The Spicy Baked Tofu Burrito Bowl Recipe is one of those dishes that feels like a festival of flavor in every bite. This vibrant bowl combines crispy, spicy tofu cubes with colorful roasted bell peppers, creamy avocado, and a bed of zesty cilantro lime rice that brings a perfect balance of heat, freshness, and heartiness. Whether you’re a tofu fan or just looking for a satisfying plant-based meal that’s bursting with texture and character, this recipe hits all the right notes and makes dinner exciting.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key here. Each component plays a vital role, from the crispy tofu’s spice-packed crust to the fresh, creamy avocado that cools things down. The colors and textures truly make this bowl a feast for your senses.
- Extra firm tofu: The star protein that crisps up beautifully to soak in all the spicy flavors.
- Sriracha: Adds that signature spicy kick and a touch of garlicky heat.
- Olive oil: Helps crisp up the tofu and roast the peppers to perfection.
- Corn starch: Essential for creating the tofu’s irresistible crispy coating.
- Coconut sugar: A subtle hint of sweetness that balances the heat.
- Paprika: Provides smokiness and vibrant color.
- Garlic powder: Deepens the savory flavor profile.
- Onion powder: Adds warmth and complexity.
- Chili powder: Boosts the spice level with earthy notes.
- Salt: Enhances every flavor in the bowl.
- Cilantro lime rice: A zesty, refreshing base that lifts the dish.
- Black beans: A hearty, protein-rich addition.
- Red and orange bell peppers: Roasted for sweetness and crunch.
- Avocado: Creamy, buttery texture to complement the spices.
- Spicy tahini dressing: The perfect drizzle to add creaminess and a little heat.
How to Make Spicy Baked Tofu Burrito Bowl Recipe
Step 1: Prepare the tofu and oven
Start by preheating your oven to 400°F (200°C). Press the tofu between clean towels with a weight on top for 5 to 10 minutes to squeeze out excess moisture. This step is crucial for getting your tofu crispy rather than soggy.
Step 2: Make the spice mix
While the tofu is pressing, combine coconut sugar, corn starch, paprika, garlic powder, onion powder, chili powder, and salt in a bowl. This blend is what gives the tofu that irresistible spicy, savory crust you’ll love.
Step 3: Coat the tofu
Cube your pressed tofu and toss it in half of a mixture made from olive oil and sriracha to get it nicely coated with spice and moisture. Then, evenly coat the tofu cubes with the dry spice mix for flavor and crunch.
Step 4: Prepare the baking sheet
Line a baking sheet with parchment paper and spread out the tofu cubes on one side. On the other side, place sliced red and orange bell peppers. Drizzle olive oil over the peppers and sprinkle with salt to enhance their sweetness as they roast.
Step 5: Bake and finish the tofu
Bake everything for 20 minutes. Then, brush the baked tofu with the remaining olive oil and sriracha mixture and return to the oven for another 10 to 15 minutes until the tofu becomes crispy and golden on the outside. The peppers should be tender and slightly caramelized by now.
Step 6: Assemble the Spicy Baked Tofu Burrito Bowl Recipe
In your serving bowls, start with a base of cilantro lime rice, then layer on black beans, roasted peppers, crispy tofu cubes, and sliced avocado. Drizzle generously with spicy tahini dressing for a creamy, tangy finish that ties all the flavors together perfectly.
How to Serve Spicy Baked Tofu Burrito Bowl Recipe
Garnishes
Fresh garnishes like finely chopped cilantro, sliced green onions, or a squeeze of lime juice elevate this bowl even further, brightening flavors and adding an extra layer of freshness.
Side Dishes
Consider serving the bowl with a crisp green salad or homemade tortilla chips for some crunch. A side of pickled jalapeños also complements the spicy elements wonderfully.
Creative Ways to Present
Try layering the ingredients in a mason jar for meal prep or pack everything separately for a lunchbox surprise. You can even serve the tofu and veggies over quinoa or mixed greens to switch up the base while keeping the spirit of the Spicy Baked Tofu Burrito Bowl Recipe alive.
Make Ahead and Storage
Storing Leftovers
Store any leftover tofu, rice, and veggies in airtight containers in the fridge for up to 3 days. Keep the avocado separate or add it fresh when serving to avoid browning.
Freezing
If you want to freeze the tofu and roasted peppers, cool them completely first, then place in a freezer-safe container. They can be frozen for up to 2 months but keep fresh rice and avocado out of the freezer for best results.
