Tofu Burrito Bowls


Last Updated on March 8, 2022

Save your money on takeout and make these delicious tofu burrito bowls filled with cilantro lime rice, crispy tofu crumbles, fajita veggies, and a homemade guacamole!

Tofu burrito bowls

These burrito bowls are the perfect vegetarian meal prep for the week. You can prepare all of the ingredients a few days in advance, and assemble them throughout the week for a delicious lunch or dinner.

These bowls have ALL of the goods, like cilantro lime rice, crispy tofu crumbles, fajita veggies, and homemade guacamole. You can even make them vegan by swapping your favorite vegan shredded cheese!

Tofu Burrito Bowls

Burrito bowls are one of my favorite weekday meals because there are so many ways to customize them. You can serve them on a bed of rice or lettuce, eat them with tortilla chips, or add the fillings to a tortilla and eat them as tacos.

They’re packed with plant-based protein and fiber, and are so flavorful.

What you’ll need to make vegetarian burrito bowls

These bowls take a little bit of prep work, but they’re worth every minutes. Here’s how to make vegetarian burrito bowls:

  1. Prepare the cilantro lime rice. Cook your rice as you normally would, then mix it with lime juice, lime zest, salt, garlic, and cilantro once ready.
  2. Crumble the tofu. The tofu gets crumbled and crisped in a pan with some oil and a few simple spices. The longer is sits in the pan, the crispier the pieces get.
  3. Cook the veggies. Once the tofu is ready, remove it from the pan and cook the fajita veggies in the same pan to save some dishes.
  4. Prepare your guacamole
  5. Assemble the bowls. Now that all of your ingredients are prepared, assemble your bowl with all of your favorite toppings!
tofu recipes

I love to top my burrito bowls with canned black beans, shredded cheddar cheese, lettuce, tomatoes and hot sauce. These bowls are super versatile, and could be made with any toppings you have around.

You guys are going to love them!

Other tofu recipes you’ll love:

Crispy Orange Tofu

Firecracker Tofu

Tofu Egg Roll in a Bowl

Tofu Burrito Bowls

5 from 2 votes
Course: Main


Prep time


Cooking time


Total time



NOTES: For the tofu, you can use your favorite taco spice mix in place of all of spices listed.


  • Tofu Crumbles
  • 1 package 1 extra firm tofu, drained

  • 2 tbsp 2 olive oil

  • 2 tbsp 2 soy sauce, or coconut aminos for gluten-free

  • 1 tsp 1 cumin

  • 1 tsp 1 paprika

  • 1 tsp 1 smoked paprika

  • 1/2 tsp 1/2 garlic powder

  • 1/2 tsp 1/2 black pepper

  • 1/4 tsp 1/4 cayenne

  • 1/4 tsp 1/4 salt, plus more to taste

  • Cilantro Lime Rice
  • 1 cup 1 uncooked white rice

  • 2 cups 2 water

  • 1 tsp 1 olive oil

  • 1 clove 1 garlic, crushed

  • 1/2 tsp 1/2 salt, plus more to taste

  • 1/4 cup 1/4 cilantro, chopped

  • Juice from 1/2 lime

  • 1 tsp 1 lime zest

  • Fajita Veggies
  • 1 1 onion, sliced- I used half red and half yellow onion

  • 2 2 red bell peppers, sliced

  • 1 tsp 1 cumin

  • 1 tsp 1 paprika

  • 2 tbsp 2 oil

  • Salt & pepper

  • Guacamole
  • 2 large 2 avocados

  • 1/4 1/4 red onion, diced

  • Juice from 1/2 lime or lemon

  • 1 tbsp 1 chopped cilantro

  • Salt & pepper

  • Pinch red pepper flakes

  • Serve with
  • 1 1 can black beans, drained and rinsed

  • Chopped lettuce

  • Diced tomatoes

  • Shredded cheese

  • Hot sauce


  • Cilantro Lime Rice
  • Heat a pot on medium heat and add in the uncooked rice with the tsp of olive oil. Stir it together for 1-2 minutes, then add in the crushed garlic. Pour in two cups of water, raise the flame to high, cover the pot and let the water come to a boil. Once boiling, reduce the heat to low and let the rice cook for about 20-25 minutes, until all the water has evaporated.
  • Remove the pot from the flame and let the rice sit for 10 minutes, then fluff it with a fork. Mix in the lime juice, lime zest, cilantro and salt. Adjust the salt to your liking and set aside.
  • Crumbled Tofu
  • Heat a large skillet on medium heat for 1 minute, then add in the 2 tbsp of oil- nonstick pans work best. Pat the tofu dry then crumble it into bits directly into the pan and let it cook over a medium heat for about 10 minutes, stirring occasionally.
  • Add in the soy sauce, and continue to cook for another 10 minutes, stirring every few minutes until the tofu starts to brown.
  • After about 20 minutes, add in all of your spices- I like to drizzle an extra tsp of oil when adding the spices. Continue to cook the tofu for another 10-15 minutes until its crisp.
  • Fajita Veggies
  • Once your tofu is ready, remove it from the pan and add in 2 tbsp of olive oil. Add in the sliced peppers, sliced onions and spices and cook it over medium heat for 8-10 minutes.
  • Guacamole
  • Mash the avocado in a bowl and add in the lime juice, diced red onion, cilantro and spices. Adjust the seasoning to your liking.
  • Assemble your bowls
  • Add shredded lettuce to a bowl- I like to add a little lemon juice, salt & pepper to the lettuce. Top it with the tofu crumbles, rice, fajita veggies, black beans, guacamole, diced tomatoes and your favorite shredded cheese. Top everything with hot sauce and enjoy!

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!

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