Name: Tofu Taco Bowls Recipe
Prep time: 30 min
Cook time: 28 min
Total time: 58 min
Cuisine: Mexican
Ingredients: 1 (14-oz.) pkg. extra-firm tofu; 6 cups plus 1 tablespoon water, divided; 2 tablespoons plus 1 3/4 teaspoons kosher salt, divided; 1 1/2 teaspoons garlic powder; 1 1/2 teaspoons paprika; 3/4 teaspoon dried oregano; 3/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 3 tablespoons vegetable oil; 1 cup black beans, rinsed (from a 15.5-oz. can); 1/2 cup thawed frozen corn; 1 tablespoon finely chopped fresh cilantro, plus whole leaves for serving; 1 teaspoon fresh lime juice; 1 canned chipotle chile in adobo, finely chopped; 2 teaspoons adobo sauce; 1/2 cup sour cream; 1/4 teaspoon kosher salt; 1 tablespoon water, plus more as needed; 3 cups cooked quinoa; 1/2 cup store-bought or homemade pico de gallo; 1/2 avocado, thinly sliced; Lime wedges, for serving

Ingredients

1 (14-oz.) package extra-firm tofu

6 cups plus 1 tablespoon water, divided

2 tablespoons plus 1 3/4 teaspoons kosher salt, divided

1 1/2 teaspoons garlic powder

1 1/2 teaspoons paprika

3/4 teaspoon dried oregano

3/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

1 cup black beans, rinsed (from a 15.5-oz. can)

1/2 cup thawed frozen corn

1 tablespoon finely chopped fresh cilantro, plus whole leaves for serving

1 teaspoon fresh lime juice

1 canned chipotle chile in adobo, finely chopped, plus 2 teaspoons adobo sauce

1/2 cup sour cream

3 cups cooked quinoa

1/2 cup store-bought or homemade pico de gallo

1/2 avocado, thinly sliced

Lime wedges, for serving

Instructions

Step 1: On a cutting board, hold a knife parallel to the board and slice the tofu block in half to create two thinner blocks. Arrange them in an 8-inch baking dish in a single layer.

Step 2: Bring 6 cups of water to a boil in a kettle or medium pot. Pour the boiling water over the tofu and sprinkle 2 tablespoons of salt on top. Let the tofu sit in the salty water for 20 minutes.

Step 3: Meanwhile, position a rack in the center of the oven and preheat to 425°F. In a small bowl, combine garlic powder, paprika, oregano, cumin, black pepper, and 1 teaspoon salt.

Step 4: Remove the tofu from the water and let the excess drip off. Transfer it to a paper towel-lined plate and blot dry thoroughly with additional paper towels. Tear each tofu slab into rough 1-inch chunks.

Step 5: Transfer tofu pieces to a clean medium bowl, drizzle with vegetable oil, and add the spice mixture. Gently toss to coat evenly. Arrange the tofu pieces flat side down on a large foil-lined baking sheet.

Step 6: Roast the tofu for 23 to 28 minutes, until it is browned and crisp on the bottom and slightly crisp on top. Remove from the oven and let cool slightly.

Step 7: In a medium bowl, stir together black beans, corn, chopped cilantro, lime juice, and 1/2 teaspoon salt.

Step 8: In a small bowl, combine chopped chipotle chile, adobo sauce, sour cream, and 1/4 teaspoon salt. Add 1 tablespoon water and stir until smooth. Add more water, 1 teaspoon at a time, if a thinner consistency is desired. Adjust salt to taste and refrigerate until ready to use.

Step 9: To assemble each bowl, spoon 3/4 cup cooked quinoa into the bottom. Top with one-quarter of the roasted tofu, about 1/3 cup of the bean and corn mixture, 2 tablespoons pico de gallo, and one-quarter of the sliced avocado. Drizzle with chipotle crema and garnish with whole cilantro leaves. Serve with lime wedges on the side.

Tips & Variations

Pressing the tofu before slicing can help remove extra moisture and improve crispness.

For a vegan version, substitute sour cream with a plant-based alternative or use plain cashew cream.

Add sliced jalapeños or hot sauce for extra heat.

Swap quinoa for brown rice or cauliflower rice for a different base.

FAQs

Can I use soft tofu instead of extra-firm tofu?

Extra-firm tofu holds up best for roasting and creates a crispy texture. Soft tofu is too delicate and will not crisp properly, so it’s not recommended for this recipe.

Is it necessary to salt the tofu by soaking it in salted water?

Soaking tofu in salted water helps enhance its flavor and improve texture by drawing out moisture. While not mandatory, it significantly improves the final taste and crispness of the tofu.