These vegan burrito bowls are made with spicy tofu and black beans over a bed of rice. Top with with salsa and creamy guacamole for a delicious and easy dinner that's perfect for meal prep!
- 2 tablespoons canola oil (or high-heat oil of choice)
- 1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 (14 ounce or 400 gram) can black beans, drained and rinsed
- ¾ cup tomato sauce
- 1 tablespoon adobo sauce (from a can of chipotle peppers), or to taste
- 1 tablespoon hot sauce, or to taste
- Salt and pepper, to taste
- 4 cups cooked rice
- Guacamole
- Salsa
- Chopped fresh cilantro and/or scallions
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Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
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When the oil is hot, add the tofu in an even layer. Cook the tofu for about 10 minutes, flipping the pieces once or twice to achieve browning on multiple sides.
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Remove the tofu from the skillet and transfer it to a plate.
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Add the remaining tablespoon of oil to the skillet, and give it a minute to heat up.
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Add the onion to the skillet and allow it to cook, stirring occasionally, until it just begins to brown, about 10 minutes.
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Stir in the garlic, cumin, and chili powder. Cook everything for about 1 minute more, stirring constantly to avoid burning.
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Stir in the beans, tomato sauce, adobo sauce, and hot sauce.
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Bring the mixture to a simmer and allow it to cook for 5 minutes, until thickened slightly.
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Stir in the tofu, cook the mixture for about 1 minute more, then remove the skillet from heat.
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Season the mixture with salt and pepper to taste, and adjust any other seasonings to your liking.
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Divide the rice among 4 bowls, then top it with the tofu mixture, guacamole, salsa, cilantro and/or scallions.
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Serve.
Nutrition information includes rice and tofu/black bean mixture. I did not include guacamole and salsa because the nutrition will vary depending on how much you use.