Vegan Burrito Bowls with Tofu Crumbles and Cilantro Lime Rice
Plant-based and gluten-free but you wouldnt know it! Kid approved and so easy to customize.
Servings: 4 servings
Ingredients
Cilantro Lime Rice
- 1 1/2 cups long grain white rice 3 cups cooked rice
- 1/2 tsp kosher or sea salt
- 1/2 cup finely chopped cilantro
- 1 tsp lime zest
- 1 Tbsp fresh lime juice
Veggie Tofu Crumbles
- 1 (15 oz) pkg extra-firm or firm tofu
- 1 Tbsp avocado or vegetable oil
- 1 cup finely grated carrot (1 large carrot)
- 1 cup chopped baby spinach or 1/2 cup grated zucchini
- 1 cup jarred mild salsa
- 1/2 tsp kosher or sea salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika or regular paprika
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
Toppings (optional)
- 1/2 cup shredded red or green cabbage
- 1 avocado, diced or guacamole
- 1 cup grape or cherry tomatoes, diced
- 1/4 chopped cilantro, for garnish
- lime wedges, for garnish
Instructions
Cilantro Lime Rice
- If using uncooked rice, get that started first. I like to cook mine in the instant pot but you can also cook it on the stove. For Instant Pot, add rice, 2 cups of water, and the salt to the insert. Cook on high pressure for 8 minutes, then allow to natural release pressure for 10 minutes. Release the rest of the pressure then remove lid and fluff rice with a fork. For stove top, boil 3 cups of water in a pot. Stir in rice and salt. Cover, turn heat down to medium/medium-low, and allow to simmer until rice is cooked and the water has been absorbed. Turn off heat and allow to rest for 5 minutes. Remove lid and fluff rice with a fork.
- Once rice is cooked, stir in cilantro, lime zest, and juice. Taste then add more salt if needed. Keep warm until ready to serve.
Veggie Tofu Crumbles
- Cut tofu into 4 large pieces then pat dry with a kitchen towel or a couple layers of paper towels. Heat oil in a skillet (I like to use non-stick) over medium-high heat. Crumble tofu directly into the pan (or you can do it onto a plate first if you prefer). Make sure there aren't any large peices of tofu left. It should look like the texture of ground meat after you cook it with a few larger bits here and there. Once all the tofu is in the pan, leave it to brown for 2 to 3 minutes. As the tofu starts to get brown stir in every 30 seconds to a minute to dry it out and brown it really well. This process should take about 10 minutes.
- Once the tofu is browned, add the grated carrot and chopped spinach. Cook until spinach is wilted, about 1 minute. Stir in the salt and spices and cook for 30 seconds. Add salsa and simmer unti most of the liquid in the pan has evaporated.
- To serve, add rice to bowls then top with tofu crumbles. Add desired toppings then enjoy!