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!
Servings: 4 servings
Calories: 627kcal
Ingredients
- 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
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