Vegan Pickled Jalapeño Tofu Burrito Bowls with Cilantro Slaw

Total time1 hr 20 min

Prep time30 min

Cook time30 min

Vegan Pickled Jalapeño Tofu Burrito Bowls with Cilantro Slaw

Crispy, golden-seared tofu cubes get their smoky depth from smoked paprika, cumin, and a savory soy sauce marinade, then pile into bowls with fluffy cilantro-lime rice and warmed, cumin-spiced black beans. A crunchy cilantro slaw made from green and red cabbage and grated carrot adds fresh, tangy contrast, while quick-pickled jalapeños bring bright heat and vinegary snap to every bite. Sliced avocado and extra lime wedges round things out for a bowl that's as colorful as it is satisfying. Every component here is built from plants, making this a genuinely solid choice for a vegan spread — no need to second-guess a single ingredient on the plate. It's the kind of meal-prep-friendly dinner that reheats beautifully and still tastes vibrant the next day.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the cilantro-lime rice

1 cup long-grain white rice
Lundberg Family Farms Gourmet Rice, Organic, Long Grain, White Wholesome Pantry Organic Long Grain White Rice, 32 oz Cadia Organic Long Grain White Rice H-E-B Organics Long Grain White Rice
See all
1 ¾ cups water
½ tsp salt
3 tbsp fresh lime juice (from about 2 limes), divided
¼ cup fresh cilantro, finely chopped, divided

For the pickled jalapeños

4 jalapeños, thinly sliced into rounds
½ cup white wine vinegar
½ cup water
1 tsp sugar
1 tsp salt

For the tofu

1 block (14 oz) extra-firm tofu
2 tbsp soy sauce
1 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp garlic powder
¼ tsp black pepper

For the cilantro slaw

2 cups green cabbage, thinly shredded
1 cup red cabbage, thinly shredded
1 medium carrot, grated
2 tbsp fresh lime juice
1 tbsp olive oil
¼ tsp salt

For the chipotle-lime crema

⅓ cup sour cream
1 tbsp fresh lime juice
1–2 tsp chipotle peppers in adobo sauce, finely minced
¼ tsp salt

For the bowls

1 can (15 oz) black beans, drained and rinsed
1 tbsp olive oil
½ tsp ground cumin
¼ tsp salt

For serving

1 avocado, sliced (optional)
lime wedges (optional)

Instructions

1
Make the pickled jalapeños: combine the white wine vinegar, water, sugar, and 1 tsp salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Place the sliced jalapeños in a heatproof bowl or jar, pour the hot brine over them, and let sit at room temperature for at least 20 minutes, until slightly softened and bright green.
2
Cook the rice: combine the rice, 1¾ cups water, and ½ tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and cook until the water is absorbed and the rice is tender, about 15 minutes. Remove from heat and let steam, covered, for 5 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!