This vegan mexican tofu burrito bowl is the perfect plant based meal. It’s great for breakfast, lunch or dinner!
Just some simple ingredients cooked up in a pan and you have a full meal in just minutes.
Get creative and put extra toppings on your burrito bowl and make it uniquely YOURS.
I hope you love this recipe as much as I do.
SERVES: 2 (or 4 with extra sides)
225g block of firm tofu, drained
1 tsp cumin powder
dash of smoked paprika
1/2 cup salsa
200g black beans (1/2 can), drained
1 small grated carrot
1/4 cup corn kernels
dash chili flakes, optional
TOPPING IDEAS: cherry tomatoes, avocado, squeeze lemon, cilantro
Crumble the tofu up either with your hands or with a fork.
Place tofu and all remaining ingredients (except for extra topping ideas) into a non stick fry pan.
Turn on the heat to medium-high and stir to mix through and heat well.
If it does stick to the pan, just add a small splash of water or vegetable broth.
Serve this with a side of quinoa, rice, vegetables or salad if you want a bigger meal.
Top with extra toppings such as cherry tomatoes, avocado etc if you like.
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