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!
Servings 4servings
Author Becky Striepe
Ingredients
1block firm tofupressed and cut into 1" cubes
For the Tofu
2tablespoonsorange juice
2tablespoonslime juice
1tablespoonchili powder
1teaspoongarlic powder
1teaspoonsalt
2teaspoonsolive oilSee note.
1tablespooncornstarchor potato starch
For the Beans and Rice
1tablespoonolive oil
1cupchopped sweet onion
1bell peppersliced into thin strips
2clovesminced garlic
115 ounce canblack beansdrained and rinsed
1cupbeerI'd recommend a vegan lager. If you don't do beer, you can use water instead.
½cupcorn kernelsraw from the cob, thawed from frozen, or drained from a can are all fine
1Haas avocadosliced, tossed with the juice of 1 fresh lime
1largetomatochopped
½cupchopped green onion
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 15-30 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).
Video
Notes
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.