Tofu Burrito Bowl

Recipe Ingredients

2 mason jars, 1L each
1 block of Fontaine Santé Plain Extra Firm Tofu (400g)
Drizzle of vegetable oil for cooking
2 tbsp soy sauce
2 tsp sesame oil
1 garlic clove, grated
1 tbsp of ginger, grated
Your choice of hot sauce (optional)
2 servings of quick-cook brown rice (pre-cooked), cooked (300g)
1 ½ cups of black beans, rinsed and drained
2 cups of fresh spinach or chopped iceberg lettuce
15 cherry tomatoes, halved
1 cup shredded mozzarella (or cheese of your choice)
1 cup of Fontaine Santé Chipotle Humm!

½ cup of olive oil
2 tbsp of lemon juice
1 garlic clove, grated
1 tsp of Dijon mustard
1/8 tsp of cumin
1/8 tsp of smoked paprika
Sea salt and freshly ground pepper

  • Preparation: 25 minutes
  • Execution: Easy
  • Cooking time: 10 minutes
  • Portions: 2x 1L jars


In a mixing bowl, mix the soy sauce, sesame oil, garlic, and ginger. Add a little hot sauce to taste.

Cut the block of tofu into cubes and add them to the mixture. Leave to marinate for 30 minutes.

Meanwhile, cook the rice according to package directions. Rinse and drain the black beans, cut the tomatoes in half, grate the cheese, and mix all the vinaigrette ingredients.

Once the tofu has marinated, heat a drizzle of vegetable oil in a pan and grill the tofu cubes for 2-3 minutes on each side. Leave to cool for a few minutes.

To assemble, pour half of the dressing into bottom of each jar, then add half the black beans, rice, tofu, spinach, tomatoes, grated mozzarella, and chipotle hummus. Close the jar and refrigerate.

When ready to eat, shake the jar well to coat the rest of the ingredients with the sauce and pour everything into a large bowl (if desired). Can be kept refrigerated for up to 3 days.