Vegan Burrito Bowl

May 7, 2023

Get ready to spice up your dinner routine with this vegan burrito bowl recipe! Made with crispy tofu, corn, rice, beans, tomatoes, and a bed of fresh lettuce, this bowl is packed with flavor and nutrients.

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Assembling the Vegan Burrito Bowl

I like starting my burrito bowls with a bed of fresh, crunchy lettuce. It’s a way to eat more greens and also add more volume to your meal. Then, we layer on some fluffy rice, hearty black beans, sweet corn, and juicy tomatoes. But wait, it gets better! We also add crispy tofu that’s been seasoned to perfection.

To make the tofu in this burrito bowl extra crispy, I like to freeze it first and then defrost it before pressing out all the liquid. It may seem like an extra step, but trust me, it’s worth it for that delicious texture. I love to pull the tofu apart into bite-sized pieces and toss it in a mixture of spices like smoked paprika, cayenne pepper, cumin, and garlic powder, along with some cornstarch to help it get crispy in the oven. After laying the tofu on a baking tray, I drizzle it with some olive oil to help it get even crispier. Pop it in the oven and bake until golden brown and crispy!

Dress it Up: Two Dressings for the Vegan Burrito Bowl

To top off this bowl, we drizzle a homemade vegan southwest dressing (click here for Vegan Southwest Dressing recipe) that perfectly complements the spiciness of the tofu and adds a creamy touch to the dish. And for some extra freshness and flavor, we top it off with a cilantro salsa (click here for Cilantro Salsa recipe) that will have your taste buds dancing.

But the best part? This recipe is 100% vegan, meaning you can enjoy a delicious and filling meal without any animal products. Whether you’re a vegan, vegetarian, or just looking for a healthy and satisfying meal, this vegan burrito bowl is perfect for you. So why not give it a try and add some excitement to your meal routine?

Vegan Burrito Bowl

Recipe by Raquel QuevedoCuisine: MexicanDifficulty: Intermediate


Prep time


Cooking time





Keep in mind that the calories listed are for the main dish only and do not include any dressing or salsa.


  • For the crispy tofu:
  • 1 block extra firm tofu – Frozen, thawed and pressed for 20 minutes to remove all liquid.

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1 tablespoon corn starch

  • 1/4 teaspoon cumin

  • 1/4 teaspoon smoked paprika

  • 2 teaspoons garlic powder

  • 1/8 teaspoon cayenne pepper

  • For the tofu bowl:
  • 2 cups cooked white rice

  • 1 1/3 cup cooked black beans without liquid

  • 2 cups chopped tomatoes

  • 2 cups cooked corn kernels

  • 4 cups chopped lettuce – chose a lettuce that has a crunchy texture like romaine lettuce.

  • Dressing and salsa:
  • Cilantro Salsa

  • Vegan Creamy Southwest Dressing


  • Crispy Tofu:
  • Preheat oven 400 F.
  • Pull the tofu apart into small pieces. Pulling them apart will create uneven bite and allows it to absorb the spices better.
  • Add the cornstarch with all the spices.
  • Mix the spices into the tofu gently to avoid breaking up the uneven bites.
  • Drizzle olive oil and gently mix again.
  • Spread seasoned tofu out onto a baking tray lined with parchment paper or a silicone mat.
  • Bake tofu for 20-25 minutes until golden brown and crispy. Make sure to flip the tofu halfway through the cooking time to ensure it is evenly cooked on all sides.
  • Assembling the Vegan Tofu Bowl:
  • Start with a base of lettuce on the bottom of the bowl.
  • Add rice, black beans, chopped tomatoes, corn and tofu.
  • Add Cilantro Salsa on top in the middle of the bowl (if you chose to add salsa – I highly recommend)
  • Drizzle Vegan Creamy Southwest Dressing (I highly recommend using this dressing)

We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.

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