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Vegetarian Tofu and Cauliflower Burrito Bowl Recipe

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4.2 from 4 reviews

A vibrant and wholesome Vegetarian Burrito Bowl featuring sautéed tofu and vegetables seasoned with earthy spices, served over fluffy lime-infused rice, complemented by warm corn, black beans, and creamy guacamole. This nutritious and colorful dish is perfect for a satisfying plant-based meal.

Ingredients

Vegetables and Tofu

  • 2 tablespoons avocado oil
  • 2 cups extra-firm tofu, cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 2 tablespoons lime juice

Rice

  • 1 ½ cups long grain rice
  • 2 ½ cups water
  • ½ tablespoon olive oil
  • ¼ teaspoon salt
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • ¼ cup fresh cilantro, chopped
  • 1 clove garlic, minced

Corn and Beans

  • ½ cup corn kernels, frozen
  • ½ cup canned black beans, drained and rinsed

Toppings

  • ½ cup guacamole

Instructions

  1. Cook the vegetables: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat until sizzling hot, about 2 minutes. Add the tofu cubes, cauliflower florets, and sliced red bell pepper. Sauté the mixture for approximately 5 minutes until the vegetables are tender and tofu is lightly browned.
  2. Season the vegetables: Sprinkle in ground cumin, chili powder, and paprika, then pour in 2 tablespoons of lime juice. Stir thoroughly to evenly coat all the ingredients. Continue cooking for another 2 minutes to allow the spices and lime juice to infuse.
  3. Prepare the rice: Rinse the long grain rice under cold water until clear, then drain. In a medium pot, combine the rice with 2 ½ cups of water, ½ tablespoon olive oil, minced garlic, and ¼ teaspoon salt. Bring to a vigorous boil uncovered over high heat, about 4-5 minutes.
  4. Simmer the rice: Reduce the heat to low, cover the pot with a lid, and let the rice simmer gently for 20-25 minutes until it is tender and fluffy.
  5. Finish the rice: Once cooked, remove the rice from heat and fluff it with a fork. Stir in 2 tablespoons lime juice, lime zest, and the chopped fresh cilantro to add bright, fresh flavor. Set aside.
  6. Cook the corn: Place the frozen corn kernels in a small pot with water and heat over medium-high for about 5 minutes until warmed through. Drain the corn in a colander and set aside.
  7. Heat the black beans: Rinse canned black beans under cold water, then place in a small pot and warm over medium-high heat for 5 minutes. Remove from heat and set aside.
  8. Assemble the burrito bowls: Divide the lime cilantro rice evenly among two bowls, spreading it out in the center. Arrange the sautéed vegetable and tofu mix in the middle of the rice. Artfully place corn kernels and black beans along the edges of the bowl to create a border, and finish each bowl with a generous scoop of creamy guacamole on top.

Notes

  • Extra lime juice and zest can be added to taste for more citrus brightness.
  • For added heat, consider adding a pinch of cayenne pepper to the vegetable seasoning.
  • Use low sodium canned beans to reduce salt content.
  • To make this recipe gluten free, ensure all spices and condiments are certified gluten free.
  • Leftover rice and vegetables can be stored in airtight containers in the refrigerator for up to 3 days.

Find it online: https://cozyplatter.com/vegetarian-tofu-and-cauliflower-burrito-bowl-recipe/