Name: Baked Tofu Burrito Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican-Inspired
Ingredients: 1 block firm or extra-firm tofu, pressed and cubed; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp cumin; ½ tsp garlic powder; Salt and pepper, to taste; 2 cups cooked rice (white, brown, or cauliflower rice); 1 cup black beans or pinto beans; 1 cup corn (fresh, frozen, or canned); 1 cup cherry tomatoes or salsa; 1 avocado or ½ cup guacamole; Lime wedges; Fresh cilantro (optional, for garnish)

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This baked tofu burrito bowl is a hearty, protein-packed meal that’s bursting with color and flavor. It features crispy seasoned tofu, fluffy rice, beans, and fresh toppings like avocado, salsa, and corn—all layered into a bowl that satisfies every craving. It’s a healthy, plant-based option that doesn’t skimp on taste.

Why You’ll Love This Recipe

I love how customizable and easy this burrito bowl is. The baked tofu is crisp on the outside, tender inside, and so flavorful thanks to the simple spice rub. I get to build my bowl exactly how I like it, with all the fresh and vibrant fixings. It’s perfect for meal prep and keeps me full without feeling heavy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Firm or extra-firm tofu
Olive oil
Chili powder
Cumin
Garlic powder
Salt and pepper
Cooked rice (white, brown, or cauliflower rice)
Black beans or pinto beans
Corn (fresh, frozen, or canned)
Cherry tomatoes or salsa
Avocado or guacamole
Lime wedges
Fresh cilantro (optional)

Directions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.
Toss the tofu with olive oil, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
Spread the tofu on the baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crisp.
While the tofu bakes, prepare the rice, beans, and toppings.
Assemble bowls with a base of rice, followed by beans, corn, tomatoes or salsa, avocado, and the baked tofu.
Squeeze fresh lime over the top and garnish with cilantro if desired.

Servings and timing

This recipe serves 4 and takes about 45 minutes total, including prep and baking time. It’s great for lunch or dinner, especially when I want something satisfying but wholesome.

Variations

Sometimes I swap the tofu for roasted sweet potatoes or tempeh. I also like switching up the grains—quinoa or farro make great bases. For a smoky kick, I add chipotle in adobo to the tofu marinade. If I’m in a rush, I use pre-cooked rice and canned beans for a super fast assembly.

storage/reheating

I store all components separately in airtight containers in the fridge for up to 4 days. When I’m ready to eat, I reheat the rice, beans, and tofu in the microwave or a skillet, then add the fresh toppings like avocado and salsa last. The tofu keeps its texture well even after reheating.

FAQs

How do I get the tofu really crispy?

I make sure to press out as much moisture as possible and coat the cubes lightly with oil. Spreading them out on the baking sheet without overcrowding helps them bake evenly and get crisp.

Can I air fry the tofu instead?

Yes, and I do it often! I air fry the tofu at 400°F for about 15–18 minutes, shaking the basket halfway through.

Is this recipe gluten-free?

Yes, as long as I check that all seasonings and toppings (especially salsa) are gluten-free. Most ingredients are naturally gluten-free.

Can I make it spicy?

Definitely. I add sliced jalapeños, hot salsa, or a few dashes of hot sauce. The spice level is easy to control based on personal taste.

Can I pack this for lunch?

Yes, it packs beautifully. I just keep the avocado and salsa separate until I’m ready to eat so they stay fresh.

Conclusion

Baked tofu burrito bowls are one of my favorite go-to meals when I want something fresh, flavorful, and nourishing. They’re packed with protein, easy to customize, and make the perfect lunch or dinner. Whether I’m cooking for myself or meal prepping for the week, this recipe always hits the spot.