Name: Baked Tofu Burrito Bowl Recipe
Ingredients: 1 block (14-16 ounces / 400-450g) Extra-Firm Tofu: Make sure it’s extra-firm for the best chewy, slightly crispy texture. Firm tofu can also work, but might require slightly longer pressing. Avoid silken or soft tofu.; 2 Tablespoons Olive Oil or Avocado Oil: Provides moisture and helps with browning.; 3 Tablespoons Low-Sodium Soy Sauce or Tamari (for gluten-free): The salty, umami base of the marinade.; 2 Tablespoons Lime Juice: Adds essential brightness and acidity to balance the savory notes. Freshly squeezed is best.; 1 Tablespoon Nutritional Yeast (Optional, but recommended): Adds a savory, slightly cheesy depth of flavor.; 1 ½ Teaspoons Chili Powder: Provides classic Southwestern warmth. Adjust to your spice preference.; 1 Teaspoon Ground Cumin: Offers an earthy, warm flavor crucial for Mexican-inspired dishes.; 1 Teaspoon Smoked Paprika: Adds a wonderful smoky dimension that mimics grilled flavors. Sweet paprika can be substituted if needed.; ½ Teaspoon Garlic Powder: For savory depth.; ½ Teaspoon Onion Powder: Complements the garlic powder.; ¼ Teaspoon Black Pepper: Freshly ground preferred.; Pinch of Cayenne Pepper (Optional): Add for a touch of heat, adjust amount as desired.; 1 ½ Cups Dry Brown Rice (or White Rice, Quinoa): Cooked according to package directions (usually yields around 4-5 cups cooked). Using vegetable broth instead of water adds extra flavor.; 1 can (15 ounces / 425g) Black Beans: Rinsed and drained thoroughly.; 1 can (15 ounces / 425g) Corn Kernels: Drained. You can use frozen (thawed) or fresh corn (cooked) as well. Fire-roasted corn adds a nice touch.; 1 Cup Prepared Salsa: Choose your favorite kind – mild, medium, hot, pico de gallo, or corn salsa all work well.; 1 Large Avocado: Sliced or mashed into simple guacamole (mash with lime juice, salt, and pepper).; 2 Cups Shredded Romaine Lettuce or Mixed Greens: Provides freshness and crunch.; Optional Toppings & Garnishes: Chopped Fresh Cilantro; Lime Wedges for serving; Pickled Red Onions; Sliced Jalapeños (fresh or pickled); Vegan Sour Cream or Greek Yogurt (if not strictly vegan); Shredded Vegan Cheese or Dairy Cheese (like cheddar or Monterey Jack); Crushed Tortilla Chips for extra crunch; Your favorite hot sauce

Ingredients

Scale

For the Baked Tofu:

1 block (14-16 ounces / 400-450g) Extra-Firm Tofu: Make sure it’s extra-firm for the best chewy, slightly crispy texture. Firm tofu can also work, but might require slightly longer pressing. Avoid silken or soft tofu.

2 Tablespoons Olive Oil or Avocado Oil: Provides moisture and helps with browning.

3 Tablespoons Low-Sodium Soy Sauce or Tamari (for gluten-free): The salty, umami base of the marinade.

2 Tablespoons Lime Juice: Adds essential brightness and acidity to balance the savory notes. Freshly squeezed is best.

1 Tablespoon Nutritional Yeast (Optional, but recommended): Adds a savory, slightly cheesy depth of flavor.

1 ½ Teaspoons Chili Powder: Provides classic Southwestern warmth. Adjust to your spice preference.

1 Teaspoon Ground Cumin: Offers an earthy, warm flavor crucial for Mexican-inspired dishes.

1 Teaspoon Smoked Paprika: Adds a wonderful smoky dimension that mimics grilled flavors. Sweet paprika can be substituted if needed.

½ Teaspoon Garlic Powder: For savory depth.

½ Teaspoon Onion Powder: Complements the garlic powder.

¼ Teaspoon Black Pepper: Freshly ground preferred.

Pinch of Cayenne Pepper (Optional): Add for a touch of heat, adjust amount as desired.

