Crispy Tofu Burrito Bowls

Name: Crispy Tofu Burrito Bowls
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 10 oz White Rice; 1 tsp Salt; 1½ lb Tofu; 2 tbsp Cornstarch; 2 tbsp Vegetable Oil; 1 tbsp Chipotle in Adobo; 1 tbsp Maple Syrup; 1 Lime; 2 Black Beans; 7 oz Corn; 12 tbsp Salsa

By Eatpace

Chipotle-glazed crispy tofu tops rice, black beans and corn, with salsa spooned over each bowl. The tofu bakes while the rice cooks.

Total: 55 min; 15 prep · 40 cook
Serves: 4; Scale it below
Calories: 770; kcal per serving
Protein: 40g; per serving

Plan this dinner Jump to recipe

Chipotle-glazed tofu cubes over rice with black beans, corn and salsa.

55 min

Method

6 steps Oven 425°F 15 min prep · 40 min cook

Prep

Step 1. Heat the oven to 425°F (220°C). Bring White Rice, most of the Water and half the Salt to a boil in a saucepan. Cover, reduce to low and cook until the water is absorbed, about 15 minutes; remove from the heat.
Step 2. Meanwhile, toss Tofu with Cornstarch, half the Vegetable Oil and the rest of the Salt. Spread on a parchment-lined sheet pan and bake, turning halfway, until crisp and golden, about 25 minutes.
Step 3. Let the rice stand covered off the heat until tender, about 10 minutes, then fluff with a fork.
Step 4. Meanwhile, stir Chipotle in Adobo, Maple Syrup, Lime juice and the rest of the Water together in a small bowl.

Cook

Step 5. Heat the rest of the Vegetable Oil in a large skillet over medium-high heat. Add Black Beans and Corn and cook, stirring, until hot and the corn is lightly browned, about 5 minutes.

Finish & serve

Step 6. Toss the baked tofu with the chipotle glaze. Divide the rice, beans, corn and tofu among bowls, then spoon Salsa over each.

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Tips

Swap it

Use pinto beans instead of black beans if that is what you have.

Good to know

Toss the tofu with the glaze just before serving to keep its edges crisp.

Leftovers

Cool leftover rice promptly, refrigerate the bowls within 2 hours and eat within 3 days.

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