How does leftover tofu keep?

It stores in the fridge for 3 days in an airtight container. Let it cool completely first to keep more of its exterior texture.

Best way to reheat leftovers?

Use an air fryer or oven to bring back some of the baked exterior.

How can I make it less spicy?

Cholula is my first swap when I want less heat. It's less spicy than sriracha, and you can also cut back the amount of hot sauce. The rest of the coating stays the same.

Why isn't my tofu crisp?

If the tofu feels wet after the first press, leave it under the towels and heavy object longer before cutting it. Extra-firm blocks don't all hold the same amount of liquid. Cut cubes about 1 inch wide, since smaller ones can dry out in the center. Use the full 3 tablespoons of starch, then leave space between pieces on the parchment because tofu touching other food doesn't get as crisp. The peppers can share the tray, but keep them away from the tofu.

Which bell peppers should I use?

Red peppers work, and orange or yellow ones do too, alone or mixed. I use red and orange when I can, since those two have the strongest flavor after roasting.

Baked Tofu Burrito Bowl with Roasted Peppers

By Miles CarrOct 10, 2026

Prep

10 min

Cook

40 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Baked tofu burrito bowls take 50 minutes from start to finish, with most of that time in the oven. I make them for a filling vegan dinner on busy nights, with tofu and roasted peppers over rice and beans, then avocado on top when I still want a proper plate.

The tofu needs a quick press between two towels, then I cut it into cubes about 1 inch wide and toss them in a large bowl with the coating, giving the bowl a gentle shake instead of stirring hard. It coats the pieces without breaking them up. Cut the peppers into strips before they go on the tray. Spread the tofu on parchment with room around each piece or it won't crisp as well. The peppers cook on that tray, away from the tofu, and I like not washing another pan.

The baking happens in two parts. After 20 minutes, brush on the reserved sriracha mixture and bake 10 to 15 minutes more, until the tofu is crisp outside and the peppers have softened. The paprika and chili powder darken in the oven, and I pull the tray before those spices burn if it stays in too long.

I build the bowls with cilantro lime rice and black beans, then add peppers, tofu, avocado, and spicy tahini dressing, with salsa when I want it. Mexican rice works too. For a less spicy bowl, use Cholula or cut back the hot sauce. Guacamole, corn, roasted onions, romaine, cilantro, and lime juice all work as toppings.

Why you'll love this recipe

Tofu and peppers cook on one sheet pan with parchment underneath for easier cleanup.
Fifty minutes total, with the oven doing most of the work while you get the bowls ready.
Common pantry seasonings coat the tofu, and you don't need a special tofu press.
Four bowls at once cover dinner and later lunches during a busy week.
Use less hot sauce or Cholula for less heat, then build the bowl how you like.
Rice, black beans, avocado, and tofu make this a full meal for four.

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Remove the tofu from the package and drain off the excess liquid.

Place the tofu between two towels or paper towels, set a heavy object on top, and press for 5-10 minutes.

Mix the coconut sugar, cornstarch, paprika, garlic powder, onion powder, chili powder, and salt while the tofu presses.

Cut the tofu into cubes and put it in a large mixing bowl.

Mix the olive oil and sriracha in a small bowl.

Add half of the oil and sriracha mixture to the tofu, toss lightly, and set the remaining mixture aside.

Toss the tofu with the starch and spice mixture until coated.

Arrange the tofu on a parchment-lined baking sheet. Remove the seeds from the peppers, cut them into strips, and place them on the same sheet away from the tofu.

Drizzle the peppers with 1-2 teaspoons olive oil and add a sprinkle of salt.

Bake for 20 minutes, then brush the remaining sriracha mixture over the tofu.

Bake for 10-15 more minutes, until the tofu is crisp on the outside and the peppers have softened.

Assemble the bowls with cilantro lime rice, black beans warmed on the stove if desired, peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.

FAQ

Bake until the outside is crisp and the peppers have softened. For more color on top, broil it for 1 minute and don't walk away while it broils.

Baked Tofu Burrito Bowl with Roasted Peppers

1 / 4

Dinner Vegan Mexican Gluten Free Meal Prep

Baked Tofu Burrito Bowl with Roasted Peppers

Name: Baked Tofu Burrito Bowl with Roasted Peppers
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 batch cilantro lime rice (or Mexican rice); 1 can black beans; 1 avocado; 1 red bell pepper; 1 orange bell pepper; 1 batch spicy tahini dressing; salsa (optional); guacamole (optional); 1 block extra-firm tofu; 2 tablespoons sriracha (or hot sauce of choice); 1 tablespoon olive oil (plus 1-2 teaspoons for the peppers); 3 tablespoons cornstarch (or arrowroot starch or tapioca starch); 1 teaspoon coconut sugar (1-2 teaspoons, or brown sugar); 1 teaspoon paprika; 1.5 teaspoons garlic powder; 1 teaspoon onion powder; 0.25 teaspoon chili powder; 0.5 teaspoon salt (1/2-1 teaspoon)

By Miles CarrOct 10, 2026

Prep

10 min

Cook

40 min

Total

50 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Tofu and peppers cook on one sheet pan with parchment underneath for easier cleanup.
Fifty minutes total, with the oven doing most of the work while you get the bowls ready.
Common pantry seasonings coat the tofu, and you don't need a special tofu press.
Four bowls at once cover dinner and later lunches during a busy week.
Use less hot sauce or Cholula for less heat, then build the bowl how you like.
Rice, black beans, avocado, and tofu make this a full meal for four.

Ingredients

Servings4

•1 batch cilantro lime rice (or Mexican rice)
•1 can black beans
•1 avocado
•1 red bell pepper
•1 orange bell pepper
•1 batch spicy tahini dressing
•salsa (optional)
•guacamole (optional)
•1 block extra-firm tofu
•2 tablespoons sriracha (or hot sauce of choice)
•1 tablespoon olive oil (plus 1-2 teaspoons for the peppers)
•3 tablespoons cornstarch (or arrowroot starch or tapioca starch)
•1 teaspoon coconut sugar (1-2 teaspoons, or brown sugar)
•1 teaspoon paprika
•1.5 teaspoons garlic powder
•1 teaspoon onion powder
•0.25 teaspoon chili powder
•0.5 teaspoon salt (1/2-1 teaspoon)

Instructions

1
Preheat the oven to 400 degrees Fahrenheit.
2
Remove the tofu from the package and drain off the excess liquid.
3
Place the tofu between two towels or paper towels, set a heavy object on top, and press for 5-10 minutes.
4
Mix the coconut sugar, cornstarch, paprika, garlic powder, onion powder, chili powder, and salt while the tofu presses.
5
Cut the tofu into cubes and put it in a large mixing bowl.
6
Mix the olive oil and sriracha in a small bowl.
7
Add half of the oil and sriracha mixture to the tofu, toss lightly, and set the remaining mixture aside.
8
Toss the tofu with the starch and spice mixture until coated.
9
Arrange the tofu on a parchment-lined baking sheet. Remove the seeds from the peppers, cut them into strips, and place them on the same sheet away from the tofu.
10
Drizzle the peppers with 1-2 teaspoons olive oil and add a sprinkle of salt.
11
Bake for 20 minutes, then brush the remaining sriracha mixture over the tofu.
12
Bake for 10-15 more minutes, until the tofu is crisp on the outside and the peppers have softened.
13
Assemble the bowls with cilantro lime rice, black beans warmed on the stove if desired, peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.