Taco Tofu Rice Bowls
A vegetarian recipe for taco spiced tofu that is cooked on the stovetop and served with rice, black beans, and corn!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 627kcal
- 14 ounce block firm to extra-firm tofu drained and patted dry
- 2 tablespoon lime juice
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 2 cloves garlic minced
- ¼ teaspoon cayenne pepper more or less depending on spice tolerance!
- 2-3 tablespoon olive oil
- 2 cups white rice uncooked
- 14 ounce can black beans drained and rinsed
- 2 cups frozen corn cooked
- salsa and guacamole, for topping
Cook rice according to package directions.
Meanwhile, prepare the tofu.
Cut the tofu block into bite-sized pieces.
In a small bowl whisk together chili powder, cumin, garlic, cayenne pepper, and lime juice.
Toss tofu chunks in spice mixture.
Heat olive oil in a large pan over medium-high heat.
Once hot, add the tofu pieces. Cook for 3-4 minutes on each side, a total of about 15-20 minutes, getting the tofu nice and browned/crispy on each side.
To assemble the bowls, add rice, black beans, corn, and tofu to each bowl. Top with salsa and guacamole and serve.
Enjoy!
Calories: 627kcal | Carbohydrates: 112g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Sodium: 95mg | Potassium: 759mg | Fiber: 10g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 4mg