The Baked Tofu Burrito Bowl is a colorful and satisfying meal packed with crispy baked tofu, fluffy rice, fresh veggies, and all your favorite burrito flavors without the tortilla. It’s a great option if you want all the tasty fillings of a burrito, with an easy-to-assemble bowl that’s filling and fresh.
I love how baking the tofu makes it perfectly crunchy on the outside and soft inside—plus, it soaks up all the delicious spices and marinade. It always feels like a little treat when I add a scoop of creamy guacamole or drizzle some tangy salsa over the top. This bowl is one of those meals that’s great for meal prep because you can make a big batch and enjoy it throughout the week.
What I also really like about this bowl is how customizable it is. Whether you’re in the mood for some corn, black beans, or a bit of shredded lettuce, it all comes together so nicely. I often add a squeeze of lime at the end—that fresh zing just brings all the flavors together. Plus, it’s such a colorful plate that it always makes me smile before I even take a bite!
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best to hold shape during baking. Pressing tofu removes moisture so it crisps up nicely. If you’re short on time, use pre-pressed tofu from the store.
Spices: Smoked paprika, chili powder, cumin, and garlic powder give great flavor. Feel free to swap chili powder for chipotle powder for a smokier kick or mild chili powder if you prefer less heat.
Rice: Brown rice adds a nutty flavor and fiber. You can switch to white rice or quinoa if you want a lighter or quicker-cooking option.
Black beans: A classic burrito bowl staple! Use canned beans for convenience — just drain and rinse. Or swap for pinto or kidney beans based on what you like.
Avocado: Fresh avocado adds creaminess that balances spicy tofu. If you can’t find fresh, mashed guacamole is a tasty alternative. You can omit if allergic, but it’s a nice touch.
How Do I Get Crispy and Flavorful Baked Tofu Every Time?
Getting tofu crispy and tasty is the key! Here’s how I do it:
- Press tofu well to squeeze out excess water — use a tofu press or stack heavy books on a tofu block wrapped in absorbent towel for 15-20 mins.
- Cut tofu into uniform cubes for even cooking and crisping.
- Toss tofu cubes in oil and spices so every piece gets good coverage.
- Spread tofu in a single layer on a lined baking sheet to avoid steaming—it’s what keeps the edges crisp.
- Bake at 400°F for about 25-30 minutes, flipping halfway. This step ensures crisp outside and soft inside.
- For extra crispiness, you can broil for the last 2-3 minutes, but watch closely so it doesn’t burn.
Following these steps is what makes the tofu delicious and the star of your burrito bowl!
Equipment You’ll Need
- Baking sheet – perfect for baking tofu evenly and getting it crispy without extra oil.
- Parchment paper or silicone baking mat – helps keep tofu from sticking and makes cleanup easy.
- Mixing bowl – to toss tofu with spices and oil for an even coating.
- Sharp knife – to cut tofu into nice, even cubes.
- Measuring spoons – so you can get the spice amounts just right.
Flavor Variations & Add-Ins
- Swap black beans for pinto beans or chickpeas for a different texture and protein boost.
- Add corn kernels (fresh or roasted) for a sweet crunch that pairs well with smoky spices.
- Use queso fresco or shredded cheddar cheese on top if you want a creamy, cheesy touch.
- Mix fresh jalapeño slices or a pinch of cayenne into the tofu marinade for extra heat.
Baked Tofu Burrito Bowl
Ingredients You’ll Need:
For The Tofu:
- 14 oz (400g) firm or extra-firm tofu, pressed and cubed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and pepper, to taste
For The Bowl:
- 1 cup cooked brown rice
- 1 cup cooked black beans (drained and rinsed if canned)
- ½ cup diced yellow bell peppers (roasted or fresh)
- 1 medium tomato, diced
- 2 tbsp fresh cilantro, chopped
- ¼ cup thinly sliced red onion
- ½ avocado, sliced or mashed
- 1 cup chopped lettuce (such as romaine or iceberg)
- Lime wedges, for serving
- Optional: salsa or guacamole for topping
How Much Time Will You Need?
This dish takes about 10 minutes to prepare and 25-30 minutes to bake the tofu in the oven. In total, plan for roughly 40 minutes to get everything ready and assembled. It’s a simple, wholesome meal you can make any day!
Step-by-Step Instructions:
1. Prepare the Tofu:
Preheat your oven to 400°F (200°C). Press the tofu to remove moisture by wrapping it in a clean towel and placing something heavy on top for about 10 minutes. Then, cut the tofu into 1-inch cubes.
2. Season the Tofu:
In a bowl, mix the olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Toss the tofu cubes in this mixture until coated well with the spices.
3. Bake the Tofu:
Place the tofu cubes on a baking sheet lined with parchment paper or a silicone mat, making sure they are spread in a single layer. Bake for 25-30 minutes, turning them over once halfway through, until they’re golden brown and crispy at the edges.
4. Assemble the Bowl:
While the tofu bakes, divide the cooked brown rice evenly among four bowls. Sprinkle chopped lettuce on top. Then, add black beans, yellow bell peppers, diced tomato mixed with cilantro, sliced red onion, and avocado slices.
5. Add Tofu and Serve:
Once baked, add the crispy tofu to each bowl. Serve with lime wedges and optionally top with salsa or guacamole. Enjoy your colorful, tasty, and nutritious burrito bowl!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu actually has a firmer texture after thawing, which can make it extra crispy when baked. Just be sure to fully thaw it in the fridge or under cold running water, then press out excess moisture before seasoning.
How Should I Store Leftover Burrito Bowls?
Store leftovers in airtight containers in the fridge for up to 3 days. Keep the avocado separate if possible to prevent browning. Reheat the tofu and rice gently in the oven or microwave, then add fresh toppings before serving.
Can I Make This Recipe Gluten-Free?
Absolutely! This recipe is naturally gluten-free, just make sure any store-bought spices or canned beans you use don’t contain hidden gluten additives.
Can I Swap the Brown Rice for Another Grain?
Definitely! Quinoa, cauliflower rice, or even cooked farro are great substitutes that will work well as the base of your bowl.
