Tofu Burrito Bowl



  • 16 ounces extra firm tofu, cubed
  • 2 medium-sized tomatoes, diced, divided
  • ¼ cup fresh cilantro, chopped, plus more to garnish
  • 1 (10 ounce) can black beans, drained and rinsed
  • 3 cups cooked white rice (1½ cups uncooked)
  • 3 limes
  • ¼ cup cilantro, chopped
  • 2 avocados
  • 4 cups lettuce or greens of choice
  • ½ cup shredded cheddar cheese, optional
  • Salt and pepper


  1. Drain the tofu, and then transfer to paper towels. Press out any excess water.
  2. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Add the tofu and sauté, stirring occasionally, until golden brown.
  3. Add the beans and reduce to medium-low.
  4. Cook, stirring occasionally, for 10-15 minutes, or until the tofu is cooked through, beans are warmed.
  5. Squeeze the juice of 1 lime into the cooked white rice. Cover to keep warm.
  6. Mash the avocados with the juice of two limes, cilantro, and salt, to taste. Set aside.
  7. To serve, build bowls with rice, lettuce, tofu, guacamole, and cheese. Garnish with reserved tomato and cilantro.


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