Shredded Tofu Burrito Bowls
These Shredded Tofu Burrito Bowls are high in protein and veggie-packed! Crispy shredded tofu, black beans, veggies & salsa verde yogurt sauce!
Equipment
Ingredients
- 1 block super firm tofu see notes
- 2 tablespoons avocado oil separated
- 2 tablespoons taco seasoning separated
- 1 bell pepper sliced
- 1 red onion sliced
FOR THE BOWLS
- 2 cups cooked rice
- 1 15-ounce can black beans drained & rinsed
- 1 head romaine chopped
- 2 small avocados sliced
- pickled onions optional, for serving
- cilantro for serving
- salsa verde sauce optional, see notes
- lime wedges for serving
- tortilla chips optional, for serving
Instructions
- Preheat the oven to 425 degrees and line 2 baking sheets with parchment paper.
- Use a cheese grater to grate the tofu. Transfer to one of the baking sheets and drizzle with 1 tablespoon of oil and 1.5 tablespoons taco seasoning. Toss to coat and place in the oven for 10 minutes.
- Meanwhile, add the bell pepper, onion and remaining oil & taco seasoning to the other baking sheet. Toss to coat. Pull the tofu out after 10 minutes and toss. Place the tofu and the peppers/onions into the oven and bake for another 15 minutes - or until the veggies are charred and the tofu is crispy.
- Meanwhile, add the salsa verde sauce ingredients (see notes) to a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- To assemble, layer each bowl with rice and top with beans, tofu, peppers/onions, romaine, avocado & pickled onions. Sprinkle with cilantro and drizzle with salsa verde sauce. Have plenty of lime wedges & tortilla chips on the side!
Video
Notes
- Super firm tofu (or high protein tofu) doesn't need to be pressed. If you use extra firm tofu instead, be sure to drain and press it for 10 minutes before grating it.
- For the salsa verde sauce: combine 1/2 cup non-dairy yogurt, 1/4 cup salsa verde & hot sauce to taste.
- You can serve the beans hot or room temperature. If you want to heat them up, add them to a sauce pan for a few minutes before serving.
- The nutrition info does not include the chips, salsa verde sauce or pickled onions.
- I made my tortilla chips in the air fryer. To make them, cut corn tortillas into quarters, layer them in the air fryer basket, spray with oil and cook at 370 for 8-10 minutes, or until crispy – flipping every few minutes. Remove from the air fryer and sprinkle with salt.
Nutrition
Calories: 551kcal | Carbohydrates: 58g | Protein: 30g | Fat: 24g