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Southwestern Tofu Burrito Bowl
main dishes

Southwestern Tofu Burrito Bowl

This meatless rice bowl is a riot of flavor, color and textures and it all starts with a convenient package of McCormick® Chili Seasoning Mix. Tangy chili-seasoned rice is topped with a spicy-sweet stir-fry tofu. Add zesty fixin's like roasted veggies and pickled onions, and it’s everything you crave in one bowl.
  • 15m

    prep time

  • 20m

    Cook Time

  • 17



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  • 1/2 cup white vinegar
  • 3 tablespoons agave nectar, divided
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 small red onion, very thinly sliced
  • 1 small jalapeño, seeded and thinly sliced
  • 3 tablespoons vegetable oil, divided
  • 14 ounces firm tofu, drained and cut into 3/4-inch cubes
  • 1 pack McCormick® Chili Seasoning Mix, divided
  • 3 cups water
  • 1 1/2 cups white rice
  • 1 medium red bell pepper, thinly sliced
  • 1 medium yellow bell pepper, thinly sliced
  • 3 cups fresh corn kernels Substitutions available
    • frozen corn kernels, thawed
  • 1/4 cup mayonnaise
  • 1 ripe avocado, peeled, pitted and chopped
  • 1/4 cup roasted pepitas


  • Preheat oven to 450°F. Mix vinegar, 1 tablespoon of the agave nectar, lime juice and salt in medium bowl. Microwave on HIGH 1 minute. Stir in onion and jalapeño. Set aside, stirring occasionally.

  • Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Season tofu with 2 tablespoons of the Chili Seasoning. Add to skillet; cook 5 minutes or until lightly browned on all sides, stirring occasionally. Transfer tofu to medium bowl. Drizzle with remaining 2 tablespoons of the agave nectar, tossing to coat. Cover. Set aside.

  • Bring water to boil in medium saucepan. Stir in rice and 2 teaspoons of the Chili Seasoning. Reduce heat; cover. Simmer rice 18 to 20 minutes or until water has been absorbed. Let stand 5 minutes.

  • Meanwhile, place bell peppers in large bowl. Drizzle with 1 tablespoon of the oil and sprinkle with 1 tablespoon of the remaining Chili Seasoning; toss until evenly coated. Spread mixture in even layer on shallow baking pan. Toss corn with remaining 1 tablespoon oil and 1 tablespoon of the remaining Chili Seasoning. Spread in even layer on separate shallow baking pan.

  • Roast vegetables 15 minutes until lightly browned, rotating pans halfway through for even cooking.

  • Transfer 1/4 cup of pickling liquid from onion mixture to a separate small bowl. Add mayonnaise; whisk until well blended. Stir 1/4 cup mayo mixture into hot cooked rice. Reserve remaining mayo mixture for serving.

  • Divide rice among 4 shallow serving bowls. Top with tofu, roasted peppers and corn, pickled onion mixture and avocado. Drizzle reserved mayo mixture over each bowl. Sprinkle with pepitas to serve.

Nutrition information (per Serving)



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