This vegan buffalo tofu burrito bowl is comprised of tangy and crispy roasted tofu, veggies, and brown rice. It’s the best choice for a healthier, easy-to-make, whole-grain, and gluten-free lunch bowl that you can take to work or on a road trip.
To make the roasted tofu: Preheat oven to 425 ℉. Heat 2 teaspoons of canola oil in a skillet over high heat until the oil is hot. Add tofu cubes and fry until all sides turn slightly brown. Approximately 5 minutes. Transfer the tofu cubes onto a parchment paper lined baking sheet and roast in oven for 15 to 20 minutes until they are golden brown. If you don’t want to use the oven, you can fry the tofu cubes in the skillet over medium-high heat until they are golden brown. Flip them from side-to-side occasionally. It takes approximately 12 minutes.
While the tofu cubes are roasting. Heat vegan butter in a small sauté pan over medium-low heat until the butter melts. Add the remaining buffalo sauce ingredients. Stir and cook until well combined. Approximately 2 minutes.
Assemble the burrito bowl and toss the tofu in the sauce.