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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 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: vegetarian, taco, rice, tofu, corn, beans, main dish, dinner
Servings: 4 servings
Calories: 627kcal
Author: Taylor

Ingredients

  • 14 ounce block firm to extra-firm tofu drained and patted dry
  • 2 tbsp lime juice
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 cloves garlic minced
  • 1/4 tsp cayenne pepper more or less depending on spice tolerance!
  • 2-3 tbsp 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

Instructions

  • 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!

Nutrition

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