These burrito bowls are a fun twist on my loaded burrito bowls. I love the textures in this bowl, and all the savory flavor. This is one of those meals that makes you sad when it’s over!
Ingredients: Serves 4
Savory Tofu
- 2 blocks extra firm tofu
- 2 Tablespoons avocado oil
- 2 Tablespoons cornstarch
- 1/2 teaspoon sea salt, cumin, paprika, garlic, & chili powder
Chipotle Black Beans/Corn
- 2 cans black beans, rinsed and drained
- 2 cups frozen corn
- 1/2 teaspoon chipotle powder
- juice from 1 lime
- salt to taste
Add-ons
- 1/2 cup uncooked quinoa
- 2 large tomatoes, diced
- spring mix/lettuce, washed and chopped
- Salsa (homemade recipe here)
- Guacamole or avocado (homemade recipe here)
Directions:
- First, make the tofu. Pre-heat the oven to 425 degrees F and line a baking sheet with parchment paper.
- Drain the tofu and dry it well with paper towels. Cut it in half, creating two thin rectangles. Pat dry it more. Next, make three vertical cuts top to bottom, creating a total of eight strips.
- Tear the strips into bite sized pieces and place them in a bowl. Drizzle with the avocado oil and sprinkle the cornstarch and spices on top. Mix gently with a spoon. Place the bite sized pieces onto the parchment paper and sprinkle with sea salt. Bake 35-40 minutes, until crispy.
- While the tofu cooks, make the chipotle black bean/corn mixture. Combine all the ingredients in a medium sauce pan and heat, stirring occasionally until it is warmed through.
- Cook the quinoa as directed on the package, and prepare the remaining add-ons.
- Build the bowls, layering the greens, savory tofu, adobe black beans/corn, quinoa, tomato, salsa, & guac. Enjoy!
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