Sheet Pan Tofu Quinoa Burrito Bowls

These vegan tofu quinoa burrito bowls on a sheet pan are great for making ahead of time. They taste great and are full of protein, fiber, and other good things for you, so you can eat them for lunch or dinner.

Ingredients:

• 1 block extra-firm tofu, pressed and cubed
• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 bell pepper, thinly sliced
• 1 red onion, thinly sliced
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 lime, juiced
• Fresh cilantro for garnish
• Salsa, avocado, or vegan sour cream for serving optional

Instructions:

Preheat the oven to 400F 200C

In a large bowl, toss the tofu cubes with chili powder, cumin, garlic powder, salt, pepper, and 1 tablespoon of olive oil until evenly coated

Spread the tofu cubes on one side of a lined baking sheet

In the same bowl, toss the sliced bell pepper, red onion, and corn kernels with the remaining olive oil, salt, and pepper

Spread the vegetables on the other side of the baking sheet

Place the baking sheet in the oven and roast for 20-25 minutes, stirring halfway through, until the tofu is golden and the vegetables are tender

While the tofu and vegetables are roasting, cook the quinoa according to package instructions

Once everything is cooked, assemble the burrito bowls by dividing the cooked quinoa, roasted tofu, and vegetables among 4 meal prep containers

Drizzle each bowl with lime juice and garnish with fresh cilantro

Serve with salsa, avocado, or vegan sour cream if desired

Store in the refrigerator for up to 4 days