30g Protein Vegan Burrito Bowl (10-Minute Dinner)
This high-protein vegan burrito bowl is hearty, vibrant and packed with flavour. Crispy seared tofu steaks sit on top of a warm black bean salsa with sweetcorn, peppers and spices, all served over fluffy quinoa and finished with creamy avocado and fresh herbs. It’s a quick, nourishing dinner that’s ready in minutes and loaded with plant protein.
Takes 10 minutes
Serves 2
Ingredients
Seared tofu steaks
- 200 g firm tofu
- 2 tbsp tamari 30 ml
- 1 tbsp olive oil 15 ml
Black bean salsa
- 1 × 400 g tin black beans drained
- 150 g tin sweetcorn about 1 cup
- 1 red pepper about 150 g
- 2 g smoked paprika 1 tsp
- 2 g ground cumin 1 tsp
- ½ –1 tsp chilli powder 1–2 g
- 3 g sea salt ½ tsp
- 2 spring onions
- 1 lime
- 10 g fresh coriander small handful
To finish
- 200 g cooked quinoa about 1 cup
- 1 ripe avocado
- Sweet beet hummus or pickled red onion optional
Instructions
Sear the tofu steaks
- Slice the 200 g tofu into thin triangular “steaks”. Heat 1 tbsp olive oil (15 ml) in a large frying pan over medium heat. Add the tofu and cook for 3–4 minutes per side until golden.
- Drizzle over 2 tbsp tamari (30 ml) and turn the tofu so the pieces are well coated. Remove from the pan and set aside.
Prepare the salsa ingredients
- Drain and rinse the black beans and drain the sweetcorn. Dice the red pepper into small pieces.
- Trim and finely slice the spring onions (we like to slice them at a 45° angle) and separate the green parts from the white parts. Finely chop the coriander stalks and set the leaves aside for later.
Cook the black bean salsa
- Using the same pan, add the diced pepper, the white parts of the spring onions, and the chopped coriander stalks. Cook for about 2 minutes.
- Add the black beans, sweetcorn, smoked paprika, ground cumin, chilli powder, and sea salt. Stir well and cook for 2–3 minutes until heated through. Squeeze in the juice of the lime.
Prepare the toppings
- Slice the avocado. Roughly chop the reserved coriander leaves.
Build the burrito bowls
- Divide the 200 g cooked quinoa (about 1 cup) between two bowls to create a base. Spoon over the warm black bean salsa, then add the sliced avocado and the seared tofu steaks.
Finish and serve
- Sprinkle with the chopped coriander leaves. Add a spoon of sweet beet hummus or pickled red onion if using, and serve immediately.