Crispy Tofu Burrito Bowl with Lime Dressing

If you’ve never been a tofu fan, this crispy tofu burrito bowl might just change your mind! It’s got crunchy, golden-brown tofu, fresh veggies, fluffy rice, and a creamy lime dressing that ties it all together. This bowl is colorful, nutritious, and super satisfying—plus, it’s easy to customize for picky eaters. Perfect for a quick weeknight meal or meal prep!

this recipe!

What You’ll Need

For the Crispy Tofu:

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 2 tbsp olive oil

For the Bowl:

• 2 cups cooked rice (white or brown)
• 1 cup black beans, drained and rinsed
• ½ cup corn kernels
• 1 cup chopped romaine lettuce
• ½ cup diced tomatoes
• 1 avocado, sliced
• ¼ cup chopped cilantro

For the Lime Dressing:

• ¼ cup plain Greek yogurt (or dairy-free alternative)
• 2 tbsp lime juice (about 1 lime)
• 1 tbsp olive oil
• ½ tsp honey (or maple syrup for vegan option)
• 1 small garlic clove, minced
• ¼ tsp salt

Pro Tips

1. Press the tofu – Removing excess water helps it get extra crispy! Use a tofu press or wrap it in a clean towel with something heavy on top for 15 minutes.
2. Cornstarch is the secret – It gives the tofu that perfect crispy coating. Don’t skip it!
3. Let the tofu sit after cooking – A few minutes of resting time makes it even crispier.
4. Make it kid-friendly – If your little ones aren’t into tofu, swap it for grilled chicken or even scrambled eggs!
5. Double the dressing – It’s so good you’ll want extra for dipping or future salads.

Tools You’ll Need

• Large skillet
• Mixing bowls
• Whisk
• Cutting board
• Chef’s knife
• Baking sheet (optional for baking tofu)

Substitutions & Variations

• Swap the protein – Try grilled chicken, shrimp, or even tempeh instead of tofu.
• Rice options – Use quinoa, cauliflower rice, or even farro.
• Make it spicy – Add a little sriracha or cayenne to the dressing for heat.
• Extra toppings – Try shredded cheese, salsa, or crispy tortilla strips for crunch!

Make-Ahead Tips

• Cook the rice in advance – It reheats well and saves time.
• Press the tofu ahead – Store it in the fridge until you’re ready to cook.
• Make the dressing – It stays fresh in the fridge for up to 3 days.

How to Make It

Step 1: Press and Cube the Tofu

Press the tofu for 15 minutes to remove excess water, then cut it into bite-sized cubes.

Step 2: Coat the Tofu

In a bowl, toss the tofu cubes with cornstarch, garlic powder, smoked paprika, and salt until evenly coated.

Step 3: Cook the Tofu

Heat olive oil in a large skillet over medium-high heat. Add tofu and cook for 3-4 minutes per side until crispy and golden brown.

Step 4: Make the Lime Dressing

Whisk together Greek yogurt, lime juice, olive oil, honey, minced garlic, and salt in a small bowl.

Step 5: Assemble the Bowl

Divide the rice into bowls, then top with black beans, corn, crispy tofu, lettuce, tomatoes, avocado, and cilantro. Drizzle with lime dressing.

Leftovers & Storage

• Store leftover tofu separately in an airtight container in the fridge for up to 3 days—reheat in a skillet or air fryer for crispiness.
• Keep extra dressing in the fridge for up to 3 days.
• Store the bowl ingredients separately and assemble fresh for the best texture!

Let’s Make This Happen!

Now you’re all set to make a crispy, flavor-packed burrito bowl that’s easy, healthy, and seriously delicious! If you give this recipe a try, let me know in the comments how it turned out, or if you made any fun twists. Happy cooking! 😊