Name: Enchilada Tofu Burrito Bowls Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: Mexican
Ingredients: 14 oz extra firm tofu; 8 oz enchilada sauce; 1/2 large lime, juiced; 1 teaspoon cumin; 1/4 teaspoon salt; 4 servings cooked white rice; 1 batch homemade guacamole; Salsa (fresh or store-bought), to taste

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Introduction

This enchilada tofu burrito bowl is a flavorful and satisfying meal that’s perfect for a quick weeknight dinner. Packed with seasoned tofu, tangy enchilada sauce, and fresh toppings, it’s a delicious twist on traditional Mexican flavors.

A white speckled bowl contains a base of fluffy white rice topped with three separate layers: on the left, bright reddish-orange cubed tofu pieces coated in a thick, textured sauce; on the top right, a chunky guacamole layer with vibrant green mashed avocado mixed with halved red cherry tomatoes and small green herb pieces; on the bottom right, fresh diced tomatoes mixed with finely chopped green herbs. Small green cilantro leaves are scattered on the rice and around the bowl, which sits on a white marbled surface. In the background, a white bowl filled with light yellow tortilla chips is partially visible with more cilantro leaves scattered nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 oz extra firm tofu
8 oz enchilada sauce
1/2 large lime, juiced
1 teaspoon cumin
1/4 teaspoon salt
1 batch homemade guacamole
4 servings cooked white rice
Salsa (fresh or store bought), to taste

Instructions

Step 1: Drain the tofu and wrap it in a kitchen towel, covering the top and bottom completely.
Step 2: Place a cast iron skillet or a heavy object on top of the wrapped tofu to press it for 25 minutes, removing excess moisture.
Step 3: Cook white rice according to package instructions or use a rice cooker for convenience.
Step 4: Once pressed, dice the tofu into small chunks and spread evenly on a baking sheet lined with parchment paper to prevent sticking.
Step 5: Bake the tofu at 400°F (200°C) for 20-25 minutes, stirring once halfway through, until the tofu starts to dry out but is not burnt.
Step 6: Heat a skillet over medium-high heat and add the baked tofu, enchilada sauce, lime juice, cumin, and salt.
Step 7: Cook for 10-15 minutes, stirring frequently, until the sauce thickens and coats the tofu evenly.
Step 8: Serve the tofu over a bed of white rice and top with homemade guacamole and salsa of your choice.

Tips & Variations

For extra smoky flavor, add a pinch of smoked paprika to the sauce mixture.
Use brown rice or quinoa for a heartier, fiber-rich base.
Substitute store-bought guacamole with sliced avocado if you’re short on time.
Add black beans or corn for additional texture and protein.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water if the sauce has thickened too much.

How to Serve

A white bowl sits on a white marbled texture holding a dish with three main parts on a bed of white rice: the front left contains reddish-brown seasoned tofu cubes with a slightly dry texture; the back center has a scoop of green guacamole mixed with small red tomato pieces and some visible herbs; the right side shows fresh diced red tomatoes mixed with small green herb bits on top of the rice. Small green herb leaves are scattered over the rice for garnish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of extra firm tofu?

Extra firm tofu is best for this recipe because it presses well and holds its shape during cooking. Soft tofu will likely break apart and won’t achieve the desired texture.

Is this recipe suitable for meal prep?

Yes, these burrito bowls make great meal prep options. Keep the tofu, rice, and toppings stored separately to maintain freshness and assemble when ready to eat.