Spicy Baked Tofu Burrito Bowl Recipe

Introduction

This Spicy Baked Tofu Burrito Bowl is a flavorful, plant-based meal that’s both nutritious and satisfying. Packed with crispy tofu, vibrant peppers, and zesty cilantro lime rice, it’s perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1 batch cilantro lime rice or Vegan Mexican Rice
• 1 can black beans
• 1 avocado
• 1 red pepper
• 1 orange pepper
• 1 batch spicy tahini dressing
• 1 block extra firm tofu
• 2 tablespoons sriracha
• 1 tablespoon olive oil
• 3 tablespoons corn starch or arrowroot starch
• 1-2 teaspoons coconut sugar or brown sugar
• 1 teaspoon paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/2-1 teaspoon salt

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Remove the tofu from the package and drain out excess liquid.
3. Step 3: Place the tofu between two towels and put a heavy object on top (like books or a pan). Let it press for 5-10 minutes to help it crisp up when baked.
4. Step 4: While the tofu is pressing, mix together the coconut sugar, corn starch, paprika, garlic powder, onion powder, chili powder, and salt in a bowl.
5. Step 5: Chop the pressed tofu into cubes and place them in a large mixing bowl.
6. Step 6: In a small bowl, mix the olive oil and sriracha.
7. Step 7: Add half of the oil and sriracha mixture to the tofu and toss lightly. Save the remaining mixture for later.
8. Step 8: Toss the tofu with the spice and starch mixture until well coated.
9. Step 9: Line a baking sheet with parchment paper and spread the tofu cubes on it, making sure they do not touch each other.
10. Step 10: De-seed and chop the red and orange peppers into strips. Place them on the same baking sheet but away from the tofu.
11. Step 11: Drizzle the peppers with 1-2 teaspoons of olive oil and sprinkle with salt to prevent sticking.
12. Step 12: Bake for 20 minutes, then brush the remaining sriracha and oil mixture onto the tofu.
13. Step 13: Continue baking for another 10-15 minutes until the tofu is crispy on the outside and the peppers have softened.
14. Step 14: Assemble the bowls by layering cilantro lime rice, warmed black beans, baked peppers, crispy tofu, sliced avocado, and a drizzle of spicy tahini dressing. Add salsa if desired.

Tips & Variations

• Pressing the tofu well ensures it crisps up nicely in the oven, so don’t skip this step.
• For extra flavor, marinate the tofu in the sriracha and oil mixture for 30 minutes before coating with spices.
• Swap bell peppers for zucchini or mushrooms based on your preference or what’s in season.
• Add fresh cilantro, lime wedges, or pickled jalapeños for extra brightness and heat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the stovetop to maintain tofu crispiness. Avoid microwaving if you want to keep the tofu texture crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of extra firm tofu?

Extra firm tofu is best for this recipe because it holds its shape and crisps well when baked. Silken tofu is too soft and will not achieve the desired texture.

How spicy is this dish?

The level of heat depends on the amount of sriracha and chili powder used. You can adjust these ingredients to make it milder or spicier according to your taste.

Spicy Baked Tofu Burrito Bowl Recipe

Print Recipe

★★★★★

5 from 150 reviews

A vibrant and flavorful Spicy Baked Tofu Burrito Bowl featuring crispy oven-baked tofu coated in a smoky, spicy seasoning, paired with roasted colorful bell peppers, cilantro lime rice, black beans, creamy avocado, and drizzled with a zesty spicy tahini dressing. This plant-based, wholesome bowl offers a satisfying blend of textures and bold flavors, perfect for a nutritious lunch or dinner.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Rice and Beans

• 1 batch cilantro lime rice or Vegan Mexican Rice
• 1 can black beans

Vegetables & Toppings

• 1 avocado
• 1 red bell pepper
• 1 orange bell pepper

Tofu and Seasoning

• 1 block extra firm tofu
• 2 tablespoons sriracha
• 1 tablespoon olive oil
• 3 tablespoons corn starch or arrowroot starch
• 1–2 teaspoons coconut sugar or brown sugar
• 1 teaspoon paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon chili powder
• 1/2 to 1 teaspoon salt

Dressing

• 1 batch spicy tahini dressing

Instructions

1. Preheat the oven: Set your oven to 400 degrees Fahrenheit (200 degrees Celsius) to prepare for baking the tofu and vegetables.
2. Drain the tofu: Remove the tofu block from its packaging and drain any excess liquid to prevent sogginess.
3. Press the tofu: Place the tofu between two clean towels and put a heavy object like books or a pan on top. Let it press for 5-10 minutes to extract moisture, which helps it crisp up better during baking.
4. Mix the spices: While the tofu presses, combine coconut sugar (or brown sugar), corn starch (or arrowroot starch), paprika, garlic powder, onion powder, chili powder, and salt in a bowl to create the seasoning mix.
5. Cut the tofu: Chop the pressed tofu into bite-sized cubes and put them into a large mixing bowl.
6. Prepare sriracha oil: In a small bowl, combine olive oil and sriracha sauce, mixing well.
7. Coat tofu with sriracha mixture: Add half of the sriracha oil mixture to the tofu cubes and toss gently to coat evenly. Save the remaining mixture for later glazing.
8. Add spice mixture to tofu: Sprinkle the seasoning mix over the tofu cubes and toss until all pieces are well coated for maximum flavor and texture.
9. Arrange tofu on baking sheet: Line a baking tray with parchment paper and spread the seasoned tofu cubes evenly, making sure they don’t touch each other to ensure crispiness.
10. Prepare the peppers: Deseed and slice the red and orange bell peppers into strips. Place them on the same baking sheet as the tofu, but apart to avoid moisture transfer.
11. Season the peppers: Lightly drizzle 1-2 teaspoons of olive oil on the peppers, sprinkle with a pinch of salt to prevent sticking and enhance flavor.
12. Bake tofu and peppers: Place the baking sheet in the oven and bake for 20 minutes to start cooking and crisping the tofu and softening the peppers.
13. Glaze tofu: Remove the baking sheet briefly and brush the remaining sriracha oil mixture on the tofu cubes for an extra spicy and glossy finish.
14. Continue baking: Return the tray to the oven and bake for an additional 10-15 minutes until the tofu is crispy on the outside and the peppers are tender.
15. Assemble the bowl: In bowls, layer cilantro lime rice, warmed black beans (heated on stove if preferred), roasted peppers, crispy tofu, sliced avocado, and drizzle generously with spicy tahini dressing. Add salsa if desired for extra zest.

Notes

• Pressing tofu is essential for crispy texture; do not skip or shorten the pressing time.
• You can substitute corn starch with arrowroot starch for a gluten-free option.
• Adjust sriracha amount to control the heat level according to your preference.
• Warm black beans before adding to the bowl for better flavor and texture.
• The bowl is completely plant-based and can be made gluten-free, vegan, and dairy-free.
• Leftovers store well in the refrigerator and can be reheated in the oven or air fryer for best results.

Keywords: Spicy Baked Tofu, Burrito Bowl, Vegan Mexican Rice, Roasted Peppers, Spicy Tahini Dressing, Plant-Based Bowl, Crispy Tofu Recipe, Healthy Vegan Dinner