I love how customizable and hearty this burrito bowl is. The tofu gets ultra-crispy in the oven thanks to a coating of spices and starch, and the spicy sriracha kick gives it so much flavor. It’s balanced out with creamy avocado, warm black beans, and fluffy cilantro lime rice—or I go for Mexican rice when I want something more robust. The tahini dressing ties it all together, making every bite tangy, spicy, and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 batch cilantro lime rice or vegan Mexican rice
1 can black beans
1 avocado
1 red bell pepper
1 orange bell pepper
1 batch spicy tahini dressing
1 block extra-firm tofu
2 tablespoons sriracha
1 tablespoon olive oil
3 tablespoons cornstarch or arrowroot starch
1–2 teaspoons coconut sugar or brown sugar
1 teaspoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1/2–1 teaspoon salt
Directions
I start by preheating the oven to 400°F.
I remove the tofu from its packaging and drain it well.
Then I press the tofu between two towels with a heavy object on top (like books or a pan) for 5–10 minutes to help it crisp up during baking.
While the tofu is pressing, I mix the coconut sugar, cornstarch, paprika, garlic powder, onion powder, chili powder, and salt in a small bowl.
I cut the tofu into cubes and place them in a large mixing bowl.
In another bowl, I stir together the olive oil and sriracha.
I pour half the oil-sriracha mix over the tofu and toss to coat.
Then I sprinkle the spice mixture over the tofu and toss gently until all the pieces are well coated.
I spread the tofu onto one side of a parchment-lined baking sheet.
I de-seed and slice the bell peppers, placing them on the other side of the baking sheet, making sure they don’t touch the tofu.
I drizzle the peppers with a little olive oil and a pinch of salt.
I bake everything for 20 minutes, then brush the tofu with the remaining sriracha mixture.
I return the tray to the oven and bake for another 10–15 minutes until the tofu is crispy and golden and the peppers are soft.
I assemble my bowls with rice, black beans, roasted peppers, tofu, avocado, spicy tahini dressing, and salsa if I’m in the mood.
Servings and timing
This recipe yields 4 servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
When I want a different flavor profile, I swap sriracha for buffalo sauce or a smoky chipotle marinade. For a grain-free option, I use cauliflower rice. I also like adding roasted corn, shredded lettuce, or pickled jalapeños for even more layers of texture and flavor. If I’m not in the mood for tahini, a simple lime crema or avocado dressing works great too.
Storage/Reheating
I store leftover components separately in airtight containers for up to 4 days. To reheat the tofu, I bake or air-fry it for a few minutes to bring back the crisp. The rice and beans reheat well in the microwave or on the stovetop, and I usually add a splash of water to keep them from drying out.
FAQs
How do I get my tofu really crispy?
Pressing the tofu thoroughly and coating it in cornstarch before baking are key steps. I also space the tofu cubes out on the baking sheet so they crisp up instead of steaming.
Can I use another protein instead of tofu?
Yes, I sometimes use roasted chickpeas, tempeh, or grilled seitan. Even lentils or jackfruit can work if I want a different texture.
Is the tahini dressing spicy?
It depends on how much sriracha I use, but I usually start with a small amount and add more to taste. I can always thin it out with lemon juice or water if it’s too strong.
Can I make this ahead of time?
Absolutely. I prep all the ingredients ahead and store them separately. Then I just assemble the bowls when I’m ready to eat.
What rice is best for this bowl?
Cilantro lime rice is my favorite because it adds freshness, but Mexican rice adds a deeper, tomato-based flavor that’s also delicious.
Conclusion
This spicy baked tofu burrito bowl is a go-to for when I want something bold, balanced, and totally satisfying. It’s full of texture and flavor, and I love how customizable it is. Whether I’m making it for meal prep or just treating myself to a loaded plant-based dinner, this bowl always delivers.
This bold and flavorful burrito bowl is packed with crispy sriracha tofu, roasted peppers, black beans, avocado, and a spicy tahini drizzle for the ultimate plant-based meal.
Author:Sarah
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baked
Cuisine:Mexican-Inspired, Vegan
Diet:Vegan
Ingredients
1 batch cilantro lime rice or vegan Mexican rice
1 can black beans
1 avocado
1 red bell pepper
1 orange bell pepper
1 batch spicy tahini dressing
1 block extra-firm tofu
2 tablespoons sriracha
1 tablespoon olive oil (plus 1–2 tsp for peppers)
3 tablespoons cornstarch or arrowroot starch
1–2 teaspoons coconut sugar or brown sugar
1 teaspoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/4 teaspoon chili powder
1/2–1 teaspoon salt
Instructions
Preheat Oven: Preheat to 400°F (200°C).
Press Tofu: Drain tofu and press between towels with a heavy object for 5–10 minutes to remove excess moisture.
Mix Spices: Combine cornstarch, sugar, paprika, garlic powder, onion powder, chili powder, and salt in a small bowl.
Prep Tofu: Cut tofu into cubes and place in a large bowl.
Add Sriracha Mix: Stir together olive oil and sriracha. Add half to tofu and toss to coat. Set the rest aside.
Coat Tofu: Add spice mixture to tofu and toss until well coated.
Prepare Baking Sheet: Place tofu on a parchment-lined baking sheet. Cut and seed bell peppers, slice into strips, and place on the same sheet away from tofu.
Roast: Drizzle peppers with 1–2 tsp olive oil and sprinkle with salt. Bake everything for 20 minutes.
Glaze Tofu: Brush tofu with remaining sriracha mix. Return to oven and bake 10–15 more minutes until tofu is crispy and peppers are tender.
Assemble Bowls: In serving bowls, layer rice, black beans (warmed if preferred), tofu, peppers, avocado, tahini dressing, and optional salsa.
Notes
Make it Gluten-Free: Ensure tamari is used instead of soy sauce in tahini dressing.
Protein Boost: Add more beans or a scoop of quinoa.
Storage Tip: Store components separately in the fridge for up to 4 days.
