Baked Tofu Burrito Bowl
A flavorful and nutritious vegan burrito bowl featuring spicy baked tofu, roasted peppers, black beans, cilantro lime rice, and creamy avocado. Topped with a bold tahini dressing, this plant-powered dish is high in protein, fiber, and healthy fats — perfect for easy meal prep, quick lunches, or satisfying dinners.
Equipment
- 1 large baking sheet
- 1 mixing bowl
- 1 small bowl
- 1 sharp knife
- 1 cutting board
- 1 Measuring Spoon Set
- 1 Heavy Object (for pressing tofu)
- 2 Clean Kitchen Towels
- 1 Parchment Paper (sheet)
Ingredients
For the Bowl:
- 1 batch Cilantro Lime Rice or Vegan Mexican Rice
- 1 can Black Beans drained and rinsed
- 1 Avocado sliced
- 1 Red Bell Pepper deseeded and sliced
- 1 Orange Bell Pepper deseeded and sliced
- 1 batch Spicy Tahini Dressing
For the Spicy Tofu:
- 1 block Extra-Firm Tofu
- 2 tablespoons Sriracha Sauce or milder hot sauce
- 1 tablespoon Olive Oil
- 3 tablespoons Cornstarch or arrowroot or tapioca starch
- 1 –2 teaspoons Coconut Sugar or brown sugar
- 1 teaspoon Paprika
- 1½ teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- ¼ teaspoon Chili Powder
- ½ –1 teaspoon Salt to taste
Instructions
- Preheat the Oven for Perfect Crisping: Begin by preheating your oven to 400°F (200°C). This temperature is ideal for achieving golden, crispy tofu and perfectly roasted bell peppers without drying them out. While the oven heats up, line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. Set it aside for now — you’ll use it once the tofu and vegetables are ready for roasting.
- Press the Tofu to Remove Moisture: Remove the extra-firm tofu from its package and carefully drain away any excess liquid. For the crispiest results, you’ll want the tofu as dry as possible. Wrap the tofu block between two clean kitchen towels and place it on a plate or cutting board. Set a heavy object (like a skillet, teapot, or a few cookbooks) on top to gently press out moisture. Let it rest for 5–10 minutes. This simple step makes a huge difference — removing moisture helps the tofu crisp up beautifully during baking.
- Mix the Seasoning Blend: While the tofu is pressing, prepare the flavorful coating that gives this dish its signature spice and crunch. In a large bowl, whisk together cornstarch, coconut sugar, paprika, garlic powder, onion powder, chili powder, and salt. This mixture not only adds flavor but also forms a crisp crust around each tofu cube as it bakes. Stir well to evenly combine the spices and starch so every piece of tofu gets an equal coat later.
- Combine Sriracha and Oil for a Fiery Glaze: In a small mixing bowl, whisk together olive oil and sriracha sauce (or your preferred mild hot sauce if you want less heat). This spicy oil mixture will serve two purposes — first to help the seasoning stick to the tofu, and later as a finishing glaze that intensifies flavor and color during baking.
- Cube and Coat the Tofu: Once the tofu is pressed and feels firm to the touch, slice it into evenly sized bite-sized cubes (roughly 1-inch pieces). Add the cubes to a large mixing bowl. Pour half of the sriracha-oil mixture over the tofu and gently toss to coat, ensuring each cube is evenly covered. You can use a spatula or your hands — just be gentle to avoid breaking the tofu. Save the remaining half of the spicy oil mixture for later.Now, sprinkle the seasoning-starch blend over the tofu. Toss again until every piece is thoroughly coated in the dry mixture. The goal is to create a light, even layer of seasoning that will crisp up beautifully once baked.
- Prepare the Vegetables for Roasting: Wash and deseed the red and orange bell peppers, then slice them into thin strips. Place the sliced peppers on one side of the prepared baking sheet, leaving space on the other side for the tofu. Keeping them separate ensures the tofu crisps up properly and doesn’t steam from the moisture of the vegetables.Drizzle the peppers with 1–2 teaspoons of olive oil, then toss gently to coat. Sprinkle lightly with salt for enhanced flavor.
- Arrange Everything on the Baking Sheet: Spread the tofu cubes in a single, even layer on the other half of the baking sheet. Make sure the pieces aren’t touching each other — proper spacing allows hot air to circulate, resulting in that deliciously crisp texture.Double-check that the peppers and tofu each have enough space for even roasting. Overcrowding can cause the tofu to steam instead of crisp, so a little room between pieces goes a long way.
- Bake the Tofu and Peppers: Place the baking sheet in the preheated oven and bake for 20 minutes. During this first round of baking, the tofu will begin to firm up and the coating will start turning golden brown. The peppers will soften slightly and develop sweet, roasted edges.After 20 minutes, remove the tray from the oven and gently brush or drizzle the remaining sriracha-oil mixture over the tofu cubes. This step adds an extra layer of flavor and helps deepen the color for that perfectly glazed finish.Return the tray to the oven and bake for an additional 10–15 minutes, or until the tofu is crisp and golden on the outside, while the peppers are tender and lightly charred on the edges. Keep a close eye near the end — oven times can vary, and you want the tofu just right crunchy outside, soft inside.
- Warm the Black Beans: While the tofu and peppers finish roasting, prepare the black beans. You can warm them in a small saucepan over medium heat for 3–5 minutes, or simply heat them in the microwave. Stir occasionally to prevent sticking. Adding a pinch of salt or a splash of lime juice enhances their flavor and complements the other bowl ingredients beautifully.
- Prepare the Remaining Components: Slice the avocado just before serving to maintain its fresh color and texture. If using cilantro lime rice or vegan Mexican rice, make sure it’s warm and fluffy. You can prepare it fresh or reheat leftover rice from meal prep. Have your spicy tahini dressing ready as well — this creamy, tangy sauce ties all the elements together perfectly.
- Assemble the Burrito Bowls: Now comes the best part — assembling your vibrant burrito bowls! Start with a generous scoop of cilantro lime rice as the base. Top with a serving of black beans, followed by a handful of roasted peppers and a portion of crispy tofu. Add a few slices of fresh avocado, then drizzle with your spicy tahini dressing. For extra flavor, you can add salsa, a squeeze of lime, or a sprinkle of fresh cilantro.Each bowl should look colorful and balanced, with a mix of textures — the creamy avocado, crunchy tofu, fluffy rice, and juicy peppers all complement each other beautifully.
- Serve, Savor, and Enjoy: Serve the burrito bowls immediately while the tofu is still warm and crisp. Each bite delivers a satisfying blend of spice, freshness, and creaminess. These bowls are delicious on their own or can be paired with tortilla chips, a side of salsa, or a chilled lime soda for a full meal.If you’re meal-prepping, allow the tofu and rice to cool before storing them separately to maintain their texture. When ready to eat, reheat the tofu in the oven or air fryer for best results.
Notes
- You can use red, orange, or yellow bell peppers, but red and orange varieties tend to caramelize better and deliver a sweeter, more robust roasted flavor.
- If you prefer a milder spice level, swap the sriracha for a less spicy hot sauce like Cholula or mix sriracha with a little maple syrup to tone down the heat.
- The firmness of tofu can vary significantly by brand. If your tofu feels soft, press it longer — up to 20 minutes — for the crispiest texture.
- Cornstarch or arrowroot starch is essential for creating the golden, crunchy coating. Don’t skip or reduce it!
- For extra depth, try adding a squeeze of fresh lime juice over the finished bowl — it brightens the flavors and balances the spice.
- This recipe is meal-prep friendly — you can make all the components ahead of time and assemble just before serving for quick, fresh meals all week.
