• Richard Costes

Vegan Beef Burrito Bowls

(Cooking for 4.)

TIPS: I usually make 4 servings of this on Sunday night and eat it for lunch throughout the week. It keeps well in the fridge!



  • 1 (16 oz.) package of tofu (extra firm or firm), drained, crumbled, and patted dry

  • 2 tbsp tamari

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika

  • 1 tbsp extra virgin olive oil

  • 1 head of cauliflower

  • 4 tsp olive oil

  • 1 tsp taco seasoning (salt free is best)

  • 1 cup of thinly sliced red cabbage

  • 1 cup diced avocado

  • 1/2 cup pico de gallo or salsa

  • 1/4 cup chopped fresh cilantro

  • salt



  1. Combine tofu, tamari, garlic powder, paprika in a medium bowl.

  2. Heat oil in a nonstick skillet over medium-high heat

  3. Add tofu mixture to skillet and cook, stirring occasionally until tofu is browned (took me around 10 minutes)

  4. Either use a food processor or grater to break down cauliflower into "rice".

  5. Heat another skillet with oil and add in cauliflower and a pinch of salt to taste

  6. Add in taco seasoning to the cauliflower and cook until cooked through

  7. Divide cauliflower among 4 single serving containers with lids, top with the tofu mixture (I call it "beefless ground beef"), 1/4 cup each of cabbage and avocado, 2 tbsp of pico de gallo, 1 tbsp of cilantro

  8. Store in fridge until ready to eat

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