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Vegan Taco Bowl

Vegan Taco Bowl Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups long-grain white rice
  • 3 cups water
  • ¾ tsp salt, divided
  • 1 lime, half juiced and half cut into wedges
  • ¼ cup finely chopped cilantro
  • 14 oz block extra-firm tofu, pressed at least 20 minutes
  • 2 tbsp neutral oil
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • Avocado or guacamole, for topping
  • Salsa or pico de gallo, for serving

Method
 

  1. Bring the rice, water, and ¼ tsp salt to a boil, then cover and simmer for 15 minutes. Let sit 5 minutes off the heat.
  2. Tear the tofu into uneven pieces. Heat oil in a nonstick skillet over medium-high heat, add the tofu, and cook undisturbed for 5 minutes. Add chili powder, cumin, smoked paprika, garlic powder, and ½ tsp salt, stir, and cook 5 more minutes until browned.
  3. Push the tofu aside or remove it briefly. Add the beans and corn to the pan and cook for 3 minutes to warm through.
  4. Fluff the rice, stir in the lime juice and cilantro, and divide among bowls. Top with the tofu mixture, beans, corn, avocado, and salsa. Serve with lime wedges.

Notes

Use a block of extra-firm tofu and press it well so the crumbles crisp instead of steaming. If you’re short on time, you can skip the pressing but the texture will be softer. Let the cooked rice rest covered before fluffing for the fluffiest bowls.