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Spicy baked tofu burrito bowl in a wide matte ceramic bowl with charred tofu cubes, fanned avocado, cherry tomatoes, and a creamy chipotle drizzle.

Spicy Baked Tofu Burrito Bowl: The Ultimate Crispy & Creamy Recipe

This highly customizable Spicy Baked Tofu Burrito Bowl features extra-firm crispy spiced tofu, fluffy white rice, roasted corn, fresh avocado, and a vibrant creamy chipotle drizzle. Perfect for healthy, high-protein meal prep and busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Spicy Baked Tofu Burrito Bowl Ingredients
  • 14 oz Extra-firm tofu Pressed for 20 minutes and cubed
  • 1 tbsp Olive oil 15ml, for coating
  • 2 tbsp Cornstarch 30g, for the crispy micro-crust
  • 1 tbsp Smoked paprika 15g
  • 1 tsp Chili powder 5g
  • 1 cup Long-grain white rice 200g, rinsed thoroughly
  • 1.5 cups Water 360ml
  • 1 cup Black beans 150g, canned, rinsed and drained
  • 1 cup Sweet yellow corn kernels 150g, pan-roasted
  • 1 whole Fresh Hass avocado Pitted and fanned into slices
  • 1 cup Cherry tomatoes 150g, halved
  • 0.5 cup Mayonnaise 120g
  • 1 tbsp Chipotle peppers in adobo 15g, finely minced
  • 1 tbsp Lime juice 15ml, freshly squeezed
  • 0.25 cup Fresh cilantro leaves 15g, roughly chopped

Equipment

  • 1 Tofu Press Used to extract moisture for crispy tofu.
  • 1 Baking sheet Lined with parchment paper for roasting.

Instructions
 

Making the Spicy Baked Tofu Burrito Bowl
  1. Press the extra-firm tofu for 20 minutes to remove excess moisture. Slice into 1-inch (2.5cm) cubes.
  2. Toss the tofu cubes with olive oil. In a small bowl, mix the cornstarch, smoked paprika, chili powder, and salt. Toss the tofu in the spice mix until a red spice coating is formed.
  3. Preheat oven to 400°F (200°C). Spread the coated tofu on a parchment-lined baking sheet. Bake for 25-30 minutes, flipping halfway, until crispy with charred edges.
  4. Rinse the white rice until water runs clear. Combine with water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes.
  5. Heat a dry skillet over medium-high heat. Add the yellow corn kernels and let sit for 2-3 minutes undisturbed until nicely charred.
  6. Whisk together the mayonnaise, minced chipotle peppers, and fresh lime juice until it reaches a smooth, creamy light orange consistency.
  7. Spoon fluffy white rice into a wide bowl. Top with the crispy baked tofu, plump black beans, roasted yellow corn, halved red cherry tomatoes, and perfectly fanned slices of fresh avocado. Drizzle with the chipotle sauce and garnish with roughly chopped cilantro.

Notes

Tip 1: Make sure to leave space between your tofu cubes on the baking sheet so they crisp up rather than steam.
Tip 2: You can substitute sour cream or plain Greek yogurt for the mayonnaise if you prefer a lighter sauce.
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