This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.
Zesty chilied tofu over black beans and rice with plenty of veggies. This easy Tofu Burrito Bowl is the meal prep you need to sort this week’s lunches!
This super easy Tofu Burrito Bowl meal prep recipe comes together quickly and is the kind of dish you’ll look forward to eating at lunchtime each day!
Table of Contents
- How to Make Your Tofu Burrito Bowl
- Keeping Things Interesting all Week Long
- Tofu Burrito Bowl Meal Prep Recipe
Packing lunch is a great way to save some cash and eat a bit healthier. And the real secret to bringing your lunch to work or school consistently is to meal prep. Don’t make morning-you responsible for tough decisions like what you’ll want to eat in a few hours!
Let weekend-you spend an hour in the kitchen instead. Morning-you will thank…you.
How to Make Your Tofu Burrito Bowl
This recipe is for a simple Tofu Burrito Bowl. I’m keeping things intentionally simple, so you can sauce things up differently each day. See the section below for sauce ideas, so you won’t feel like you’re eating the same lunch every single day for a week.
But first, you need the actual meal, so let’s do this! You’re going to be multitasking a bit to save time, so buckle up, y’all.
Making the Tofu
The first thing you want to do is press and marinate your tofu. I always press my tofu with my EZ Tofu Press. The EZ Tofu Press gets out an average of 1/2 cup water in just 10-15 minutes of pressing.
It also maintains the shape of your tofu block, which is great for a recipe like this, where you want perfect little cubes of tofu.
Once you press your tofu, marinate it in a mix of orange juice, lime juice, chili powder, and garlic powder. Then, you can either air fry or bake it!
While the tofu bakes, you have plenty of time to make the beans and rice that are the other cornerstone of this recipe.
Making the Beans and Rice
You can cook the rice on the stovetop, in a rice cooker, or in your Instant Pot. The Instant Pot is my preferred cooking method, because it’s so hands-off. Just combine 3/4 cup rice with 3/4 cup water, cook at pressure for 5 minutes, and do a 10-minute natural release.
While the tofu and rice cook, make your beans! Saute peppers onions, and garlic, then add beans, beer, and a broth cube, and simmer for a few minutes to bring the flavors together.
Toss the cooked beans with the cooked rice. Now, you’re ready to put it all together!
Adding Toppings to Your Tofu Burrito Bowl
For the toppings, feel free to go with the ones in the recipe or choose your favorite burrito bowl toppings! Anything you’d stuff into a burrito is fair game, so have fun with it!
Here are some alternative topping ideas to get you going:
- pickled jalapenos
- shredded carrots
- chopped cucumber
- fresh cilantro
- Pickled Jalapeno Guacamole
- shredded cabbage
Keeping things Interesting with Sauces
Different sauces and toppings are the key to making this lunch something you look forward to each day.
Here are some sauce ideas to pack alongside your burrito bowl.
- salsa – Make your own or buy it in a jar.
- Cashew Ranch Dressing (or store-bought vegan ranch)
- Easy Vegan Cheese Sauce
- Garlic Cashew Cream Sauce
- vegan sour cream
I recommend investing in a small sauce container, so your lettuce won’t get soggy. These are the sauce containers we use. They are BPA free, and I’ve never had them leak on me.
Varying the toppings and sauces from container to container will give you the variety you crave at lunchtime.
Easy Tofu Burrito Bowl Meal Prep
- 1 block firm tofu – pressed and cut into 1″ cubes
For the Tofu
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons olive oil – See note.
- 1 tablespoon cornstarch – or potato starch
For the Beans and Rice
- 1 tablespoon olive oil
- 1 cup chopped sweet onion
- 1 bell pepper – sliced into thin strips
- 2 cloves minced garlic
- 1 15 ounce can black beans – drained and rinsed
- 1 cup beer – I'd recommend a vegan lager. If you don't do beer, you can use water instead.
- 1 cube Not Chick'n Bouillon
- 1 1/2 cups cooked white rice
- 2 cups shredded lettuce
- 1/2 cup corn kernels – raw from the cob, thawed from frozen, or drained from a can are all fine
- 1 Haas avocado – sliced, tossed with the juice of 1 fresh lime
- 1 large tomato – chopped
- 1/2 cup chopped green onion
Make the Tofu
- In a large bowl, toss together the tofu, orange juice, lime juice, chili powder, garlic powder, and oil. Set aside to marinate for 15-30 minutes.
- To Air Fryer: Toss the marinated tofu with the cornstarch, then pour into the basket of your air fryer. Cook on 370F for 20 minutes, shaking after 10 minutes.
- To Bake: Toss the marinated tofu with the cornstarch, then arrange the tofu in a single layer on a baking sheet lined with parchment paper. Bake at 400F for 40 minutes.
Make the Beans and Rice while the Tofu Cooks
- Heat the oil in a small saucepan on medium-high heat. Cook the onion, bell pepper, and garlic, stirring, until the onion turns translucent. About 5 minutes.
- Add the rest of the beans and rice ingredients, except for the rice. Bring to a boil, then simmer on low for 15-20 minutes. Use a slotted spoon to transfer the beans to a large mixing bowl.
- Toss the cooked beans with the rice.
Fill Your Meal Prep Containers
- Divide the beans and rice mixture, cooked tofu and toppings between 4 meal prep containers. Tuck a sauce container filled with sauce of your choice into each one (See sauces section above).
- For an oil-free option, use extra orange juice.
- The meals will keep for around 4-5 days in the fridge, so you can pack these on a Sunday and have 4 meals ready to grab-and-go during the work week.