Chorizo Tofu Burrito Bowl with Smoky Red Lentil Black Beans

This chorizo tofu and spicy lentil black bean bowl is packed with flavor from chorizo-style tofu and this incredible mixture of stewed black beans and red lentils. Serve over rice with your favorite burrito fillings, like cilantro, salsa, and vegan cheese or sour cream. Gluten-free. Options for Soyfree and Nutfree

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Don’t you love a burrito bowl? You get amazing textures and flavors of a burrito without having to take the time rolling it up. This one has 1. easy and delicious smoky black beans that are cooked with red lentils to add more texture. 2. These super flavorful chorizo marinade for the tofu! 3. Your fave toppings like chopped onion, jalapeño, vegan cheese or sour cream and hot sauce! Assemble as a bowl or wrap in a burrito!

This is a super comforting bowl, and the spiced bean and lentil mixture is almost stew- or chili-like that cooks up much faster than most chilis or stews. It’s just so hearty and flavorful topped with this delicious, umami-filled, spiced, crisped up tofu. Finish it off with chopped onion or salsa or pickled jalapeño, and any other fillings you’d add to a burrito, and spoon it over rice.

You can serve the tofu burrito bowl without rice and with tortilla chips or sourdough for dipping! Or like a chili with tofu as the topping along with crushed tortilla chips. If you like this tofu burrito bowl, also make sure to check out my delicious black bean burrito bowl!

Why You’ll Love Tofu Burrito Bowls

• toothsome chorizo tofu with flavorful stewed black beans and lentils
• spicy tofu chorizo bakes in the oven while you make the beans on the stovetop
• so versatile! Serve over rice or on its own with chips or flatbread to dip.
• make it your own by choosing your favorite burrito toppings
• nut-free with easy gluten-free and soy-free options

Chorizo Tofu Burrito Bowl

5 from 6 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 25 minutes mins

Total: 40 minutes mins

Servings: 4

Course: dinner, Main, Main Course

Cuisine: Mexican, Mexican Inspired

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This tofu burrito bowl is packed with flavor from chorizo-style tofu and this incredible mixture of stewed black beans and red lentils. Serve over rice with your favorite burrito fillings, like cilantro, salsa, and vegan cheese or sour cream.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Chorizo Tofu

• ▢ 7 ounces firm or extra firm tofu, pressed for at least 15 minutes and then crumbled
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons oil
• ▢ 1 1/2 tablespoons soy sauce, Use tamari for gluten-free.
• ▢ 1 teaspoon smoked paprika
• ▢ 2 teaspoons garlic powder
• ▢ 1 teaspoon onion powder
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon black pepper
• ▢ 1 teaspoon oregano
• ▢ 2 teaspoons chili powder blend, You can use mild or hot of choice.
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/2 teaspoon cayenne, , use less for less heat

For the Black Beans and Lentils

• ▢ 1 teaspoon oil
• ▢ 2 cloves garlic, minced
• ▢ 1/2 cup chopped onion
• ▢ 1/2 cup chopped carrots
• ▢ 1/4 cup chopped bell pepper
• ▢ 1/2 teaspoon salt
• ▢ 1.5 teaspoon chili powder
• ▢ 1/2 teaspoon smoked paprika
• ▢ 1.5 tablespoon tomato paste
• ▢ 3 cups water, divided
• ▢ 1/3 cup dried split red lentils
• ▢ 15 ounce can black beans, drained, or use 1 1/2 cups cooked black beans or other beans of choice, like white beans or chickpeas
• ▢ 2 tablespoons vegan sour cream, or non-dairy yogurt or non-dairy cream. Choose soy- and/or nut-free, if needed.

For garnish

• ▢ vegan cheddar shreds, chopped onion, tomato, pickled jalapeño, cilantro, green onion, crushed tortilla chips, and/or any other burrito fillings you like!

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Instructions 

Make the tofu chorizo.

• Preheat the oven to 400° F (205° C).
• Press and crumble the tofu, if you haven’t already.
• In a bowl, add all of the remaining tofu ingredients, and mix really well. Then, add in 2 tablespoons or more of water to make it into a smooth marinade, because it will be a little clumpy with all of those spices. Once the mixture is smooth, reserve 2 teaspoons of this mixture to add to the beans.
• To the remaining mixture, add the crumbled tofu and toss well to coat.
• Spread the tofu out onto a parchment-lined baking sheet, making sure to space it out a bit, so that they don't stick to each other too much. Bake for 18 to 25 minutes. Check in at the 17 or 18 minute mark, and move the tofu around, so that the some pieces on the edges that are getting crispy can be moved to the center, and the softer tofu from the center of the pan can have some time to crisp up on the edge of the pan. Continue to bake until most of the tofu is slightly crispy.
• Remove the baking pan from the oven and set aside.

In the meantime, make the black bean and red lentil mixture.

• Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and cook for a few seconds.
• Add the onion and a good pinch of salt, and mix and cook until the onion is golden. Add a splash of the water in between to help the onions brown evenly and to help conduct the heat evenly.
• Mix in the carrots, peppers, salt, and spices and cook for 2 minutes, then add the reserved spice paste, tomato paste and half of the water. Mix the spice paste in, then add the remaining water along with the lentils and black beans. Mix well, then cover and cook for 22 to 25 minutes, or until the lentils are very well done.
• Check midway and stir, as well, adding more water if the mixture is drying out too much.
• When the lentils are well cooked, taste and just salt and flavor, then mix in the vegan sour cream. At this time, you can also add in a little bit more water or liquid if it is drying out too much.
• Bring to a good boil, then switch off the heat. Serve in a bowl on its own or with rice, and then top it with the chorizo tofu and your burrito bowl toppings of choice.

Video

Notes

Nutrition data doesn’t include optional toppings, rice, etc.

To make this recipe soy-free, use crumbled up chickpeas or chickpea tofu instead of tofu for the chorizo, and use coconut aminos instead of soy sauce.

Alternate proteins: Use tempeh, pumpkin seed tofu, seitan, soycurls (soak, drain and use), vegan chicken. 

To make this nut-free, use a nut-free non-dairy sour cream or yogurt.

For gluten-free, use tamari instead of soy sauce.

Don’t  over-bake the tofu chorizo,  as the spice and tomato marinade can burn and turn bitter

 

 

Nutrition

Calories: 291kcal, Carbohydrates: 41g, Protein: 17g, Fat: 8g, Saturated Fat: 1g, Sodium: 689mg, Potassium: 765mg, Fiber: 15g, Sugar: 5g, Vitamin A: 4195IU, Vitamin C: 22mg, Calcium: 157mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients and Substitutions

• tofu – Use firm or extra firm and be sure to press for at least 15 minutes before crumbling into big chunks.
• oil – To help the spices stick to the tofu and to sauté the veggies for the beans.
• soy sauce – For moisture and umami. Use tamari for gluten-free.
• tomato paste – For moisture and umami.
• dried spices – We will season the tofu with smoked paprika, garlic powder, onion powder, salt and pepper, oregano, chili powder, cumin, and cayenne. For the beans, you need chili powder and smoked paprika.
• aromatics – Sautéed garlic and onion bring so much flavor to the black beans and lentils!
• veggies – Carrots and bell peppers add texture and flavor to the beans, as well.
• water – To cook the dried red lentils.
• dried split red lentils – These will break down during cooking to give the black beans a thick, protein-packed sauce
• black beans – Using cooked or canned black beans saves on cooking time without sacrificing texture or flavor.
• vegan sour cream – To make the beans so creamy! You can use non-dairy yogurt or other non-dairy cream of choice, like cashew cream, if you prefer. Choose a nut-free and/or soy-free vegan cream, if needed.
• garnish – Garnish your tofu burrito bowl with your favorite burrito fillings, like vegan cheese and/or sour cream, salsa, chopped onion, tomato, pickled jalapeño, etc.

How to Make Chorizo Tofu Burrito Bowls

Make the tofu chorizo.

Preheat the oven to 400° F (205° C).

Press and crumble the tofu, if you haven’t already. 

In a bowl, add all of the remaining tofu ingredients, and mix really well. Then, add in 2 tablespoons or more of water to make it into a smooth marinade, because it will be a little clumpy with all of those spices. Once the mixture is smooth, reserve 2 teaspoons of this mixture to add to the beans. 

To the remaining mixture, add the crumbled tofu and toss well to coat. 

Spread the tofu out onto a parchment-lined baking sheet, making sure to space it out a bit, so that they don’t stick to each other too much. Bake for 18 to 25 minutes. Check in at the 17 or 18 minute mark, and move the tofu around, so that the some of the edges that are getting crispy can be moved to the center, and the softer tofu from the center of the pan can have some time to crisp up on the edge of the pan. Continue to bake until most of the marinade has dried and tofu is slightly crispy. You want some moisture in the tofu with just some crisp edges

Remove the baking pan from the oven and set aside. 

In the meantime, make the black bean and red lentil mixture. 

Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the garlic and cook for a few seconds.

Add the onion and a good pinch of salt, and mix and cook until the onion is golden. Add a splash of the water in between to help the onions brown evenly and to help conduct the heat evenly. 

Mix in the carrots, peppers, salt, and spices and cook for 2 minutes, then add the reserved spice paste and half of the water. Mix the spice paste in, then add the remaining water along with the lentils and black beans. Mix well, then cover and cook for 22 to 25 minutes, or until the lentils are very well done.

Check midway and stir, as well, adding more water if the mixture is drying out too much.

When the lentils are well cooked, taste and just salt and flavor, then mix in the vegan sour cream. At this time, you can also add in a little bit more water or liquid if it is drying out too much. 

Bring to a good boil, then switch off the heat. Serve in a bowl on its own or with rice, and then top it with the chorizo tofu and your burrito bowl toppings of choice.