Burrito bowls with crispy tofu

Burrito bowls with crispy tofu

Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free
Nutritional value / person: 511 kcal
, Fat: 18 g
, Carbohydrate: 62 g
, Protein: 20 g
I've made lots of burrito bowls recently. I always try to come up with new ideas for sources of vegetarian protein that I can add. I love to add crunchy morsels to my bowls, which is why this crispy tofu is perfect. The crumb coating is made of cornstarch and spices, and makes for a deliciously spicy golden crust on the soft pieces of tofu. The smaller you cut the cubes, the crispier they will be! Combined with delicious wholegrain rice, refried beans and a fresh salad, the crispy tofu makes for a perfect summer lunch or dinner.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Wholegrain rice

200 g whole-grain rice
salted water, boiling

Tofu

4 tbsp Maizena cornflour
1 tsp smoked paprika
¼ tsp chilli powder
¼ tsp salt
a little pepper
260 g tofu, dry spotted, in cubes
3 tbsp oil for frying

Salad

4 mini cucumbers, cut into cubes
2 tomatoes, cut into cubes
1 avocado, cut into cubes
1 bunch coriander, finely chopped
½ lime, the whole juice
a little sea salt
a little pepper

Bowls

1 tin Refried Beans (approx. 435 g)
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How it's done

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Wholegrain rice

Cook the rice in boiling salted water until soft, drain.

Tofu

Mix the cornflour, paprika, chilli powder, salt and pepper in a bowl. Add the tofu, mix well. Heat the oil in a non-stick frying pan. Add the tofu, fry for approx. 5 mins. until golden brown, stirring occasionally.

Salad

Mix the cucumbers, tomatoes, avocado and coriander in a bowl. Add the lime juice, season.

Bowls

Heat the refried beans. Serve the rice with the tofu, salad and refried beans in bowls.

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