Chipotle Vegan Burrito Bowl is one of the most loved and favoruite Vegan dishes of mine. Its spicy, hearty, comforting and a perfect meal! This recipe of Baked Tofu Burrito Bowl is a close mimic of Chipotle Burrito Bowl, but with a secret twist!
This Burrito Bowl is Vegan. I have skipped the meat and used Baked Tofu instead. You can swap out with meat obviously if you aren't into Vegan food.
But the flavors, you guys is just beyond delicious! The burst of Lime and Cilantro flavors in the rice, beans, sweet corn and the salsa is super good!
Also I love how pretty and colorful these Burrito Bowls are! The colorful Peppers, then the Avocado and of course the highlight of the show is Cilantro! Always!!
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You know the thing about Tofu, it has no flavors of its own. But the best thing about it is that you can flavor it just the way you wish to.
Make it sweet or spicy and it soaks up all the flavors like a sponge!
And top it over fluffy cooked rice and it just mops up all those delicious flavors!
This Spicy Baked Tofu burrito Bowl is just the same, but a little more on veggies. There's Avocado, Red Onions, Jalapenos along with Salsa and Rice!
You can obviously top with Guacamole.
Also its obviously minus the Tortilla because this is like a deconstructed Burrito which makes them naturally gluten free!!!!!!
Ingredients
For tofu
- 1 block Tofu extra firm
- 1 tablespoon Olive Oil
- ½ teaspoon Salt and Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 cup Cooked Rice or Mexican Cauliflower Rice or Cilantro Lime Quinoa (
- ½ can Black Bean drained
- 1 large Avocado halved
- 1 medium sized Red Bell Pepper thinly sliced
- 1 medium sized Green Bell Pepper thinly sliced
- ¼ cup Frozen Corn thawed
- 2 medium sized Lime divided, 1 lime juiced and 1 cut into wedges for garnish
- ¼ cup Fresh Cilantro finely chopped (for garnish)
for spicy Tahini Sauce
- ¼ cup Sour Cream
- 1 tablespoon Tahini
- 1 tablespoon Maple Syrup
- 2 teaspoon Sriracha
- ½ teaspoon White Vinegar
How to make Vegan Burrito Bowl
Here's the step by step direction on making the best Vegan Burrito Bowl with Baked Tofu.
Preheat the oven to 350F. Meanwhile, combine Tofu cubes with Olive Oil, Salt, Pepper, Ground Cumin, Cayenne Pepper, Garlic Powder & Onion Powder.
Lay evenly in a lined baking dish.
Roast for 10-15 minutes.
Assemble the Burrito Bowl - add the rice, Beans, Corn, Pico De Gallo, and Salsa in a bowl. Add half of sliced Avocado on the side. Top with lime and a pinch of Salt.
Combine Sour Cream, Tahini, Sriracha, Honey, and Vinegar in a bowl and whisk until combined.
Drizzle the dressing over the Vegan Burrito Bowl. Top with finely chopped Cilantro and serve.
HINTS
You can roast the Bell Peppers along with the Tofu. Roasted Bell Peppers gets even more flavorful.
Make sure you use the best quality of Tofu and also the one which is labeled as " Extra Firm".
To save time you can purchase frozen rice, thaw it for 30 min and reheat and serve.
More Meatless Mexican inspired recipes
- Black Bean Quinoa Burrito Bowl with Tofu
- Crispy Tofu Fajita Tacos {VEGAN}
- Mexican Cauliflower Rice (Low Carb)
- Crispy Cauliflower Tinga Tacos
- Spicy Chipotle Chickpea Tacos (Vegan, Gluten Free)
- 10-minute Vegan Chickpea Walnut Taco Meat
- Buffalo Chickpea Quesadillas with Mexican Cheese Sauce
Cooking Variations
- Salsa of your choice - add any salsa of your choice. From Pico De Gallo to Roasted Tomato Salsa to Pineapple Salsa to Mango Salsa to Corn Mango Salsa to Avocado Salsa
- Guacamole - top your Burrito Bowl with Guacamole for creamy taste and burst of flavors! I actually love Guacamole so much, I add it to almost everything from Taquitos to Tacos to Quesadillas (judge me if you want, but I can't help it, I love it so much)
- Cholua - if you find Sriracha too spicy, you can replace it with Cholua which is a kind of hot sauce but isn't as spicy!
