This delicious Vegan Crispy baked Tofu Bowl is the ultimate weeknight dinner recipe! This vegan buddha bowl features white rice, crispy baked tofu, roasted bell pepper, black bean, and super creamy homemade Thai peanut butter dressing. It’s one of the best vegan, gluten-free, and healthy meal that’s packed with high plant-based protein, which makes it perfect for meal prep!
You will be surprised to know that, it’s possible to make your own delicious, refreshing, and flavourful burrito bowl with a few simple ingridents and that too in under 30 minutes! That’s right, now you can easily make your own burrito bowl at home that is way better and healthy than take-outs!
Bonus, you can use a wide variety of toppings and mix-ins to choose from, you can create it just the way you love!
It’s not a secret that I just love tofu recipes! This delicious plant-based protein is amazingly versatile, budget-friendly, and can be used in various vegan or vegetarian burrito bowls. Today I am sharing this crispy baked tofu burrito bowl recipe, which is a great budget-friendly meal prep recipe, packed with sweet, tangy, and a bit spicy flavor!
You’ll love Baked Tofu Bowl
- Vegan, gluten-free, vegetarian, and dairy-free
- Made with healthy and wholesome ingridents
- Easy to make and ready in just 30 minutes
- A quick side dish to lunch and dinner
- Light & fresh yet filling and satisfying
- High in protein: high in plant-based protein thanks to tofu and black bean
- Easily customizable, healthy budget-friendly tofu burrito bowl
Ingridents for Crispy baked tofu bowl
This crispy baked tofu bowl is a very straightforward recipe to make and absolutely worth your time!! The tofu is insanely crispy on the outside, packed with flavor, and easily customizable.
- Tofu: use pressed firm or extra firm tofu.
- Cornstarch: for coating the tofu, it makes the tofu crispy
- Salt and black pepper
- Extra virgin olive oil
- Spices: A blend of chili powder, garlic, cumin, chipotle powder, and black pepper and salt are used to prepare the spice blend for baked tofu.
- Black beans: Since this is a plant-based burrito bowl recipe, black beans are used as the main source of protein after tofu. Beans contain a broad range of vitamins and minerals.
- Roasted bell pepper
- Sriracha
- Corn: Charred corn is combined with black beans to create a spicy plant-based protein blend.
- Onion: provide a fresh and crunchy texture to the crispy tofu bowl
- Pico de gallo: It consists of chopped onion, fresh tomatoes, pepper, a generous amount of lime juice, and fresh herbs like cilantro or basil.
- Lime: drizzle fresh lime juice over the crispy baked tofu burrito bowl.
Thai peanut butter dressing: It’s as easy and quick as combining everything in a bowl. Whisk everything in a bowl or feel free to toss in a blender or a food processor. Make sure to taste and adjust the seasoning before serving it. Get the full recipe for the Thai peanut butter dressing here.
Instructions
- Preheat the oven to 400°F. Now, press the tofu to get rid of excess liquid.
- Place the tofu under two towels and put some heavyweights (books or heavy pot) over it, let it sit for about 10 to 15 minutes.
- While the tofu is pressing, prepare the Thai peanut butter dressing. Mix all the peanut butter dressing ingredients in a small bowl and whisk it until smooth or simply blend it in a high-speed blender.
- Chop the pressed tofu into even cubes and add it to a deep mixing bowl. In a small bowl, add sriracha and olive oil, add half of this mixture( keep the rest aside, we’ll use it to brush the tofu later) to the tofu, and gently toss to coat evenly.
- Now, toss the tofu with cornstarch and spice blend until well coated.
- Prepare a baking sheet lined with parchment paper, place the marinated tofu and chopped bell pepper (de-seed, cut lengthwise)
- Drizzle olive oil, pepper, and salt over the bell peppers.
- Bake for about 15 minutes and brush the remaining sriracha mixture over tofu and bake for another 10 minutes or until the tofu crispy on the outside and the bell pepper have softened.
- Assemble the crispy baked tofu burrito bowl with white rice, black beans, bell pepper, baked tofu, pico de Gallo, Thai peanut dressing, and Guacamole if desired.
Crispy Baked Tofu Bowl Tips and Variations:
- Grains: white rice can be replaced with quinoa, farro, and if you want some low-carb options use cauliflower rice or zucchini noodles.
- Make it a burrito: simply wrap all the ingredients in a large tortilla to make your own homemade burrito. Drizzle the peanut dressing before serving them. This is the best freezer-friendly way to store the leftover baked tofu burrito.
- Veggies: You can add any veggies you have in hand, carrots, beetroot, radish, cucumber, steamed broccoli or roasted cauliflower, or shredded red cabbage.
- Make it tacos: want to have some healthy tacos? Warm-up some corn tortillas and serve the crispy baked tofu bowl ingredients as tacos instead of a burrito bowl.
- The corn starch can be substituted with tapioca or arrowroot powder. Do not skip this, since it is a key ingredient for making the tofu crispy!!
Need more Budda or Burrito bowls Ideas?
- Sticky sesame cauliflower bowl
- Sticky sesame chickpeas with roasted tofu
- Crispy orange tofu bowl
- General Tso’s tofu Burrito bowl
I hope you love this recipe- be sure to give it a review below! To get more easy and quick recipe delivered straight to your inbox, sign up for my email newsletter.
Happy Cooking!! ♥♥
