Burrito Bowl with Quinoa Tofu Taco Filling

Total Time: 35 MINUTES

Cook Time: 25 MINUTES

Prep Time: 10 MINUTES

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  • 1/2 cup Quinoa (uncooked)
  • 227g Tofu (extra fimr, crumbled)
  • 2tbsps Extra virgin olive oil
  • 2 1/2 tsps Chili powder
  • 1 1/2 tsps Cumin
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1/2 tsp Sea salt
  • 1 cup Salsa
  • 1 tbsp Lime Juice
  • 1 tsp Nutritional yeast
  • 2 Red bell peppers (sliced)
  • 1/2 Head romaine lettuce heads (chopped)
  • 1 cup Black beans (cooked)
  • 2 Avocado (diced)


  1. Cook quinoa according to package directions
  2. Meanwhile, in a dry non stick skillet, over medium heat add the crumbled tofu. Cook, stirring often, until just golden brown, about 8 to 10 minutes. Transfer the tofu to a dish and set aside
  3. Add the oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine the add half of the salsa, lime, nutritional yeast and browned tofu.
  4. Spread the quinoa and tofu mixture into a flat even lay in the pan and let caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.
  5. To the same pan add the red pepper and adjust heat to medium-high. Let the peppers cook for 8 to 10 minutes until tender and slightly charred.
  6. To assemble the burrito bowl, divide the quinoa mixture, red peppers, romaine, black beans, and avocado between bowls. Top with remaining salsa and enjoy!


Free From: gluten, dairy, sugar, nuts
Leftovers: Refrigerate in an airtight container for up to five days. To keep avocado from browning, dice just before serving.
Additional toppings: Add coriander, sliced jalapenos, cheese, sour cream, diced tomatoes or lime wedges.

Nutrition Information:

YIELD: 4 servings

Serving Size: 1

Amount per serving

Calories: 452



FIBER: 16g



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