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tofu chorizo burrito bowl with rice, pico de Gallo, and vegan cheese on top
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5 from 12 votes

Chorizo Tofu Burrito Bowl

This tofu burrito bowl is packed with flavor from chorizo-style tofu and this incredible mixture of stewed black beans and red lentils. Serve over rice with your favorite burrito fillings, like cilantro, salsa, and vegan cheese or sour cream.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main, Main Course
Cuisine: Mexican, Mexican Inspired
Keyword: chorizo tofu, tofu burrito bowl, tofu chorizo
Servings: 4
Author: Vegan Richa

Ingredients

For the Chorizo Tofu

  • 7 ounces firm or extra firm tofu pressed for at least 15 minutes and then crumbled
  • 2 tablespoons tomato paste
  • 2 teaspoons oil
  • 1 1/2 tablespoons soy sauce Use tamari for gluten-free.
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 teaspoons chili powder blend You can use mild or hot of choice.
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne , use less for less heat

For the Black Beans and Lentils

  • 1 teaspoon oil
  • 2 cloves garlic minced
  • 1/2 cup chopped onion
  • 1/2 cup chopped carrots
  • 1/4 cup chopped bell pepper
  • 1/2 teaspoon salt
  • 1.5 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1.5 tablespoon tomato paste
  • 3 cups water divided
  • 1/3 cup dried split red lentils
  • 15 ounce can black beans drained, or use 1 1/2 cups cooked black beans or other beans of choice, like white beans or chickpeas
  • 2 tablespoons vegan sour cream or non-dairy yogurt or non-dairy cream. Choose soy- and/or nut-free, if needed.

For garnish

  • vegan cheddar shreds, chopped onion, tomato, pickled jalapeño, cilantro, green onion, crushed tortilla chips, and/or any other burrito fillings you like!
US Customary - Metric

Instructions

Make the tofu chorizo.

  • Preheat the oven to 400° F (205° C).
  • Press and crumble the tofu, if you haven't already.
  • In a bowl, add all of the remaining tofu ingredients, and mix really well. Then, add in 2 tablespoons or more of water to make it into a smooth marinade, because it will be a little clumpy with all of those spices. Once the mixture is smooth, reserve 2 teaspoons of this mixture to add to the beans.
  • To the remaining mixture, add the crumbled tofu and toss well to coat.
  • Spread the tofu out onto a parchment-lined baking sheet, making sure to space it out a bit, so that they don't stick to each other too much. Bake for 18 to 25 minutes. Check in at the 17 or 18 minute mark, and move the tofu around, so that the some pieces on the edges that are getting crispy can be moved to the center, and the softer tofu from the center of the pan can have some time to crisp up on the edge of the pan. Continue to bake until most of the tofu is slightly crispy.
  • Remove the baking pan from the oven and set aside.

In the meantime, make the black bean and red lentil mixture.

  • Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and cook for a few seconds.
  • Add the onion and a good pinch of salt, and mix and cook until the onion is golden. Add a splash of the water in between to help the onions brown evenly and to help conduct the heat evenly.
  • Mix in the carrots, peppers, salt, and spices and cook for 2 minutes, then add the reserved spice paste, tomato paste and half of the water. Mix the spice paste in, then add the remaining water along with the lentils and black beans. Mix well, then cover and cook for 22 to 25 minutes, or until the lentils are very well done.
  • Check midway and stir, as well, adding more water if the mixture is drying out too much.
  • When the lentils are well cooked, taste and just salt and flavor, then mix in the vegan sour cream. At this time, you can also add in a little bit more water or liquid if it is drying out too much.
  • Bring to a good boil, then switch off the heat. Serve in a bowl on its own or with rice, and then top it with the chorizo tofu and your burrito bowl toppings of choice.

Video

Notes

Nutrition data doesn't include optional toppings, rice, etc.
To make this recipe soy-free, use crumbled up chickpeas or chickpea tofu instead of tofu for the chorizo, and use coconut aminos instead of soy sauce.
Alternate proteins: Use tempeh, pumpkin seed tofu, seitan, soycurls (soak, drain and use), vegan chicken. 
To make this nut-free, use a nut-free non-dairy sour cream or yogurt.
For gluten-free, use tamari instead of soy sauce.
Don’t  over-bake the tofu chorizo,  as the spice and tomato marinade can burn and turn bitter
 
 

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Sodium: 689mg | Potassium: 765mg | Fiber: 15g | Sugar: 5g | Vitamin A: 4195IU | Vitamin C: 22mg | Calcium: 157mg | Iron: 5mg