Protein & fiber packed vegetarian tofu fajita chipotle bowl with juicy tofu & amazing toppings like beans, pico de gallo, cilantro lime rice, corn salsa.
I am a sucker for Chipotle and so are my kids. Our whole family enjoys a loaded chipotle bowl. But with all the honestly, I have been very disappointed lately with the quantity they give. Especially for vegetarians, when we pay just as much as meal bowl. I hate it when they give you a look upon asking for extra scoop of beans. And let’s not forget about extra charge for Guacamole. I truly think making chipotle home is not that hard. Especially when you make a big batch for your meal prep and customize it throughout the week.
For vegetarians, there is veggie and sofarita options at Chipotle. However I always wonder how all the meats are marinated and flavored. So why not do the same with plant based protein to add that much needed protein to fiber packed chipotle bowl. I love marinating tofu with crunchy veggies in garlicky chipotle sauce with a touch of honey and lemon. Then simply char everything on a grill or frying pan. The flavors are just out of this world. I can eat this tofu fajita by itself. These Tofu Fajitas are great as chipotle bowl toppings, also for tacos, quesadillas, burritos, enchiladas, salads and so much more.
As I said, making chipotle at home is not hard. It sure is time consuming due to all the chopping and prepping you have to do. But if you do it strategically, it ends up being a smooth process. These are the steps I take in following order to make chipotle making at home easy process,
- Marinate tofu fajita
- Cook brown rice in Instant pot
- Chop all the veggies while rice is cooking
- Cook corn kernels, then cook tofu fajita in the same pan
- Flavor canned black beans in a pot
- Combine chopped ingredients along to make appropriate toppings like cilantro lime rice, corn salsa, pico de gallo, guacamole
Making chipotle at home as your meal prep is one of the best meal preps, especially during warm weather. The longer they sit in the fridge, the better they taste. And did I mention that at home cooked chipotle tastes sooooo much better?!?! I love me a flavorful summery meal on hot days that does not require lot of cooking. Having this ready at part of your meal prep will give juts that in no time.
This Tofu Fajita Chipotle Bowl full recipe can be cut short by using lot of store bought toppings like guacamole, pico de gallo, corn salsa. That cuts down the below recipe in almost half. Other option is to get veggie chipotle bowl from chipotle itself and top it with simply homemade Tofu Fajita. There are lot of ways you can cut the amount of efforts in below recipe by using some store bought things. I personally like to make it all at home on weekend and use it throughout the week. Either way, you do not want to skip the Tofu Fajitas. Tofu can be replace with paneer, halloumi cheese or any choice of protein.
If you give this at home protein and fiber packed Tofu Fajita Chipotle Bowl a try, leave me a comment below. Or simply tag me on Instagram @myvegetarianroots. I would love to get your feedback on this delicious recipe of mine.
Happy & Healthy Eating!
Tofu Fajita Chipotle Bowl
Ingredients
Tofu Fajita
- 14 oz Extra Firm Organic Tofu
- 1 Red Onion, sliced
- ½ Green Pepper, sliced
- ½ Red Pepper, sliced
- 1 Deseeded Jalapeno, sliced
- ¼ cup Chipotle Pepper in Adobo Sauce
- 3 cloves Garlic
- ½ tsp Salt
- ¼ tsp Black Pepper
- ½ tsp Dry Oregano
- ½ tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Smoked Paprika
- ½ tsp Cumin Powder
- 2 tbsp Taco Seasoning I use Trader Joes taco seasoning
- ½ large Lemon, juice
- 1 tbsp Honey
- 2 tbsp Avocado Oil
Cilantro Lime Brown Rice (Instant Pot)
- 1½ cup Long Grain Brown Rice
- 1½ cup Water
- 2 tbsp Lemon Juice
- 1 tbsp Avocado Oil
- ½ tsp Salt
- â…“ cup Finely Chopped Cilantro
Corn Salsa
- 4 cup Corn Kernels
- â…“ cup Cilantro
- 1 tbsp Lemon Juice
- ½ tsp Salt
- 2 tbsp Finely Chopped Jalapeno 3 tbsp for more heat
- ½ cup Finely Chopped Red Onions
Pico De Gallo
- 2 cup Finely Chopped Vine Tomatoes
- ½ cup Finely Chopped Red Onions
- 2 tbsp Finely Chopped Jalapeno 3 tbsp for more heat
- ¾ tsp Salt
- ¼ tsp Black Pepper Powder
- 1 tbsp Lemon Juice
Black Beans
- 30 oz Canned Black Beans 2 cans with 15.5 oz OR 1 can with 29 oz
- ½ tsp Cumin Powder
- 1 tbsp Taco Seasoning
- 1 tbsp Lemon Juice
Guacamole
- 2 Ripe Avocado
- â…“ cup Finely Chopped Red Onions
- 1 Finely Chopped Jalapeno
- 2 cloves Minced Garlic
- ½ cup Finely Chopped Cilantro
- 1½ tbsp Lemon Juice
- ½ tsp Salt
- ½ tsp Black Pepper Powder
Other Ingredients
- Shredded Lettuce
- Choice of shredded cheese preferably shredded monterey jack cheese
- Either sour cream or plain greek yogurt
- Pickled Jalapeno
Instructions
Tofu Fajita
- This step is optional, however it helps tofu absorbs lot of flavors. Boil sliced or cubed tofu in salted water for 2-3 minutes. Then strain it out. Keep it aside. If not boiling the tofu, make sure to press the tofu and slice/cub them.
- Blend 3 tbsp of chipotle pepper in adobo sauce with 3 cloves of garlic. Take the paste out in a big wide bowl.
- In the same bowl, add in other seasoning listed under "Tofu Fajita" along with honey, oil and lemon juice. Mix it all then add in sliced/cubed tofu.
- Coat sliced/cubed tofu with chipotle mix as gently as possible to avoid breaking the tofu.
- Then add in sliced onion, pepper, jalapeno. Coat it all well with chipotle mix, making sure tofu does not break.
- Cover it and let it marinade in the fridge anywhere from 30 minutes to few hours. You can marinade over night as well.
- When ready, spray a non stick wide shallow pan with cooking oil and cook tofu fajita on high heat until they start to char, tossing everything few times during this process. Once done keep it aside.
Cilantro Lime Brown Rice
- Wash and soak long grain brown rice for 10-15 minutes in an instant pot.
- Discard all the water, then add 1½ cup of water. Seal the valve of instant pot, set it on high pressure for 15 minutes.
- After 15 minutes of cooking, let the pressure release naturally for 5 minutes then release the valve to let rest of the pressure out manually.
- Open the lid, fluff the rice with fork and let it cool down for few minutes.
- Add in lemon juice, salt, oil and cilantro. Toss everything again to mix the seasoning well without mushing the rice. Keep it aside.
Corn Salsa
- Place corn kernel with some oil in a wide shallow non stick skillet/pan. Char the kernels on high heat for few minutes while tossing them few times during this process.
- Once kernels are well charred, turn the heat off and let it cool down for few minutes.
- Take the kernels out in a wide bowl, then add in rest of the ingredients listed under "Corn Salsa". Mix well and keep it aside or refrigerate it if making it ahead of time.
Pico De Gallo
- Mix everything listed under "Pico De Gallo", keep it aside or refrigerate it.
Black Beans
- Place canned beans in a pot along with the liquid it comes with.
- Add in rest of the ingredients listed under "Black Beans". Mix well and bring it to simmer. Cover and simmer for couple of minutes. Once done, keep it aside.
Guacamole
- Mix onion, jalapeno, salt, pepper, lemon juice, cilantro and minced garlic. Then fold in mashed avocados. Once done, refrigerate it until ready to use.
Assemble
- Once all the above components of a chipotle bowl are ready, take a generous amout of everything to assemble a bowl. Top it with shredded lettuce, sour cream/greek yogurt, guacamole, cheese and pickled jalapeno. Enjoy it with choice of beverage.
