Ready in under 20 minutes, these tofu beef burrito bowls are loaded with bold flavor and built for real-life weeknights.
Featuring my smoky homemade tofu 'beef' crumbles and buttery avocado, plus shortcut rice, garlicky peppers, black beans, and a drizzle of vegan nacho-style cashew queso or dairy-free sour cream, this is the kind of plant-based dinner you'll actually crave.
This burrito bowl was born out of pure necessity. As much as I'd love to grab a loaded vegan Mexican bowl from a restaurant, there just aren't any decent options near me.
The closest is all the way in London-and let's be honest, that's a bit far to go for dinner and back.
So I started making my own versions at home, with everything I actually want in a bowl: smoky tofu crumbles, fresh veg, something creamy, and plenty of flavour.
Step by Step instructions
Step 1:
Sauté your veg: Heat olive oil in a pan over medium heat. Toss in sliced peppers and onions. Sauté for 6 - 8 minutes until they start to char and soften. Stir in garlic, season with salt and pepper, and cook for another minute until fragrant.
Step 2:
Heat the rice, tofu beef & beans:
Microwave the rice according to the packet. While that's going, reheat your pre-cooked tofu beef crumbles (seasoned with my go-to taco seasoning) and then after the rice, microwave the black beans until warmed through-about 60-90 seconds depending on your microwave.
Step 3:
Build your bowls: Split the rice between two bowls. Add black beans, sweetcorn, lettuce, tofu beef, and sautéed veggies. Fan out avocado slices on top and finish with a fresh lime wedge.
Finish with a generous drizzle of cashew queso or a spoonful of dairy-free sour cream. Top with coriander or hot sauce if you like a little kick!
It's fresh, filling, and ridiculously satisfying-especially for something that takes less than 20 minutes to throw together. I always batch the tofu beef ahead of time, then just microwave rice, sauté some peppers and garlic, and layer it all up.
It's got crunch, creaminess, plant-based protein, and a proper hit of flavour in every bite.
Tips and Suggestions:
Cooking Tip: Add a pinch of smoked paprika to the sautéed peppers for extra depth.
Time-Saver: Prep the tofu crumbles and slice your veg in advance.
Equipment Note: Use a cast-iron skillet for a better char on the peppers and onions.
Swaps: Use vegan chicken-style strips or lentil taco meat instead of tofu beef.
Make it spicy: Add pickled jalapeños or a drizzle of chipotle hot sauce.
Did you try this recipe?
Let me know what you thought by leaving a comment below and sharing it on Instagram, Facebook, & Pinterest!
Thank you so much!
Meg x
Easy Vegan Meal Prep Burrito Bowls
Ingredients
- 2 cups cooked white rice, microwave rice keeps this extra quick
- 1.5 cups cooked tofu beef crumbles, seasoned with homemade taco seasoning
Veggies & Add-Ins
- 1 cup canned black beans, drained and rinsed
- 1 cup shredded lettuce, romaine or iceberg
- ½ cup sweetcorn, fresh, canned, or frozen + thawed
- 1 ripe avocado, sliced
- 1 red bell pepper, thinly sliced
- ½ medium onion, thinly sliced
- 2 cloves garlic, minced, half for peppers and onions and half for beans
- 1 lime, quartered
- Salt and pepper to taste
Optional Toppings
- Vegan nacho cashew queso
- Dairy-free sour cream
- Fresh cilantro/coriander
- hot sauce
- crushed tortilla chips
Instructions
- Sauté your veg: Heat olive oil in a pan over medium heat. Toss in sliced peppers and onions. Sauté for 5-6 minutes until they start to char and soften. Stir in garlic, season with salt and pepper, and cook for another minute until fragrant.
- Heat the beans: Drain and rinse the beans, then Gently heat with half the garlic, a twist of salt and pepper.
- Heat the rice and tofu beef: Microwave the rice according to the packet. Meanwhile, reheat your pre-cooked tofu beef crumbles (seasoned with my go-to taco seasoning blend) in a pan or microwave.
- Build your bowls: Split the rice between two bowls. Add black beans, sweetcorn, lettuce, tofu beef, and sautéed veggies. Fan out avocado slices on top and finish with a fresh lime wedge.
- Finish with a generous drizzle of cashew queso or a spoonful of dairy-free sour cream. Top with coriander or hot sauce if you like a little kick!
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