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Baked Tofu Burrito Bowl

This easy, baked tofu burrito bowl is ready in 30 minutes and a perfect colorful, balanced plant-based meal that’s healthy but extremely satisfying. It’s made with perfectly seasoned tofu crumbles, spicy rice, lots of vegetables, and the most delicious creamy salsa dressing to top it all off.

an overhead shot of a baked tofu burrito bowl with crumbled tofu, lettuce, black beans, spicy rice, avocado, peppers, and pico de gallo.

One of my go-to meals is a burrito bowl. The fact that this recipe uses baked tofu and vegetables makes it so much easier to meal prep and reduce washing up, too!

More Mexican-style recipes (not authentic necessarily, but Mexican inspired for sure!) on the blog you might like to try include this Vegan Black Bean Burrito Recipe, Crispy Mexican Potatoes (With Avocado Dip), and Mexican Pinto Beans Recipe.

Ingredient Notes

The exact quantities of the ingredients you need for this recipe are included in the recipe card at the bottom of this post. Here, I’ve added a few notes on the ingredients you need, plus a few potential substitutions you could make if you can’t eat/find a certain ingredient.

  • Tofu “Ground Beef”: For this baked tofu burrito bowl, I used my go-to tofu ground beef recipe. For more Mexican-style flavors, you could add more smoked paprika, chili powder, and cumin. This is an easy, baked tofu recipe that is perfect for burrito bowls.
  • Spicy Rice: I used micorwavable spicy rice for this burrito bowl – it’s easy, convenient, and guarantees delicious rice! You could make your own spicy rice alternative, though.
  • Vegetables: For this particular recipe, we use red and yellow bell peppers, red onion, and sweetcorn. You could add more vegetables if you like, such as sweet potato, mushrooms, and zucchini.
  • Black Beans: I think black beans are a must for any burrito bowl. I use plain, tinned black beans (drained and rinsed) for this bowl, but you could use my simple black beans recipe too. Or, creamy pinto beans would also be delicious!
  • Additional Toppings: Other ingredients needed for this epic baked tofu burrito bowl include avocado, lettuce, and pico de gallo (you could use a readymade one or make your own with chopped tomato, red onion, cilantro, and lime juice!).
  • Sauce: I used my creamy salsa dressing for this recipe. It’s made from a Greek yogurt base, so is low in calories and high in protein, and is ready in 5 minutes! You could also use this delicious creamy jalapeno dressing or this spicy avocado crema.

How To Make This Baked Tofu Burrito Bowl Recipe

Again, the exact step-by-step instructions and ingredient quantities will be in the recipe card at the bottom of this page. Below is an overview of making this recipe, plus some process shots to help you visualize how this recipe should turn out.

Step 1) Prepare the Tofu & Vegetables

To start, prepare your crumbled tofu according to the recipe instructions and spread it over one half of your lined baking tray. 

On the other half, spread your sliced peppers and red onion. If you’re using corn straight from the cob, I like to slice it off the cob and place this on the baking sheet to roast, too. Sprinkle the vegetables with some oil and spices, and then place the baking sheet in the oven for 25 – 30 minutes.

crumbled tofu and peppers and sweetcorn on a baking tray ready to be baked

Step 2) Prepare Your Dressing

While the tofu and vegetables cook, get everything else ready. That includes your dressing if using.

Here’s the exact recipe for the creamy salsa dressing, and here’s the creamy jalapeno sauce alternative!

Step 3) Prepare The Other Ingredients

While the tofu and vegetables cook, drain the black beans, slice your lettuce, and make your pico de gallo if you’re making one from scratch. Slice the avocado, too.

Step 4) Assemble the Bowl

To assemble, simply add all your baked burrito bowl ingredients to your bowl. Then, drizzle over your creamy salsa sauce and mix everything together to ensure you get a great bite with every forkful!

Expert Tips!

While the vegetables and avocado are delicious in slices, you could also cube them in even sizes so that you get almost a chopped salad effect when eating this burrito bowl!

This recipe can also be used as an actual burrito in a tortilla wrap. 

Use cubed tofu, like the tofu in this buffalo tofu wrap, if you would prefer. 

close up shot of a colorful baked tofu burrito bowl

What To Serve With Baked Tofu Burrito Bowls

This recipe is a whole meal all by itself! However, for some recipe inspiration that is along similar lines, make sure you check out:


I would recommend storing leftover ingredients separately (without the dressing added) to keep everything fresh and in top condition.

Simple reheat and mix everything together when you are ready to eat.

Store your leftovers in an airtight container in the refrigerator for up to 3-5 days. You could freeze more components of this recipe in airtight containers for up to 3 months, although check that the rice is suitable for freezing.

Defrost fully in the refrigerator before reheating and make sure you use ingredients within 24 hours of defrosting.


Is this recipe suitable for vegans?

This recipe is suitable for vegans other than the creamy salsa dressing component. However, for this you could simply substitute the Greek yogurt element for a plant-based alternative!

Is this recipe gluten-free?

Yes, this recipe should be gluten-free without any necessary changes.

Can I use cubed tofu instead of crumbles?

Absolutely! You could make buffalo tofu or tofu nuggets, or simply marinate the tofu in your own blend of Mexican-style flavours for this recipe.

Can I use this recipe in a burrito instead of in a bowl?

Yes, this recipe is equally delicious served as a burrito instead of as a burrito bowl!

What other ingredients can I add?

You could add jalapenos, cheese, nacho chips, sweet potato, refried beans, sour cream, and pickled red onions to this recipe.

baked tofu burrito bowl assembled
Baked Tofu Burrito Bowl

Baked Tofu Burrito Bowl

Yield: 2-3 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This easy baked tofu burrito bowl is ready in 30 minutes and the perfect colorful, balanced plant-based meal that’s healthy but extremely satsifying.


  • 1 x Tofu Ground Beef (double the recipe to serve 4)
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 1 tbsp olive oil
  • 0.5 tsp cumin
  • 0.5 tsp smoked paprika
  • 80g sweetcorn
  • 400g Mexican spicy rice (I use the microwaveable packets for this recipe!)
  • 1 (400g) tin black beans, drained
  • 5 tbsp pico de gallo
  • 1 avocado, sliced or cubed
  • 2 little gem lettuce, sliced
  • 1 cup creamy salsa dressing


  1. Preheat your oven to 200C | 395F and line a large baking sheet with baking paper.
  2. Make the tofu ground “beef” according to the recipe instructions. Spread the tofu mixture on one side of the baking sheet, and use the other side for the sliced peppers and onion. 
  3. Drizzle the vegetables in the olive oil and sprinkle over the cumin and smoked paprika, mixing to ensure all the vegetables are coated.
  4. Bake for 25- 30 minutes until the tofu is crunchy and the vegetables are cooked.
  5. Cook the rice according the package instructions.
  6. Make your creamy salsa dressing, if using.
  7. To assemble, add the rice, tofu, cooked vetetables, sweetcorn, black beans, lettuce, avocado, and pico de gallo to a large bowl.
  8. Drizzle over your dressing and any additional toppings (pickled red onions, cheese, jalapenos) and then stir everything together so you get a delicious forkful with every bite!


You could also make this baked tofu burrito bowl with this creamy jalapeno sauce instead of the creamy salsa.

If you would prefer to use cubed tofu, the crispy buffalo tofu used in this recipe would be a fantastic addition! 

You could make your own spicy rice using white rice, tomato paste, smoked paprika, and chili powder. Or, you could make this fun and flavorful Nando-style spicy rice.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 773Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 36mgSodium: 840mgCarbohydrates: 83gFiber: 16gSugar: 11gProtein: 40g

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