Herbed Tofu Burrito Bowl Recipe
Make Herbed Tofu Burrito Bowl Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bowl Base
Herbed Tofu
Black Beans & Veggies
Quick Pico & Toppings
Dressing (Cilantro-Lime Crema)
Method
Bowl Base
- 1
Cook rice
Rinse 1.5 cups long-grain white rice under cold water until water runs mostly clear. Combine rinsed rice, 3 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.
- 2
Finish rice
Fluff rice with a fork. Stir in 1 tbsp fresh lime juice and 2 tbsp chopped cilantro. Keep covered and warm until assembling bowls.
Herbed Tofu
- 3
Prepare tofu
Press extra-firm tofu for at least 20 minutes to remove excess moisture. Pat dry and cut into 3/4-inch cubes.
- 4
Make herb marinade
In a bowl, whisk 2 tbsp olive oil, 1 tbsp fresh lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp smoked paprika, 3/4 tsp sea salt and 1/4 tsp black pepper. Add 2 tbsp chopped parsley and 2 tbsp chopped cilantro to the mixture.
- 5
Marinate tofu
Toss cubed tofu gently with the herb marinade until evenly coated. Let sit 10–15 minutes; if time allows, marinate up to 1 hour in the fridge for more flavor.
- 6
Cook tofu
Heat a large nonstick or cast-iron skillet over medium-high heat. Add a light coating of oil or use a 1 tsp spray. Add marinated tofu in a single layer and sear without moving for 3–4 minutes to develop a golden crust, then flip and cook another 3–4 minutes until evenly browned. Reduce heat to medium-low if browning too quickly. Remove from pan and keep warm.
Black Beans & Veggies
- 7
Sauté aromatics and pepper
In the same skillet (add 1 tsp olive oil if needed), warm over medium heat. Add 1/2 small diced yellow onion and 1 diced red bell pepper. Sauté 4–5 minutes until softened and translucent.
- 8
Add beans and season
Add rinsed and drained 15 oz black beans, 1/2 tsp ground cumin, 1/2 tsp chili powder and 1/4 tsp sea salt. Stir to combine and cook 2–3 minutes until heated through. Finish with 1 tsp fresh lime juice. Taste and adjust seasoning.
Quick Pico & Toppings
- 9
Make pico
In a small bowl combine 1 diced ripe tomato, 1/4 small finely diced red onion, 1/2 minced jalapeño (seeds removed for less heat), 2 tbsp chopped cilantro, 1 tbsp fresh lime juice and 1/4 tsp salt. Stir and taste; adjust lime or salt as needed. Let sit 5 minutes for flavors to meld.
- 10
Prep avocado and greens
Slice 1 ripe avocado and wash or chop 2 cups shredded romaine or mixed greens.
- 11
Optional toppings
Have 1/4 cup crumbled cotija or feta and 2 tbsp hot sauce or salsa ready for serving, if using.
Dressing (Cilantro-Lime Crema)
- 12
Blend crema
In a small bowl or blender, combine 1/2 cup plain Greek or vegan yogurt, 1 tbsp mayonnaise or vegan mayo (optional), 3 tbsp fresh cilantro, 1 tbsp fresh lime juice, 1/2 tsp honey or agave (optional) and 1/4 tsp salt. Whisk or blend until smooth. Add up to 1 tsp water to reach desired drizzling consistency. Taste and adjust salt or lime.
Assembly
- 13
Build bowls
Divide cilantro-lime rice among 4 bowls (about 3/4 cup rice per serving). Top each with a portion of warm black beans and sautéed peppers, a generous scoop of herbed tofu (about 3–4 oz per bowl), handfuls of shredded greens, a spoonful of pico, avocado slices and a drizzle of cilantro-lime crema.
- 14