27 Feb Easy Vegan Burrito Bowls
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
Tofu Prep
- 1 lb extra firm tofu
- 1 tsp arrowroot powder/starch you can swap in cornstarch
- 1 tbsp extra virgin olive oil
- 1 tbsp taco seasoning
- 1/2 tsp chili lime seasoning add more depending on your taste preference
Veggies and Rice
- 1 cup brown rice cooked according to package instructions
- 1 cup frozen vegetable and bean medley I used Family Tradition's pinto, black beans, corn and shelled edamame. Feel free to use canned beans or other frozen veggies.
Guacamole
- 1 medium avocado
- 1 clove fresh garlic minced
- 1/2 tsp salt
- 1/4-1/2 tsp cayenne pepper
- 1 tbsp chopped red onion
- 1 tbsp chopped cilantro
Ingredients
Tofu Prep
Veggies and Rice
Guacamole
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Instructions
Tofu
- Slice tofu into 1" thick slices lengthwise
- Lay the tofu on a cutting board. Place a paper towel or kitchen towel on top of the tofu slices. Now place a baking tray on top of the towel and place canned goods or cookbooks on top of the tray to help drain the extra liquid from the tofu. Let this sit for about 20 minutes.
- Once the tofu has drained, cut into cubes and place in a bowl. Season with arrowroot starch, oil, taco seasoning, and chili powder. Toss to coat.
- Place in air fryer for about 20 min or bake in the oven at 375 F for 25 minutes until golden brown and crispy!
- While the tofu is cooking, cook the rice and prep the veggie and beans.
Guacamole
- In a bowl, add the flesh of the avocado and mash with a fork, stir in garlic, lime juice and seasoning. Add cilantro and onions and mix. Taste and adjust seasoning if needed and set aside.
Assemble the Bowls
- In a bowl, add 1/2 cup of brown rice, 1/2 cup of tofu, and 1/3 cup of brown rice. Scoop 2 tbsp of guac and garnish with fresh lime juice and more cilantro. Enjoy!
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