This chili lime tofu burrito bowl with beans, rice, and plenty of fresh veggies is a satisfying lunch, dinner, or meal prep!
Table of Contents
I love a good burrito bowl! Earlier this summer, I shared the recipe for a super flavorful chipotle lime burrito bowl, and today I'm back with this satisfying, fresh chili lime tofu burrito bowl!
You can serve these for lunch or dinner, and tofu burrito bowls make a great meal prep, too! For meal prep, just divide the cooked elements into your meal prep containers, and you've got lunches for up to four days.
Need more meal prep ideas? Also check out my mason jar quinoa salad. It's so easy and delicious!
✓ Ingredients and Substitutions
- tofu - Use firm or extra firm tofu, and press it, then tear into ¾" pieces. Tearing instead of dicing creates more surface area to absorb the marinade and gives the cooked tofu a meatier texture.
- orange juice and lime juice - To marinate the tofu.
- chili powder and garlic powder - Also for the tofu marinade.
- olive oil - To sauté and for the tofu marinade. If you don't do oil, you can just use extra orange juice in the marinade and water or broth fry the veggies for the beans.
- onion, bell pepper, and garlic - These sautéed veggies give the black beans so much great flavor!
- broth - Gives the beans even more flavor.
- ground cumin and coriander - Yup, even MORE flavor for those beans!
- cooked rice - You can use white or brown rice. You can also use quinoa, if that's your jam.
- toppings - You can really use any toppings you like, but I'm topping my tofu burrito bowls with shredded lettuce, avocado, tomato, green onion, vegan sour cream, and cilantro.
🥣 How to Make Tofu Burrito Bowls
In a large bowl, toss together the tofu, orange juice, lime juice, chili powder, garlic powder, and oil.
Set aside to marinate for 15 to 30 minutes, then drain off the excess marinade.
Toss the marinated tofu with the cornstarch.
To air fry, pour into the basket of your air fryer. Cook on 370° F for 12 to 15 minutes, shaking after 6 minutes. Cook until firmed up to preference. See recipe card below for baking directions.
Meanwhile, heat the oil in a pan on medium-high heat. Add the onion, bell pepper, garlic, and a good pinch of salt.
Cook, stirring, until the onion starts to brown. About 7 to 10 minutes.
Add the rest of the beans and rice ingredients, except for the rice.
Bring to a boil, then simmer on medium heat, stirring occasionally, for 15 to 20 minutes, or until most of the liquid has cooked off.
Transfer the beans to a large mixing bowl, and toss with the cooked rice.
Divide the beans and rice mixture, cooked tofu and toppings between four bowls or meal prep containers.
⏱️ Time-Saving Tip
While the tofu presses, marinates, and cooks, prep all of your other ingredients and cook the rice and the beans. That way, it's all ready at once!
🫙 Storage Directions
Store tofu burrito bowls in airtight containers in the fridge. They'll keep for three to five days. If you're planning to reheat, store the fresh veggies separately for the best results.
📖 Recipe
Tofu Burrito Bowls
Equipment
- Air Fryer - optional
- Meal Prep Containers - optional
Ingredients
For the Tofu
- 1 block firm tofu pressed and torn into 1" pieces
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 teaspoons olive oil or more orange juice, for oil-free
- 1 tablespoon cornstarch
For the Beans and Rice
- 2 teaspoons olive oil or water or broth fry for oil-free
- 1 cup chopped sweet onion
- 1 cup chopped bell pepper
- 2 cloves minced garlic
- 15 ounce can black beans drained and rinsed
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 cup vegan chicken broth or vegetable stock
- 1 ½ cups cooked rice white or brown is fine
Toppings
- shredded lettuce
- 1 Haas avocado sliced, tossed with the juice of 1 fresh lime
- chopped tomato
- chopped green onion
- chopped fresh cilantro
- vegan sour cream or garlic cashew cream
Instructions
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 to 30 minutes, then drain off the excess marinade.
- To Air Fry: Toss the marinated tofu with the cornstarch, then pour into the basket of your air fryer. Cook on 370° F for 12 to 15 minutes, shaking after 6 minutes. Cook until firmed up to preference.
- 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 400° F for 30 to 35 minutes, or until firmed up to preference.
Make the beans and rice while the tofu cooks.
- Heat the oil in a small pan on medium-high heat. Add the onion, bell pepper, garlic, and a good pinch of salt. Cook, stirring, until the onion starts to brown. About 7 to 10 minutes.
- Add the rest of the beans and rice ingredients, except for the rice. Bring to a boil, then simmer on medium heat, stirring occasionally, for 15 to 20 minutes, or until most of the liquid has cooked off. Transfer the beans to a large mixing bowl.
- Toss the cooked beans with the rice.
Serve.
- Divide the beans and rice mixture, cooked tofu and toppings between 4 bowls or meal prep containers.
Becki
No indication of how much cornstarch and how much water to cook the beans in!
Becky Striepe
My bad on the cornstarch! I added it in - just 1 tablespoon. For the beans, you don't cook them in water. Just the broth listed in the ingredients under the beans and rice section.