Chorizo Tofu Burrito Bowl
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
291 kcal
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Course
Main Course, Dinner
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Cuisine
Mexican
Chorizo Tofu Burrito Bowl
Description
This recipe starts by pressing and crumbling firm tofu, then mixing it with a marinade of tomato paste, soy sauce, smoked paprika, garlic and onion powders, black pepper, oregano, chili and cumin powders, and cayenne. This mixture is thinned with water and the tofu coated before being spread out on a parchment-lined baking sheet and baked until the tofu pieces develop a slightly crispy texture and punchy chorizo-like flavor.
Separately, black beans and red lentils are cooked with oil, garlic, onion, carrot, bell pepper, salt, chili and smoked paprika, and tomato paste. Part of the tofu marinade is reserved to flavor this bean and lentil mixture. This results in a thick, richly spiced base to complement the baked tofu.
The assembled bowl can be topped with various garnishes like diced onion, tomato, pickled jalapeños, cilantro, green onion, tortilla chips, and vegan cheddar cheese for added texture and flavor variation. The dish offers a balanced blend of smoky, spicy, creamy, and fresh elements typical of burrito bowls but made plant-based.
Notes include alternatives to tofu like tempeh or chickpeas to accommodate soy-free or nut-free needs, and recommendations on baking times to avoid bitterness from overcooking the spice and tomato marinade on the tofu.
Ingredients
For the Chorizo Tofu
- 7 ounces firm tofu pressed for at least 15 minutes and then crumbled, or extra firm tofu
- 2 tablespoons tomato paste
- 2 teaspoons neutral cooking oil generic cooking oil
- 1 1/2 tablespoons soy sauce Use tamari for gluten-free.
- 1 teaspoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 2 teaspoons chili powder You can use mild or hot of choice, blend
- 1/2 teaspoon cumin ground
- 1/2 teaspoon cayenne pepper use less for less heat
For the Black Beans and Lentils
- 1 teaspoon neutral cooking oil generic cooking oil
- 2 cloves garlic minced
- 1/2 cup onion chopped
- 1/2 cup carrot chopped
- 1/4 cup bell pepper chopped
- 1/2 teaspoon salt
- 1.5 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1.5 tablespoon tomato paste
- 3 cups water divided
- 1/3 cup red lentil dried, split
- 15 ounce black beans drained, or use 1 1/2 cups cooked black beans or other beans of choice, like white beans or chickpeas, canned
- 2 tablespoons vegan sour cream or non-dairy yogurt or non-dairy cream. Choose soy- and/or nut-free, if needed.
For garnish
- vegan cheddar cheese shreds; chopped; crushed; and/or any other burrito fillings you like
- onion
- tomato
- pickled jalapeno
- cilantro
- green onion
- tortilla chips
Instructions
Make the tofu chorizo.
- Preheat the oven to 400° F (205° C).
- Press and crumble the tofu, if you haven't already.
- In a bowl, add all of the remaining tofu ingredients, and mix really well. Then, add in 2 tablespoons or more of water to make it into a smooth marinade, because it will be a little clumpy with all of those spices. Once the mixture is smooth, reserve 2 teaspoons of this mixture to add to the beans.
- To the remaining mixture, add the crumbled tofu and toss well to coat.
- Spread the tofu out onto a parchment-lined baking sheet, making sure to space it out a bit, so that they don't stick to each other too much. Bake for 18 to 25 minutes. Check in at the 17 or 18 minute mark, and move the tofu around, so that the some pieces on the edges that are getting crispy can be moved to the center, and the softer tofu from the center of the pan can have some time to crisp up on the edge of the pan. Continue to bake until most of the tofu is slightly crispy.
- Remove the baking pan from the oven and set aside.
In the meantime, make the black bean and red lentil mixture.
- Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and cook for a few seconds.
- Add the onion and a good pinch of salt, and mix and cook until the onion is golden. Add a splash of the water in between to help the onions brown evenly and to help conduct the heat evenly.
- Mix in the carrots, peppers, salt, and spices and cook for 2 minutes, then add the reserved spice paste, tomato paste and half of the water. Mix the spice paste in, then add the remaining water along with the lentils and black beans. Mix well, then cover and cook for 22 to 25 minutes, or until the lentils are very well done.
- Check midway and stir, as well, adding more water if the mixture is drying out too much.
- When the lentils are well cooked, taste and just salt and flavor, then mix in the vegan sour cream. At this time, you can also add in a little bit more water or liquid if it is drying out too much.
- Bring to a good boil, then switch off the heat. Serve in a bowl on its own or with rice, and then top it with the chorizo tofu and your burrito bowl toppings of choice.
Notes
- Nutrition information does not include optional toppings or rice.
- To make soy-free, substitute tofu with crumbled chickpeas or chickpea tofu and replace soy sauce with coconut aminos.
- Alternate proteins that work include tempeh, pumpkin seed tofu, seitan, or soycurls (soak and drain before use).
- Use nut-free non-dairy sour cream or yogurt for toppings to keep the recipe nut-free.
- For gluten-free, substitute tamari for soy sauce.
- Watch the baking time closely; overbaking tofu chorizo can cause the marinade to burn and taste bitter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 689mg | 29% |
| Potassium | 765mg | 16% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 4195IU | 84% |
| Vitamin C | 22mg | 24% |
| Calcium | 157mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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