Easy Spicy Vegan Buffalo Tofu Burrito Bowl Recipe
The genesis of my Spicy Vegan Buffalo Tofu Burrito Bowl recipe traces back to a memorable trip to a bustling street market in New York. I found myself immersed in a whirlwind of colors, sounds, and tantalizing aromas from various food stalls. Amidst the hustle, I stumbled upon a small, unassuming booth selling vegan delights.
As I approached, the enticing aroma of spicy buffalo sauce mingled with the sizzle of cooking tofu caught my attention. I watched in fascination as the vendor expertly cooked cubes of tofu to crispy perfection, coating them in a luscious buffalo sauce that promised a fiery kick. Intrigued, I decided to give it a try.
How to Recreate this Tofu Burrito Bowl
Inspired by this experience, I set out to recreate the magic in my own kitchen. Armed with tofu, an array of colorful vegetables, and a homemade buffalo sauce recipe, I embarked on my culinary adventure. The kitchen buzzed with excitement as I chopped, sautéed, and roasted, eagerly anticipating the final result.
As the aroma of spicy buffalo sauce filled the air, I knew I had succeeded. Each component came together harmoniously, creating a dish that was not only delicious but also satisfying and nutritious. With a sprinkle of fresh cilantro and a dollop of plant-based sour cream, the Spicy Vegan Buffalo Tofu Burrito Bowl was complete.
Since then, this recipe has become a staple in my kitchen—a go-to for quick and flavorful meals that never fail to impress. Whether enjoyed on a busy weeknight or shared with friends at a casual gathering, the Spicy Vegan Buffalo Tofu Burrito Bowl continues to evoke the spirit of that bustling street market and the joy of discovering new culinary delights.
Chef’s Notes – Spicy Vegan Buffalo Tofu Burrito Bowl
- For extra flavor, marinate the tofu in the buffalo sauce for 30 minutes before cooking.
- To achieve crispy tofu, make sure to pat the tofu dry with paper towels before cooking to remove excess moisture.
- Feel free to customize the bowl with your favorite toppings such as sliced jalapeños, shredded carrots, or black beans.
- This recipe can easily be doubled or halved depending on your serving needs. Adjust the ingredient quantities accordingly.
- Store any leftover buffalo sauce in an airtight container in the refrigerator for up to one week. Reheat gently before using.
- Best served with light and creamy soups like our Easy Coconut Tomato Soup and Quick Cauliflower, Leek, and Potato Soup
Spicy Vegan Tofu Bowl
Get ready to tantalize your taste buds with this Spicy Vegan Tofu Bowl! Packed with crispy tofu, fresh veggies, and a zesty buffalo sauce, this dish is perfect for a quick, healthy, and gluten-free lunch. It’s a flavor explosion in every bite, ideal for meal prepping or a satisfying work lunch. Dive into this delicious bowl and enjoy a burst of flavors that will keep you coming back for more!
4
servings10
minutes20
minutes350
kcal30
minutesKeep the screen of your device on
Ingredients
- For the Tofu Bowl
1 pound extra firm tofu cut into 1½-inch cubes
2 tsp vegetable oil (canola or similar)
2½ cups cooked brown rice (warm or at room temperature)
2½ cups chopped romaine lettuce or mixed greens
1 small red onion thinly sliced
1 large avocado sliced
1/4 cup diced sweet bell pepper (yellow or red)
3 tbsp plant-based sour cream or plain yogurt (optional)
1 tbsp chopped fresh cilantro
- For the Buffalo Sauce
4 tbsp plant-based margarine
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup hot sauce (your choice)
1/2 tsp tamari or soy sauce (gluten-free if needed)
1 tbsp apple cider vinegar
1/2 tsp coconut sugar
- Alternative Ingredients:
Tofu: Tempeh or chickpeas for a different protein source.
Canola Oil: Olive oil or avocado oil.
Brown Rice: Quinoa or cauliflower rice for a low-carb option.
Red Onion: Green onions or shallots.
Avocado: Guacamole or omit if allergic.
Sweet Bell Pepper: Any color bell pepper or omit if preferred.
Vegan Sour Cream: Cashew cream or omit for a lower-calorie option.
Vegan Butter: Coconut oil or olive oil for the buffalo sauce.
Soy Sauce: Coconut aminos for a soy-free alternative.
Directions
- Prepare Tofu: Preheat your oven to 425°F. Heat the vegetable oil in a nonstick pan over high heat until shimmering. Add the tofu cubes and cook until all sides are lightly browned (about 5 minutes). Transfer the tofu to a parchment-lined baking sheet and roast in the oven for 15-20 minutes until golden brown.
- Buffalo Sauce: While the tofu is roasting, melt the plant-based margarine in a small saucepan over medium-low heat. Stir in garlic powder, onion powder, hot sauce, tamari/soy sauce, apple cider vinegar, and coconut sugar. Cook until well combined (about 2 minutes).
- Assemble Bowl: In serving bowls, layer the cooked brown rice as the base. Top with chopped lettuce or greens, sliced red onion, avocado slices, and diced bell pepper.
- Finish Tofu: Once the tofu is done roasting, toss it in the prepared buffalo sauce until evenly coated.
- Serve: Add the buffalo tofu to the bowls. Garnish with fresh cilantro and a dollop of plant-based sour cream if using. Serve immediately.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- baking sheet
- mixing bowls
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 700mg
- Fiber: 8g
- Sugar: 4g
- Vitamin A: 1500IU
- Vitamin C: 30mg
- Calcium: 150mg
- Iron: 3mg
Quick Cauliflower, Leek, and Potato Soup
Cooks in 15 minutesDive into the warmth of our Quick Cauliflower, Leek, and Potato Soup! This recipe promises a delightful blend of flavors and textures, perfect for chilly winter evenings. Ready in just 15 minutes, it’s not only a time-saver but also a health booster, being vegan and gluten-free. Embrace the simplicity of this dish that even a novice cook can master, inspired by the culinary finesse of top chefs.
Coconut Tomato Soup
Cooks in 40 minutesDifficulty: EasyDive into the rich, creamy goodness of this Coconut Tomato Soup! Infused with aromatic herbs and the smoothness of coconut milk, this vegan and gluten-free bisque is a comforting bowl of deliciousness. Perfect for a cozy night in or impressing guests at a dinner party, this soup is both simple to make and irresistibly tasty. Get ready to savor every spoonful!
FAQs – Spicy Vegan Buffalo Tofu Burrito Bowl
Can I use firm tofu instead of extra firm tofu?
Yes, you can use firm tofu or other types of tofu, but be aware that it might not hold its shape as well during cooking. Pressing the tofu before cooking can help remove excess moisture and improve texture.
Is there a substitute for plant-based margarine in the buffalo sauce?
Yes, you can use vegan butter, coconut oil, or olive oil as alternatives to plant-based margarine. Adjust the amount based on your preference for richness and flavor.
How can I adjust the spice level of the buffalo sauce?
To make the sauce milder, reduce the amount of hot sauce or omit it altogether. Alternatively, you can add more hot sauce for an extra kick of spice.
Can I make this Spicy Vegan Buffalo Tofu Burrito Bowl ahead of time for meal prep?
Yes, this recipe is great for meal prep. You can prepare the tofu, buffalo sauce, and rice in advance and assemble the bowls when ready to eat. Store the components separately in airtight containers in the refrigerator.
How long does the buffalo tofu stay crispy?
The buffalo tofu will be crispiest when freshly roasted. However, you can reheat it in the oven or toaster oven to regain some crispiness before serving.
