Mexican
Tofu Taco Bowls
Crispy taco-spiced tofu pairs with fluffy quinoa, sweet corn, and smoky chipotle crema for a bold, textured bite.
75 min4 porciones
Ingredientes
- 14 oz extra-firm tofu
- 1.5 tsp garlic powder
- 1.5 tsp paprika
- 3/4 tsp dried oregano
- 3/4 tsp ground cumin
- 3 tbsp vegetable oil
- 1 cup black beans · rinsed
- 1/2 cup frozen corn · thawed
- 1 tbsp cilantro · plus leaves
- 1 tsp lime juice
- 1 piece chipotle chile in adobo · minced
- 1/2 cup sour cream
- 3 cup cooked quinoa
- 1/2 cup pico de gallo
- 1/2 piece avocado · sliced
Preparación
- 1
Season the tofu
Briefly soak tofu in salted boiling water, dry, tear into chunks, and toss with oil and taco spices.
- 2
Roast
Roast tofu at 425°F until crisp and browned.
- 3
Prepare the toppings
Toss beans, corn, cilantro, and lime; stir chipotle adobo into sour cream.
- 4
Build bowls
Layer quinoa, tofu, bean-corn mixture, pico de gallo, avocado, and chipotle crema.