Reheating
Reheat the tofu and peppers in a toaster oven or conventional oven to retain their crispiness. Microwave reheat can be done but may soften the tofu texture. Add fresh avocado and dressing after heating for that fresh contrast.
FAQs
Can I use regular tofu instead of extra firm tofu?
Extra firm tofu is best for this recipe because it holds its shape and crisps up nicely. Regular tofu is softer and more fragile, which can lead to a mushier texture that might not crisp well.
Is this recipe gluten-free?
Yes, the Spicy Baked Tofu Burrito Bowl Recipe is naturally gluten-free as long as you ensure your sriracha and other ingredients don’t contain gluten additives.
How spicy is this dish?
The spice level is moderate and comes primarily from the sriracha and chili powder. You can adjust the amount of sriracha to suit your heat preference or swap it for a milder sauce.
Can I make the spicy tahini dressing from scratch?
Absolutely! A simple mixture of tahini, lemon juice, water, garlic, and a pinch of cayenne or sriracha can be whisked together to create a creamy, spicy dressing that perfectly complements the bowl.
What can I substitute for cilantro lime rice?
If cilantro isn’t your favorite, try white or brown rice with a squeeze of lime and chopped parsley or green onions instead. Quinoa or cauliflower rice also work for a lighter version.
Final Thoughts
If you’re craving a flavorful, nutritious, and colorful meal that feels like a celebration in a bowl, the Spicy Baked Tofu Burrito Bowl Recipe is your go-to. It’s easy enough for weeknight dinners but special enough to make you feel proud of what you’re serving. Trust me, once you try it, this recipe will definitely become one of your favorites to return to again and again.
Print
Spicy Baked Tofu Burrito Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
This Spicy Baked Tofu Burrito Bowl is a vibrant, flavorful plant-based meal featuring crispy baked tofu coated in a spicy seasoning blend, served over zesty cilantro lime rice with roasted bell peppers, black beans, creamy avocado, and a drizzle of spicy tahini dressing. It’s a nutritious, satisfying bowl perfect for a wholesome lunch or dinner.
Ingredients
Tofu and Marinade
- 1 block extra firm tofu
- 2 tablespoons sriracha
- 1 tablespoon olive oil
Spice Mix
- 3 tablespoons corn starch
- 1–2 teaspoons coconut sugar
- 1 teaspoon paprika
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/2–1 teaspoon salt
Bowl Components
- 1 batch cilantro lime rice or Vegan Mexican Rice
- 1 can black beans, drained and rinsed
- 1 red bell pepper
- 1 orange bell pepper
- 1 avocado, sliced
- 1 batch spicy tahini dressing
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tofu and peppers.
- Press Tofu: Place the block of tofu between clean towels and put a weight on top. Press it for 5 to 10 minutes to remove excess moisture, which helps it crisp up when baked.
- Make Spice Mix: In a bowl, combine the coconut sugar, corn starch, paprika, garlic powder, onion powder, chili powder, and salt thoroughly to create the spice blend for coating the tofu.
- Prepare Tofu: Cube the pressed tofu and toss it with half of the combined olive oil and sriracha mixture, ensuring all pieces are evenly coated.
- Coat Tofu with Spices: Evenly coat the tofu cubes with the prepared spice mix so the flavor fully infuses.
- Arrange on Baking Sheet: Line a baking sheet with parchment paper. Spread out the tofu cubes on one side and arrange sliced red and orange bell peppers on the other side.
- Season Peppers: Drizzle the bell peppers with olive oil and sprinkle lightly with salt to enhance their flavor as they roast.
- Bake Initial Phase: Bake the tofu and peppers in the preheated oven for 20 minutes. This starts cooking and crisping the tofu and roasting the peppers.
- Finish Baking Tofu: Remove the baking sheet; brush the tofu with the remaining sriracha and olive oil mixture. Then continue baking for another 10 to 15 minutes until the tofu is crispy and golden.
- Assemble Bowl: In each serving bowl, layer a base of cilantro lime rice, add black beans, roasted peppers, the crispy baked tofu cubes, and sliced avocado. Finish by drizzling with spicy tahini dressing for a creamy, flavorful touch.
Notes
- Pressing tofu is crucial to achieving a crispy texture when baking.
- Adjust the amount of chili powder and sriracha to control the spice level according to your preference.
- If you don’t have cilantro lime rice, vegan Mexican rice is a great flavorful alternative.
- Ensure tofu cubes are spread out evenly and not crowded on the baking sheet for best crisping results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is vegan and can be made gluten-free if the tamari or similar sauce in the rice or dressing is certified gluten-free.
