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Easy Enchilada Tofu Burrito Bowls

 
These easy enchilada tofu burrito bowls with homemade guacamole and salsa are a delicious vegan dinner! 

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

Chipotle is one of my favorite restaurants to eat at.

As a vegetarian, there aren’t a lot of mainstream restaurants that offer a cohesive meal that is veggie friendly like Chipotle does.

I decided to recreate the theme of Chipotle’s “burrito bowls” for this recipe.

I felt like I was eating out in my kitchen!

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

The tofu for this recipe is not like the sofritas that Chipotle has.

I decided instead to make a super easy and minimalistic tofu recipe without a lot of fancy ingredients.

I was really surprised at just how delicious and full of flavor the tofu was (with only 4 ingredients!)

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

First, to get the texture of the tofu just right, I baked it on parchment paper after it had finished pressing.

This allows a lot of the moisture to bake out in the oven, so that we don’t end up with mushy tofu.

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

The other key to the incredible flavor is that I made both homemade guacamole and homemade salsa, both of which are easier than you think!

With just a few minutes of prep time you can really up flavor of this dish and make it crazy good!

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

I love the flavor of fresh salsa and freshly made guac.

It really makes me feel like I’m eating out at a fancy Mexican restaurant!

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

For the rice in this recipe, I just cooked some white basmati rice in a slow cooker.

No seasoning of the rice is required, as it will get tons of flavor once mixed with the other ingredients of the burrito bowl.

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

I literally could not stop saying how good this was while eating it.

My husband and I both ate huge bowls and there was still a big serving leftover for my lunch the next day!

This was by far worth every second it took to make it. I will be making burrito bowls at home more often now!

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

I reheated the leftovers the next day for my lunch and the tofu kept its texture perfectly and everything was just as delicious as the night before.

If you love chipotle, or just love really really good Mexican food, try these easy enchilada tofu burrito bowls and let me know what you think!

 

Yield: 4 servings

Easy Enchilada Tofu Burrito Bowls

Easy enchilada tofu burrito bowls with homemade guacamole and salsa. Bring chipotle to your kitchen with this delicious recipe! #vegan #burritobowls #tofuburritobowls

Easy enchilada tofu burrito bowls recipe with homemade guacamole and salsa. A delicious meatless vegan dinner recipe for Mexican night.

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour

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
  • 1 batch homemade salsa
  • 4 servings of cooked white rice, for serving

Instructions

  1. Drain tofu and place in between a kitchen towel, so that the towel is covering the top and bottom of the tofu
  2. Place a cast iron skillet or other heavy object over the tofu and let press for 25 minutes
  3. Cook rice according to instructions (I used a rice cooker for convenience)
  4. Once tofu has finished pressing, dice into small chunks and place on a baking sheet that is lined with parchment paper (the parchment paper is important for the cooking)
  5. Bake at 400 degrees for 20-25 minutes, stirring once, until the tofu begins to dry out but is not burnt
  6. Heat a skillet on medium high heat and add the tofu, enchilada sauce, lime, cumin, and salt
  7. Cook for 10-15 minutes on medium high heat, stirring frequently, until sauce thickens up and coats tofu
  8. Serve burrito bowls with a bed of white rice and topped with the tofu, homemade guacamole, and homemade salsa

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 313Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 630mgCarbohydrates: 51gFiber: 3gSugar: 5gProtein: 15g

Nutritional information is calculated automatically and may not be completely accurate

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!


 

 

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Elizabeth

Wednesday 23rd of January 2019

Absolutely love this recipe!!!! Making it as I type ! So delicious!

Joy Shull

Thursday 24th of January 2019

So glad you love the recipe, thanks for sharing!!

S Bordeaux

Tuesday 28th of August 2018

this is the BOMB. i've literally made this 3x including right now. so delicious!!!

Joy Shull

Wednesday 29th of August 2018

Awesome, so glad you enjoyed the recipe!!

Griselda

Thursday 4th of January 2018

One thing that wasn’t listed was the temperature of the oven for the baking of the tofu! I did 300 degrees faranheit to 325. I’m baking it as I type this! Haha. Let’s hope it turns out well.

Joy Shull

Friday 5th of January 2018

Oops, my apologies for the oversight! I have updated the recipe to reflect the missing information. I hope you enjoyed the recipe!