Vegan Burrito Bowl - With Queso and Vegan Chik'n

Steps

1. 1

   Preheat the oven to 205°C and lightly grease a large sheet pan. Slice the pressed tofu into about 6 slices, then tear bite sized pieces from the slices and place in a large bowl or ziplock bag. Add the olive oil, cornstarch, cumin, onion powder and salt, and mix gently to coat the tofu.

2. 2

   Place the coated tofu on the prepared pan, along with the sliced peppers and onions. Drizzle or spray the peppers/onions with oil, and cook in the oven for 30 minutes, until the tofu is golden and crispy. Remove from the oven.

3. 3

   While the tofu/peppers/onions bake, prepare the rice.

4. 4

   In a medium pot, sauté the rice in 2-3 tablespoons of olive oil for 3-4 minutes, then add the water and salt and bring to a boil. Lower heat and simmer, covered, for 15 minutes. Turn off the heat, and let the rice steam for another 10 minutes. Fluff with a fork, and stir in the lime juice and cilantro.

5. 5

   Prepare a batch of Queso Blanco (you can do this the night before if possible). Drain and rinse a can of black beans, get out the salsa, chopped lettuce, shredded vegan cheese, avocado slices or guacamole.

6. 6

   Assemble the burrito bowls: Divide the rice into bowls, followed by beans, tofu chik'n, peppers and onions, queso blanco, salsa, lettuce, shredded cheese and avocado or guacamole. Enjoy!