Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work. Source:, October 2017

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.

  • Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.

  • Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.

  • Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.


Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

727 calories; 54.9 g total fat; 8.2 g saturated fat; 619 mg sodium. 937 mg potassium; 45.3 g carbohydrates; 9.6 g fiber; 7 g sugar; 18.6 g protein; 3751 IU vitamin a iu; 96 mg vitamin c; 135 mcg folate; 271 mg calcium; 4 mg iron; 167 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I dried the tofu before tossing with sauce so it absorbed better and was nice and crunchy. Read More
Rating: 5 stars
Dressing was so creamy and fresh tasting. Will make a double batch of it next time. I Added some pinto beans for extra protein. Read More