Tofu Crumble Burrito Bowl

I love me a good burrito bowl. The beans, the rice, the veggies, the guacamole – bring it on! And although my hubby has made excellent progress with his elimination diet (we have re-introduced a ton of food so far!), beans are still a no-go. They are just so darned hard to digest. I try to keep most of our meals soy-free, but have upped the tofu & tempeh in recent months to ensure we’re getting enough protein without the beans.

Tofu Crumble Burrito Bowl (serves 4)

2/3 of a cup of quinoa – rinse & place in a pot with double the amount of water, bring to a boil and simmer until the water has cooked off

Tofu Crumbles

1/2 of an 8 oz package of firm tofu, crumbled

1 tbsp of coconut aminos

1 tsp of apple cider vinegar

1 tsp of cumin

1 tsp of paprika

1/2 tsp of chili powder

a pinch of cayenne

salt & pepper to taste

While your quinoa is cooking, heat a wok on the stove to medium heat. I added a bit of water, the tofu, coconut aminos, apple cider vinegar & spices and sautéed it for 7 minutes until it looked cooked through.

Remove your tofu from heat, give your wok a quick wipe down.

Sautéed Veggies

1 clove of garlic, minced

2 small zucchini, sliced

1 red bell pepper, chopped

1 small, red jalapeno, de-seeded & chopped

2 large handful of spinach, roughly chopped

I added a bit of olive oil to the pan this time and sautéed the zucchini & garlic for a few minutes. I then added the pepper and continued to cook for a few more minutes. Lastly, I added the spinach and just cooked for 1 minute until it wilted a bit.

Raw Veggies

2 parisian cucumbers, cut in half lengthwise & sliced (or just chop up whatever kind of cucumber you have on hand)

1 large tomato, roughly chopped

Layer the quinoa in your bowl first, then your sautéed veggies, tofu crumbles finishing it off with your raw veggies. I garnished ours with a bit of cilantro, fresh lime wedges and chopped avocado. You could also add some vegan sour cream.

I have shared this at my favourite bloghops: Healthy Vegan Fridays & Plant Based Potluck Party

8 thoughts on “Tofu Crumble Burrito Bowl

    1. It was tough at first, but gets easier with time… especially now that we have re-introduced a lot of things. The processing of tofu makes it easier to digest. So although tofu & tempeh are fine, edamame is out.

  1. This sounds delicious! I would never have thought of having tofu in Mexican food until last winter when I had it in a burrito at an airport, of all places–it was very good. My family can eat beans so continues to make Mexican food with beans, but maybe we’ll try tofu now that I have this seasoning idea.

    Do you cook your veg in the wok, too? I would, just to save cleaning out another pan. I’ve found that a lot of things can be cooked in a wok…but not spaghetti…you can’t get water to a full boil in a wok, or at least not in my wok. That was some terrible, crunchy/soggy spaghetti! We had just moved and couldn’t find another pot.

    1. I tried Mexican food much too late in life, I have some serious making up to do ;p Sounds like you do too! I personally prefer beans, but this is a nice change.
      I meant to make a note about that, I just gave the wok a quick rinse in between. Definitely no need to dirty extra dishes ;p
      Haha, I have never tried cooking spaghetti in a wok and I think I will be sure not to with this story 😉

  2. Hi Kimmy,,
    This must be heavenly! It reminds me of my favorite Chipotle Veggie Bowl but better, with quinoa and all of these delectable ingredients. Thank you sharing this healthy and delicious recipe at the Plant-based Potluck Party Link Up!

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