How To Make A Vegetarian Burrito Bowl With Tofu | Flavor Maker Series | McCormick

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and higher in protein.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and adds a cheesy flavor.

Start by making the pickling liquid for red onions and jalapeños.

In a bowl, add vinegar and squeeze in 2 tablespoons of lime juice.

Add a little bit of McCormick Salt and a drizzle of agave nectar to the bowl.

Stir the mixture and microwave on high for about 1 minute to infuse flavors.

Add sliced red onion and jalapeño to the warm pickling liquid and mix.

Set the pickled veggies aside to cool.

Cut firm tofu into 3/4-inch-thick pieces and season with Chili Seasoning in a bowl.

Heat a nonstick pan and add the seasoned tofu, spreading it out to get crispy.

Slice bell peppers thinly and drizzle with oil and Chili Seasoning before roasting them in the oven.

Add fresh corn to the pan with the peppers and mix with Chili Seasoning before roasting.

Once the tofu is crispy, drizzle agave over it and toss to coat.

In a pot, bring water to a boil and add 1 1/2 cups of rice and more Chili Seasoning.

Stir the rice, cover, and reduce heat to simmer until cooked.

Prepare a creamy drizzle by whisking together 1/4 cup mayo and some of the pickling liquid.

Fluff the cooked rice and mix in half of the creamy drizzle to make it creamy.

Plate two scoops of rice, followed by roasted peppers and corn, and crispy tofu.

Top with pickled veggies, avocado, pepitas, and drizzle with the remaining creamy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens