Dinner
Tofu Taco Bowls with Chipotle Crema
Spice-roasted tofu tops quinoa with black bean and corn salsa, avocado and a smoky chipotle crema.
- Yield
- 4 bowls
- Cuisine
- Mexican-inspired
Serving ideas
Serve with lime wedges alongside.
Ingredients
See the ingredient checklist
- 14 oz extra-firm tofu
- 6 cups water
- 2 tbsp plus 1 3/4 tsp kosher salt, divided
- 1 1/2 tsp garlic powder
- 1 1/2 tsp paprika
- 3/4 tsp dried oregano
- 3/4 tsp ground cumin
- 1/4 tsp ground black pepper
- 3 tbsp vegetable oil
- 1 cup canned black beans, rinsed
- 1/2 cup thawed frozen corn
- 1 tbsp chopped fresh cilantro, plus leaves for serving
- 1 tsp lime juice
- 1 canned chipotle chile in adobo, chopped
- 2 tsp adobo sauce from the can
- 1/2 cup sour cream
- 1 tbsp water for crema, plus more as needed
- 3 cups cooked quinoa
- 1/2 cup pico de gallo
- 1/2 avocado, thinly sliced
- lime wedges
Before you cook
Blot the tofu after soaking so it roasts instead of steaming.
How to make Tofu Taco Bowls with Chipotle Crema
Slice the tofu horizontally into two slabs and set in an 8-inch baking dish. Boil the 6 cups of water, pour over the tofu and add 2 tablespoons of salt. Soak for 20 minutes.
Heat the oven to 425°F. Mix garlic powder, paprika, oregano, cumin and black pepper with 1 teaspoon salt. Drain and blot the tofu, tear into roughly 1-inch pieces, and gently toss with the oil and spices.
Arrange the tofu flat side down on a foil-lined baking sheet. Roast 23 to 28 minutes, until the underside is browned and the pieces are crisp.
Toss the beans, corn, chopped cilantro and lime juice with 1/2 teaspoon salt. Stir the chipotle, adobo sauce and sour cream with the remaining 1/4 teaspoon salt and a tablespoon of water. Thin the crema with more water if needed.
Divide the quinoa, tofu, bean-corn salsa, pico and avocado among bowls. Drizzle with the crema and scatter cilantro leaves over the top.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Tofu Taco Bowls with Chipotle Crema
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Ingredients
- 14 oz extra-firm tofu
6 cups water- 2 tbsp plus 1 3/4 tsp kosher salt, divided
- 1 ½ tsp garlic powder
- 1 ½ tsp paprika
- ¾ tsp dried oregano
- ¾ tsp ground cumin
- ¼ tsp ground black pepper
- 3 tbsp vegetable oil
- 1 cup canned black beans, rinsed
- ½ cup thawed frozen corn
- 1 tbsp chopped fresh cilantro plus leaves for serving
- 1 tsp lime juice
- 1 canned chipotle chile in adobo, chopped
- 2 tsp adobo sauce from the can
- ½ cup sour cream
- 1 tbsp water for crema plus more as needed
- 3 cups cooked quinoa
- ½ cup pico de gallo
- ½ avocado, thinly sliced
- lime wedges
Instructions
- Slice the tofu horizontally into two slabs and set in an 8-inch baking dish. Boil the 6 cups of water, pour over the tofu and add 2 tablespoons of salt. Soak for 20 minutes.
- Heat the oven to 425°F. Mix garlic powder, paprika, oregano, cumin and black pepper with 1 teaspoon salt. Drain and blot the tofu, tear into roughly 1-inch pieces, and gently toss with the oil and spices.
- Arrange the tofu flat side down on a foil-lined baking sheet. Roast 23 to 28 minutes, until the underside is browned and the pieces are crisp.
- Toss the beans, corn, chopped cilantro and lime juice with 1/2 teaspoon salt. Stir the chipotle, adobo sauce and sour cream with the remaining 1/4 teaspoon salt and a tablespoon of water. Thin the crema with more water if needed.
- Divide the quinoa, tofu, bean-corn salsa, pico and avocado among bowls. Drizzle with the crema and scatter cilantro leaves over the top.
Notes
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