Ingredients
Scale
- 1 block of firm or extra-firm tofu
- 2 tablespoons taco seasoning
- 3 tablespoons olive oil
- ½ teaspoon fine sea salt
- ½ cup uncooked rice of choice
- 1 head of romaine lettuce (chopped)
- ½ – ¾ cup canned black beans (drained and rinsed)
- Optional for serving: pico de gallo (chopped tomatoes, avocado/guacamole)
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Using a large box grater, shred the block of tofu.
- Spread the shredded tofu evenly on the prepared baking sheet.
- Drizzle the tofu with olive oil, sea salt, and taco seasoning; toss to coat.
- Spread the tofu in a thin layer and bake for 30-35 minutes, checking at 25 minutes.
- Once done, let it cool on the baking sheet for about 10 minutes.
- While the tofu cools, cook the rice according to package directions (about 15-20 minutes).
- After cooling, cut the tofu into smaller pieces.
- Assemble bowls by dividing crispy tofu, cooked rice, black beans, and chopped romaine lettuce.
- Top with your favorite taco fixings like pico de gallo or avocado and enjoy!
Notes
Great for meal prep; store in airtight containers in the fridge for 3-4 days. Freezing is possible but may alter texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu, rice bowls, vegetarian, meal prep, healthy