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Chorizo Tofu Burrito Bowl
5 from 27 votes

Chorizo Tofu Burrito Bowl

The Chorizo Tofu Burrito Bowl combines crumbled tofu marinated in a smoky, spicy tomato paste and seasoning blend baked until slightly crispy. The bowl also includes a savory black bean and lentil mixture cooked with aromatics, spices, tomato paste, and water. Garnishes like onion, tomato, pickled jalapeño, cilantro, green onion, tortilla chips, and vegan cheddar add fresh, spicy, and crunchy layers, creating a hearty plant-based bowl inspired by chorizo flavors.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 291 kcal
Course: Main Course, Dinner
Cuisine: Mexican

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
  • onion
  • tomato
  • pickled jalapeno
  • cilantro
  • green onion
  • tortilla chips
  • vegan cheddar cheese shreds; chopped; crushed; and/or any other burrito fillings you like

Instructions

Make the tofu chorizo.
    Cup of Yum
  1. Preheat the oven to 400° F (205° C).
  2. Press and crumble the tofu, if you haven't already.
  3. 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.
  4. To the remaining mixture, add the crumbled tofu and toss well to coat.
  5. 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.
  6. Remove the baking pan from the oven and set aside.
In the meantime, make the black bean and red lentil mixture.
  1. 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.
  2. 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.
  3. 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.
  4. Check midway and stir, as well, adding more water if the mixture is drying out too much.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 291

% 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.