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
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.
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.
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.