Preheat the oven to 425 degrees F.

On a large baking tray, toss the sweet potato with the olive oil, salt + pepper, and taco seasoning. Spread in an even layer and roast for 25 minutes, tossing halfway, until fork-tender.

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.

In a large skillet, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.

Meanwhile, make the sauce by whisking together ½ tablespoon of olive oil, taco seasoning, salsa, bouillon, soy sauce, water, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.

Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.

In a large bowl, combine the corn, bell pepper, jalapeno, cilantro, cotija cheese, and cream sauce. Toss to combine so that all of the corn is covered in the sauce.

Assemble the bowls by dividing the tofu “beef”, sweet potato, street corn salad, avocado, and cilantro evenly among 2 bowls. Garnish with cilantro and ENJOY!

Corn – you can also use 2 ears of cooked corn or 15oz of frozen corn, thawed

Bell pepper – you can leave this out if you’d rather not have ½ of a bell pepper leftover.

Bouillon – I highly recommend keeping some Better than Bouillon on hand at all times. This recipe calls for the vegetarian beef flavor, but I often just use the generic vegetarian bouillon. You could also use a bouillon cube OR swap the water in this recipe for broth.

Storage Instructions – Store each component separately in airtight containers in the fridge for up to 4 days. Reheat the tofu and sweet potatoes before assembling.