
- Use a skillet or air fryer, depending on what is available and convenient when you are cooking.
- One batch of drizzling sauce made in a blender is enough for four servings. There is no need to make separate portions of sauce.
- The tested four-cup size makes it easy to serve equal-sized portions of the finished bowls.
Ingredients
- •14 oz extra-firm tofu (14-16 oz block, pressed and cubed)
- •2 tbsp olive oil
- •2 tbsp soy sauce (or tamari)
- •1 tbsp fresh lime juice (for the tofu)
- •1 chipotle peppers in adobo (1-2 peppers, minced)
- •1 tbsp adobo sauce
- •1 tsp cumin
- •1 tsp smoked paprika
- •½ tsp garlic powder
- •½ tsp onion powder
- •4 cups cooked rice or quinoa
- •15 oz black beans (1 can, rinsed and drained)
- •1 cup corn (frozen or canned)
- •avocado (optional topping)
- •cherry tomatoes (optional topping)
- •red onion (optional topping)
- •fresh cilantro (optional topping)
- •½ cup plain Greek yogurt (or vegan alternative)
- •¼ cup fresh cilantro (packed, for the drizzle)
- •2 tbsp fresh lime juice (for the drizzle)
- •1 tbsp water (1-2 tbsp, to thin)
- •¼ tsp salt (to taste)
Instructions
- 1
Press the extra-firm tofu for at least 30 minutes to remove excess water, then cut it into 1/2 to 3/4-inch cubes.
- 2
Whisk the olive oil, soy sauce, lime juice, minced chipotle peppers, adobo sauce, cumin, smoked paprika, garlic powder, and onion powder in a medium bowl.
- 3
Add the tofu cubes to the marinade and toss gently to coat. Marinate for at least 15-30 minutes.
- 4
For the skillet method, heat oil over medium-high heat and cook the tofu in a single layer for 15-20 minutes, turning until all sides are crispy. For the air fryer method, cook at 400°F (200°C) for 15-18 minutes, shaking halfway through.
- 5
Blend the Greek yogurt or vegan alternative, cilantro, lime juice, water, and salt in a small blender until smooth.
- 6
Build each bowl with rice or quinoa, spicy tofu, black beans, corn, and fresh toppings. Finish with the cilantro-lime drizzle.
FAQ
Nutrition (per serving)
Calories
485
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