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Spicy Baked Tofu Burrito Bowl

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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.

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.

Find it online: https://allrecipesmade.com/spicy-baked-tofu-burrito-bowl/