Spicy Chipotle Tofu Burrito Bowl

Written by on in Main Course, Mexican
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Spicy chipotle tofu paired with  rice, a huge dollop of freshly made zesty guacamole and some fresh salsa the perfect quick and easy vegetarian burrito bowl to whip up for lunch or dinner.

I decided to make this Tofu Burrito Bowl after trying the vegetarian option at Chipotle. I took one bite and thought, Oh man, I have got to make this at home! 

Spicy Chipotle Tofu Burrito Bowl
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Spicy Chipotle Tofu Burrito Bowl

Course: Main Course, Mexican
Servings

4

servings
Cooking time

40

minutes

Ingredients

  • For the Rice:

  • 2 tablespoons olive oil

  • 1 1/2 cups basmati rice, or other long-grain white rice

  • 1 clove garlic, minced

  • 2 1/2 cups water

  • 1 teaspoon salt

  • 3 tablespoons lime juice

  • 1 cup lightly packed chopped cilantro (leaves and tender stems only)

  • For Pan Roasted Vegetables:

  • 1 zucchini or yellow squash

  • 2 cup sliced bell peppers (Red ,yellow, orange and green)

  • ! small onion

  • 1 tablespoon olive oil

  • 2 cloves garlic, sliced

  • 1 teaspoon dried herbs

  • Pinch of salt and pepper

  • FOR Spice Tofu:

  • 16 ounces extra firm tofu

  • 1 tablespoon taco seasoning

  • 1/2 teaspoon salt

  • 1 tablespoon tomato paste

  • 2 tablespoons olive or canola oil

  • 5 chipotle peppers in adobo from the can, minced, plus 1 tablespoon adobo sauce

  • 2 medium-sized tomatoes, diced, divided

  • 1/2 cup onion, chopped

  • 5 cloves garlic, minced

  • 1/4 cup fresh cilantro, chopped, plus more to garnish

  • 1/4 teaspoon sugar

  • FOR THE BURRITO BOWLS:

  • cooked white rice

  • Sauteed vegetable

  • Sofritas

  • 1 can black beans or cooked beans

  • Guacamole

  • Salsa

  • Optional: Sour cream, Grated Cheddar cheese, Shredded lettuce and some nacho chips

Directions

  • For the Rice:
  • Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally for 3-4 minutes.
  • Add the garlic and cook a minute more.
  • Add water, salt, to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer.
  • Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with chopped cilantro.
  • Pan Roasted Vegetables:
  • Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and toss to combine.
  • All of the vegetables should be well coated in oil.
  • Roast until golden brown and tender—about 10-15 minutes.
  • tossing/flipping at the halfway point to ensure even cooking.
  • For Spicy Tofu:
  • Drain the tofu, then transfer to paper towels. Press out any excess water. Cut tofu in small cubes.
  • In a small bowl, combine taco seasoning and salt. Rub the mixture onto the tofu.
  • Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and saute, stirring occasionally, until golden brown. Remove the tofu from the pan and set aside.
  • In a blender or food processor, combine the chipotle peppers, adobo sauce, tomatoes, tomato paste, onion, garlic, cilantro, sugar, and salt. Blend until smooth.
  • Add the remaining tablespoon of oil to the skillet and, once heated, add in the sauce mixture. Bring to a gentle boil, then add back in the tofu and reduce to medium-low.
  • Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, and the sauce reaches the desired consistency.

Notes

     

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