- Pinto Beans - you can easily swap Black Beans with Pinto Beans or Navy Beans or even Black Eyed Peas.
- Chickpeas - you can swap Tofu with Roasted Chickpeas.
- Cauliflower Rice or Quinoa - generally Chipotle Vegan Burrito Bowl is served over Cilantro Lime Rice. However if you are not eating rice, you can swap it with Cauliflower Rice or Cilantro Lime Quinoa.
- Picked Onions - load up flavors with Pickled Onions and Jalapenos.
Storage
Refrigerate - store leftover Vegan Burrito Bowl in an airtight container in the refrigerator. You can refrigerate Burrito Bowl for up to 4 days.
Freeze - you can freeze leftover Burrito Bowl in a freezer friendly bag or wrap with foil and freeze for upto 3 months
Reheat - You can thaw overnight in the refrigerator and reheat in the oven until heated through.
FAQs
What's in the Vegan bowl at Chipotle's?
The Vegan Bowl at Chiptole is a new addition. This one is made with 100% plant based ingredients, using Plant Based Chorizo to top over rice, beans, corn, salsa etc. Its so delicious and easy on the pockets as well. Learn more here.
How many Calories are in a Chipotle Vegan Bowl?
Chipotle Vegan Bowl has about 390 Calories.
Does Chipotle have a Tofu Bowl?
Yes of course! They have a Tofu Rice Bowl which is super yum! Its a spicy and delicious Tofu Bowl, where saucy baked Tofu is topped over rice and its yum!
More Tofu recipes
- Tofu Stir Fry in Garlic Sauce
- Black Bean Quinoa Burrito Bowl with Tofu
- Crispy Tofu Fajita Tacos {VEGAN}
- Vegan Crispy Tofu with Toasted Cashews
- "Cheesy" Tofu Scramble
- Orange Tofu (in Air Fryer)
- Vegan Tofu Teriyaki Stir-Fry
- Crispy Honey Garlic Tofu
- Chinese Broccoli Tofu Stir Fry
- Kung Pao Tofu
- Grilled Tofu Kabobs
- Honey Mustard Tofu Stir-Fry
- Tofu Tikka Masala
Chipotle Baked Tofu Burrito Bowl
INGREDIENTS
For tofu
- 1 block Tofu extra firm
- 1 tablespoon Olive Oil
- ½ teaspoon Salt and Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 cup Cooked Rice or Mexican Cauliflower Rice or Cilantro Lime Quinoa (see notes 1)
- ½ can Black Bean drained
- 1 large Avocado halved
- 1 medium sized Red Bell Pepper thinly sliced
- 1 medium sized Green Bell Pepper thinly sliced
- ¼ cup Frozen Corn thawed
- 2 medium sized Lime divided, 1 lime juiced and 1 cut into wedges for garnish
- ¼ cup Fresh Cilantro finely chopped (for garnish)
for spicy Tahini Sauce
- ¼ cup Sour Cream
- 1 tablespoon Tahini
- 1 tablespoon Maple Syrup
- 2 teaspoon Sriracha
- ½ teaspoon White Vinegar
INSTRUCTIONS
- Preheat the oven to 350F and line a 9x13" baking dish with parchment paper. Cut the Tofu into cubes. Toss with Olive Oil, Salt, Pepper, Onion Powder, Garlic Powder, Cumin and Cayenne. Toss to combine. Lay evenly in a lined baking dish and bake for 10-15 minutes or until crispy and golden brown.
- Meanwhile assemble all the ingredients - Rice, Bell Peppers, Corn, Black Beans, Avocado and Lime Wedges in a bowl. Add the baked Tofu by its side.
- Make the dressing by whisking all the ingredients in a large mixing bowl. Whisk until combined through. Drizzle over the Burrito Bowl.
- Top with Lime Juice and chopped Cilantro. Serve.
Mia says
Extremely tasty! Served with your recipe of Cilantro Lime Quinoa and its so yum!!! One of the best low carb, high protein recipes which I have tried in a while! Super good...