Tofu Quinoa Burrito Bowls

Why You’ll Love This Recipe

These burrito bowls are the perfect balance of comfort and clean eating. They’re customizable, loaded with texture, and filled with nourishing ingredients. The crispy tofu delivers plant-based protein, while the quinoa and veggies offer fiber, vitamins, and minerals. Everything comes together with a bold spice blend and a fresh lime dressing, making this meal both delicious and energizing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tofu:

• Extra-firm tofu, pressed and cubed
• Olive oil
• Ground cumin
• Chili powder
• Smoked paprika
• Garlic powder
• Salt and black pepper

For the bowl:

• Cooked quinoa
• Black beans (canned, rinsed and drained)
• Corn (fresh, frozen, or canned)
• Cherry tomatoes, halved
• Red onion, thinly sliced
• Avocado, sliced or cubed
• Romaine or mixed greens
• Fresh cilantro (optional)

For the lime dressing:

• Olive oil
• Fresh lime juice
• Maple syrup or agave
• Garlic, minced
• Salt

Directions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Press tofu to remove excess moisture, then cut into 1-inch cubes.
3. In a bowl, toss tofu with olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper. Spread on the baking sheet and bake for 25–30 minutes, flipping halfway, until golden and crisp.
4. Meanwhile, cook quinoa according to package instructions and prepare the lime dressing by whisking together olive oil, lime juice, maple syrup, garlic, and salt.
5. Prepare the toppings: slice tomatoes, avocado, red onion, and wash greens.
6. Assemble bowls with a base of quinoa and greens. Top with roasted tofu, black beans, corn, tomatoes, onion, and avocado.
7. Drizzle with lime dressing and garnish with fresh cilantro if desired.

Servings and timing

This recipe serves 4. Prep time is about 20 minutes, and cook time is 25–30 minutes. Total time: approximately 45–50 minutes.

Variations

• Spicy version: Add jalapeños or a few dashes of hot sauce to the dressing.
• Grain swap: Use brown rice, farro, or cauliflower rice instead of quinoa.
• Cheesy addition: Top with vegan cheese or a cashew queso.
• Tex-Mex twist: Add salsa, guacamole, or a dollop of vegan sour cream.
• Sweet element: Include mango or pineapple for a sweet, tropical touch.

Storage/Reheating

Store components separately in airtight containers in the refrigerator for up to 4 days. Tofu can be reheated in the oven or skillet to maintain crispiness. Assemble bowls fresh when ready to eat. Avoid slicing avocado until serving to keep it from browning.

FAQs

How do I get crispy tofu?

Use extra-firm tofu, press it well, and roast at high heat with a little oil. Flip halfway for even browning.

Can I use store-bought dressing?

Yes, a lime vinaigrette, chipotle ranch, or cilantro-lime dressing pairs well.

Can I eat this bowl cold?

Yes, it tastes great warm or cold—ideal for packed lunches or summer meals.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free. Just check labels on seasonings and dressing.

Can I use an air fryer for the tofu?

Absolutely. Air fry at 375°F (190°C) for 15–18 minutes, shaking halfway through.

Can I add roasted vegetables?

Yes! Roasted bell peppers, zucchini, or sweet potatoes work well in these bowls.

What’s a good tofu alternative?

Tempeh, roasted chickpeas, or plant-based meat crumbles are all great substitutes.

Can I freeze this meal?

The individual components (like quinoa and tofu) can be frozen, but the fresh toppings are best added later.

Can I make this ahead for meal prep?

Definitely. Store all components separately and assemble each day for the freshest taste.

What protein can I use besides tofu?

Grilled portobello mushrooms, seitan, or lentils make great protein-rich options.

Conclusion

Tofu Quinoa Burrito Bowls are a nourishing, plant-based meal that’s full of vibrant flavor, texture, and color. With crispy seasoned tofu, fresh veggies, and a zingy lime dressing, this bowl is satisfying, customizable, and perfect for meal prep. Whether you’re vegan or just looking for a healthy dinner idea, these burrito bowls are a guaranteed win.

Tofu Quinoa Burrito Bowls

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tofu Quinoa Burrito Bowls are hearty, nutritious, and flavor-packed plant-based meals with seasoned crispy tofu, fresh vegetables, protein-rich quinoa and beans, and a zesty lime dressing.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• For the tofu:
• 1 block extra-firm tofu, pressed and cubed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• For the bowl:
• 2 cups cooked quinoa
• 1 can black beans, rinsed and drained
• 1 cup corn (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced or cubed
• 2 cups romaine or mixed greens
• Fresh cilantro, optional for garnish
• For the lime dressing:
• 2 tbsp olive oil
• 2 tbsp fresh lime juice
• 1 tsp maple syrup or agave
• 1 garlic clove, minced
• 1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Press the tofu for at least 15 minutes, then cut into 1-inch cubes.
3. In a bowl, toss tofu with olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper.
4. Spread tofu cubes on the baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
5. Cook quinoa according to package instructions and let cool slightly.
6. Prepare the lime dressing by whisking together olive oil, lime juice, maple syrup, garlic, and salt.
7. Wash and prep toppings: halve cherry tomatoes, slice red onion, cube avocado, and rinse greens.
8. Assemble bowls starting with quinoa and greens, then layer tofu, beans, corn, tomatoes, onion, and avocado.
9. Drizzle with lime dressing and garnish with fresh cilantro, if desired.
10. Serve immediately or store components separately for meal prep.

Notes

• Use tamari for gluten-free dressing.
• Add jalapeños or hot sauce for extra spice.
• Air fry tofu at 375°F (190°C) for 15–18 minutes for crispier texture.
• Slice avocado fresh to prevent browning.
• Roasted veggies like sweet potatoes or peppers make great additions.

Nutrition

• Serving Size: 1 bowl
• Calories: 480
• Sugar: 5g
• Sodium: 460mg
• Fat: 23g
• Saturated Fat: 3g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 10g
• Protein: 20g
• Cholesterol: 0mg