Tofu Taco Bowls
Crispy spiced tofu served in bowls with rice, cabbage, and avocado for a hearty vegetarian meal.
Ingredients
- 1 14-oz. blockfirm or extra-firm tofu, drained, pressed, cut into 1" cubes
- ¼ cupextra-virgin olive oil
- kosher salt
- 2garlic cloves, smashed
- 2 tsp.ground coriander
- 1 tsp.ancho powder or sweet smoked paprika
- 1 tsp.ground cumin
- ½ tsp.ground fennel
- 1 Tbsp.double-concentrated tomato paste
- 2 Tbsp.hot sauce (Cholula, Valentina) diluted in a cup of water
- cooked white rice, for serving
- shredded red cabbage, for serving
- sliced avocado, for serving
- crumbled queso fresco, for serving
- cilantro, for serving
- lime wedges, for serving
Instructions
Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, about 15 minutes.
Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.
Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Bloom spices in oil, stirring, just until spices deepen in color, about 20 seconds.
Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute.
Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. This can be repeated with additional rounds of hot sauce+water until the proper spice level is reached, or until the rest of dinner is ready. Season with salt.
Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.