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Tofu Taco Bowls Recipe

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★★★★★

5 from 69 reviews

This flavorful Tofu Taco Bowls recipe features crispy roasted tofu seasoned with a smoky spice blend, paired with a zesty black bean and corn salad, fresh pico de gallo, creamy chipotle lime crema, and served over a bed of fluffy quinoa. Perfect for a satisfying plant-based meal packed with bold Mexican-inspired flavors.

Ingredients

Scale

Tofu and Marinade

  • 1 (14-oz.) pkg. extra-firm tofu
  • 6 cups plus 1 tablespoon water, divided
  • 2 tbsp. plus 1 3/4 tsp. kosher salt, divided
  • 1 1/2 tsp. garlic powder
  • 1 1/2 tsp. paprika
  • 3/4 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • 1/4 tsp. freshly ground black pepper
  • 3 tbsp. vegetable oil

Bean and Corn Salad

  • 1 cup black beans, rinsed (from a 15.5-oz. can)
  • 1/2 cup thawed frozen corn
  • 1 tbsp. finely chopped fresh cilantro, plus whole leaves for serving
  • 1 tsp. fresh lime juice

Chipotle Lime Crema

  • 1 canned chipotle chile in adobo, finely chopped
  • 2 tsp. adobo sauce
  • 1/2 cup sour cream
  • 1 tbsp. water, plus more for thinning
  • 1/4 tsp. kosher salt

Assembly

  • 3 cups cooked quinoa
  • 1/2 cup store-bought or homemade pico de gallo
  • 1/2 avocado, thinly sliced
  • Lime wedges, for serving

Instructions

  1. Prepare and salt tofu: On a cutting board, slice the tofu block in half horizontally to create two thinner slabs. Place them in a single layer in an 8-inch baking dish. In a kettle or medium pot, bring 6 cups of water to a boil, then pour over tofu and sprinkle with 2 tablespoons kosher salt. Let tofu soak for 20 minutes to firm up and season.
  2. Preheat oven and mix spices: While tofu soaks, position a rack in the center of the oven and preheat to 425°F (220°C). In a small bowl, combine garlic powder, paprika, dried oregano, ground cumin, black pepper, and 1 teaspoon kosher salt to make the spice blend.
  3. Drain and dry tofu: Remove tofu from salt water and allow excess water to drip off. Transfer to a paper towel-lined plate and blot thoroughly with additional paper towels until tofu is dry. Tear each slab into rough 1-inch chunks; some irregularity in size is acceptable.
  4. Season tofu: Transfer tofu chunks to a clean medium bowl. Drizzle with vegetable oil and sprinkle with the prepared spice mix. Gently toss to coat the tofu evenly with oil and spices.
  5. Roast tofu: Arrange tofu pieces on a large baking sheet lined with foil, placing them flat side down. Roast in the preheated oven for 23 to 28 minutes or until tofu pieces are crisp, browned on the bottom, and slightly crispy on top. Remove from oven and let cool slightly.
  6. Prepare bean and corn salad: In a medium bowl, combine rinsed black beans, thawed corn, chopped cilantro, fresh lime juice, and 1/2 teaspoon kosher salt. Stir to mix well and set aside.
  7. Make chipotle lime crema: In a small bowl, stir together finely chopped chipotle chile, adobo sauce, sour cream, and 1/4 teaspoon kosher salt. Add 1 tablespoon water and mix until combined. Adjust consistency by adding additional water 1 teaspoon at a time as needed. Refrigerate until ready to serve.
  8. Assemble bowls: Spoon 3/4 cup cooked quinoa into the bottom of each serving bowl. Top with one quarter of the roasted tofu, approximately one-third cup of bean and corn salad, 2 tablespoons of pico de gallo, and one quarter of thin avocado slices. Drizzle with the chipotle crema and garnish with whole cilantro leaves. Serve with lime wedges on the side.

Notes

  • Pressing the tofu before soaking can help remove excess moisture for better texture.
  • Adjust the chipotle crema’s thickness by adding water gradually to achieve desired drizzle consistency.
  • Quinoa can be prepared ahead of time to save cooking time.
  • For a vegan version, substitute sour cream with a plant-based alternative.
  • Use fresh lime wedges generously to enhance flavor and brightness.

Keywords: tofu taco bowls, roasted tofu, Mexican tofu recipe, vegetarian taco bowls, quinoa bowls, plant-based meals

Find it online: https://kitchenbyclara.com/tofu-taco-bowls-recipe/