Burrito bowls with crispy tofu

main dish
Total: 30 min. | Active: 30 min.
vegan, lactose-free, gluten-free

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.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

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)

How it's done

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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