Description
These Tofu Taco Bowls are packed with seasoned crumbled tofu, fluffy rice, black beans, corn, fresh vegetables, and a squeeze of lime for a bold and satisfying plant based meal that is perfect for busy weeknights or meal prep.
Ingredients
Scale
- 14 ounces extra firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked white rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels, fresh or thawed
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1 cup shredded purple cabbage
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- In a small bowl, mix chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper.
- Add the crumbled tofu to the skillet and spread it into an even layer.
- Sprinkle the spice mixture over the tofu and stir well to coat evenly.
- Cook for 8 to 10 minutes, stirring occasionally, until the tofu is lightly golden and fragrant.
- Divide the cooked white rice into four serving bowls.
- Top each bowl with seasoned tofu, black beans, corn kernels, cherry tomatoes, sliced avocado, and shredded purple cabbage.
- Sprinkle chopped cilantro over each bowl and serve with lime wedges for squeezing on top.
Notes
- Press the tofu well before cooking for better texture and flavor absorption.
- Warm the black beans and corn slightly before assembling to keep the bowl evenly heated.
- Add salsa or extra lime juice for more brightness and moisture.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 0mg
Keywords: tofu taco bowls, plant based taco bowl, vegan rice bowl, tofu dinner idea, healthy taco bowl