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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