This tofu burrito bowl is as versatile as it is delicious! Toss fried tofu in buffalo or bbq sauce, teriyaki or honey mustard then empty those nearly forgotten veggies out of your fridge, utilize leftover take-out rice, and finish it all up with whatever salad dressing you have on hand for a fast, low prep meal ready in 30 minutes or less. Simple and healthy this dish will be your next weekly must-have!
1 pkg firm tofu, cut into 1/2” cubes
1/4 cup cornstarch
1/2 cup AP flour
1/4 cup avocado oil
salt and pepper
2 cups raw veg of choice: peppers, spinach, celery, broccoli, cut bite sized
1/2 cup black beans
1 cup leftover rice
1/4 cup sauce of choice, like buffalo or bbq
Ranch dressing to taste
In a large mixing bowl gently toss the cubed tofu in the cornstarch, AP flour, salt and pepper until well combined. Set aside.
Preheat a cast iron until hot over med high flame. Add to the skillet the avocado oil and heat until shimmering. Fry the tofu in batches on all sides until golden brown and crispy, about 5 – 8 minutes per batch. Rest the fried tofu on kitchen or paper towels while frying the remaining batches.
Once all the tofu is fried, add your sauce of choice to a large mixing bowl and toss the fried tofu in the sauce until well coated. Set aside.
Divide the leftover rice, raw veggies, and black beans into salad bowls. Toss with ranch dressing until well combined, if desired, or serve the dressing on the side. Top the burrito bowl with the fried tofu and serve immediately.