For the Burrito Bowl Base & Toppings:

1 ½ Cups Dry Brown Rice (or White Rice, Quinoa): Cooked according to package directions (usually yields around 4–5 cups cooked). Using vegetable broth instead of water adds extra flavor.

1 can (15 ounces / 425g) Black Beans: Rinsed and drained thoroughly.

1 can (15 ounces / 425g) Corn Kernels: Drained. You can use frozen (thawed) or fresh corn (cooked) as well. Fire-roasted corn adds a nice touch.

1 Cup Prepared Salsa: Choose your favorite kind – mild, medium, hot, pico de gallo, or corn salsa all work well.

1 Large Avocado: Sliced or mashed into simple guacamole (mash with lime juice, salt, and pepper).

2 Cups Shredded Romaine Lettuce or Mixed Greens: Provides freshness and crunch.

Optional Toppings & Garnishes:
- Chopped Fresh Cilantro
- Lime Wedges for serving
- Pickled Red Onions
- Sliced Jalapeños (fresh or pickled)
- Vegan Sour Cream or Greek Yogurt (if not strictly vegan)
- Shredded Vegan Cheese or Dairy Cheese (like cheddar or Monterey Jack)
- Crushed Tortilla Chips for extra crunch
- Your favorite hot sauce

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Instructions

Press the Tofu (Crucial Step!): Remove the tofu from its packaging and drain the excess water. Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top (like a cutting board topped with canned goods or a heavy book). Press for at least 30 minutes, changing the towels if they become saturated. Ideally, press for an hour for the firmest texture. This step removes excess water, allowing the tofu to absorb the marinade better and achieve a crispier texture when baked.

Prepare the Tofu: Once pressed, unwrap the tofu. Cut it into bite-sized cubes, approximately ½ to ¾ inch in size. Uniformity helps ensure even baking. Place the tofu cubes in a shallow dish or a sturdy zip-top bag.

Make the Marinade: In a small bowl, whisk together the olive oil, soy sauce (or tamari), lime juice, nutritional yeast (if using), chili powder, cumin, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper (if using). Ensure all the spices are well combined.

Marinate the Tofu: Pour the marinade over the tofu cubes. Gently toss or stir to ensure all the cubes are evenly coated. If using a dish, cover it. If using a bag, seal it, removing excess air. Let the tofu marinate at room temperature for at least 30 minutes, or for deeper flavor, refrigerate for 1-2 hours (or even overnight). Toss occasionally to redistribute the marinade.

Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

Bake the Tofu: Spread the marinated tofu cubes in a single layer on the prepared baking sheet. Ensure they aren’t overcrowded, using two sheets if necessary. Discard any excess marinade left in the dish/bag. Bake for 25-35 minutes, flipping the tofu cubes halfway through (around the 15-minute mark). The tofu should be golden brown, slightly puffed, and have crispy edges. Baking time may vary slightly depending on your oven and the size of the cubes.

Cook the Rice/Base: While the tofu is marinating or baking, cook your chosen grain (brown rice, white rice, quinoa) according to the package instructions. Using vegetable broth instead of water adds a nice layer of flavor. Once cooked, fluff the grains with a fork. Keep warm.

Prepare Toppings: While the tofu bakes and rice cooks, prepare your toppings: Rinse and drain the black beans. Drain the corn. Wash and shred the lettuce. Slice or mash the avocado (add a squeeze of lime juice to prevent browning if mashing). Chop cilantro. Slice jalapeños if using. Set out the salsa and any other desired toppings.

Assemble the Burrito Bowls: Once the tofu and rice are ready, it’s time to assemble! Start by layering the cooked rice (or quinoa) into individual bowls. Top with a generous serving of the baked tofu. Arrange the black beans, corn, salsa, avocado, and shredded lettuce around the tofu.

Garnish and Serve: Garnish generously with fresh cilantro, a squeeze of fresh lime juice, and any other optional toppings like pickled onions, jalapeños, vegan sour cream, cheese, or crushed tortilla chips. Serve immediately while the tofu and rice are warm.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650