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Spicy Vegan Tofu Burrito Bowls

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Ingredients

For Tofu Ground "Beef":

  • 1 14 ounce package Woodstock® Firm Tofu, pressed and crumbled
  • 2 tablespoon vegetable oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoon chili powder
  • 1½ teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon brown sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika

For Avocado Cashew Crema:

  • ½ cup Woodstock® Unsalted Whole Cashews, soaked for 2 to 3 hours in room temperature water
  • ½ cup Woodstock® Frozen Diced Avocado, thawed to room temperature
  • 2 tablespoon fresh cilantro
  • 1½ teaspoon salt
  • ¼ cup water

For Corn Salsa:

  • 1 10 ounce bag Woodstock® Frozen Super Sweet White Corn, cooked according to package directions and cooled to room temperature
  • 1 medium jalapeno, finely minced
  • ¼ cup diced red onion (fresh or pickled)
  • 2 tablespoon fresh cilantro, finely chopped
  • 2 tablespoon freshly squeezed lime juice
  • ½ teaspoon salt

For Serving:

  • Cooked white or brown rice
  • Woodstock® Habanero Pepper Hot Sauce
  • Pickled red onion

Directions

Tofu:

  1. Drain tofu and wrap in a clean towel or paper towel and set something heavy on top, like a cast iron skillet. Press for about 20 minutes to release excess moisture.
  2. Add 2 tablespoons of oil to a large skillet over medium-high heat. Using your hands, crumble the tofu directly into the skillet. Sauté for 3-5 minutes, stirring often.
  3. Add in soy sauce, chili powder, cumin, salt, brown sugar, oregano, garlic powder, onion powder and paprika and stir well. Continue cooking for 4-6 minutes, stirring often, until tofu is lightly browned and crispy.

Avocado Cashew Crema:

  1. Soak cashews in room temperature water for 2-3 hours, then drain and rinse.   
  2. Add cashews to a high-speed blender with avocado, cilantro, lime juice, salt and water. Blend until smooth and creamy.

Corn Salsa:

  1. Add all ingredients to a mixing bowl and stir well to combine.  

Serving:

  1. Serve burrito bowls with cooked rice, tofu ground “beef”, corn salsa, avocado crema, pickled onions (optional) and hot sauce.