Greg and I have been really into tofu bowls lately. I try to split my cooking between meat-based, vegetarian, and vegan meals because cutting down our consumption of animal products is a great way to live more sustainably. Our favorite tofu bowls are these vegetarian crunchy roll bowls from Pinch of Yum. Those bowls got my meat-and-potatoes husband declaring his love for tofu. They are legit. In my quest for more recipes, I decided to make my own recipe with a Tex-Mex twist, and these Tex-Mex tofu bowls were the result.
These are easy to throw together, so they’re a great weeknight dinner. Bonus points if you meal prep at the beginning of the week and have all your veggies chopped. I’m hoping to get to that place but I’m not there yet. Also, adjust the cayenne pepper to your preferences. I have a low tolerance for spicy foods, so I just use a dash. If you like your food on the spicier side, feel free to add more!
If you make these Tex-Mex tofu bowls, please let us know what you think! We’d love to hear from you, either in the comments below or on social media! Plus, check out our other recipes for more deliciousness!
Tex-Mex Tofu Bowls
For the Tofu Bowls
- 1 lb extra firm tofu
- 2 bell peppers (any color)
- 1 yellow onion
- 2 tbsp olive oil
- 1 1/2 tsp ground cumin
- 1 1/2 tsp coriander
- 1 tsp garlic powder
- dash of cayenne pepper
- 1 tsp salt
- 2 tbsp corn starch
For the Jalapeño Ranch
- 1 jalapeño
- 3/4 cup ranch dressing
- 1 15 oz can black beans, heated
- 2 cups cooked brown rice
- shredded cheddar cheese
- sliced avocado
- Preheat the oven to 400°F.
Prep the Tofu and Veggies
- Dry the tofu. Cut the tofu into 1/2 inch cubes. Place on a plate in between layers of towels and weigh down with another plate or a skillet.
- While the tofu is drying, dice the peppers and onion.
- Add the tofu, peppers, onion, olive oil, cumin, coriander, garlic powder, cayenne pepper, and salt to a large bowl and toss to coat. Then add the corn starch and toss again to distribute as evenly as possible.
- Spread the tofu and veggies on a baking sheet. Avoid crowding the sheet so the ingredients bake instead of steam. I usually use two baking sheets to leave enough space.
- Bake for 25-30 minutes until the veggies are softened and the tofu is crispy. Toss halfway through baking to ensure even cooking.
Make the Jalapeño Ranch
- Remove the stem and seeds from the jalapeño and roughly chop it.
- Combine the ranch dressing and the jalapeño in a food processor and blend until smooth
Serve the Bowls
- Build the bowls starting with rice and beans, then add the tofu, veggies, and ranch. Top with shredded cheese and slices of avocado.
- The bowls will keep in the fridge for 2-3 days.