Crispy Tofu Rice Bowls

Crispy Tofu Rice Bowls are a fresh and hearty vegetarian meal loaded with fluffy rice, crunchy lettuce, creamy guacamole, and flavorful tofu taco “meat.” Easy to customize with your favorite toppings, these bowls are perfect for taco night, meal prep, or a quick weeknight dinner!

Author: Food with Feeling

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 2 Servings

Calories: 694 kcal per serving

Ingredients

1 block - firm or extra-firm tofu
2 tablespoons - Taco seasoning
3 tablespoons - olive oil
½ tsp - fine sea salt
½ cup - rice
1 head - romaine lettuce
¾ cup - canned black beans
optional for serving:

Instructions

Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off so I take those and very gently push them through the grater. Place the tofu on the prepared baking sheet.
Drizzle the tofu with the oil, salt, and taco seasoning and toss to combine so it is evenly covered. Spread the tofu out into a thin layer. Bake for 30-35 minutes or until the tofu is crispy around the edges. Check around 25 minutes to make sure it isn’t burning. Remove from the oven and let cool for about 10 minutes.
Meanwhile, cook the rice according to package directions.
Once cooled a bit, dice the tofu so it’s in shreds. You can also break it up into small pieces with your hands.
Assemble the bowls by dividing the tofu, rice, beans, and romaine into 2 large bowls. Top with desired taco toppings and ENJOY!
Storage and reheating:
Fridge: Store tofu, rice, and toppings separately in airtight containers for up to 4 days.
Freezer: Crispy tofu can be frozen for up to 2 months; re-crisp in the oven or air fryer.
Reheat: Warm tofu and rice separately; assemble bowls fresh with cold toppings.

Nutrition