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These Crispy Tofu Rice Bowls (aka Tofu Taco Bowls) are loaded with fluffy rice, crunchy lettuce, creamy guacamole, and the best crispy tofu taco meat.
The tofu recipe for tofu skeptics!
I have well over 100 tofu recipes on my blog at this point and I’ve tested out cooking it in nearly every single way. These Tofu cutlets are one of my favorite way to wow guests but I also love a classic air fried tofu too.
Why you’ll LOVE this crispy tofu recipe:
- Protein-packed: Tofu makes this hearty and filling.
- Customizable: Add beans, swap toppings, or use different rice.
- Meal-prep friendly: Great for making ahead and packing for lunch.
- Better than takeout: All the flavors of a taco shop, made vegetarian.
PLEASE let me know how you like this recipe! It’s simple but one that I am super proud of :)
In this post…
Ingredients For Tofu Taco Bowls
These meatless taco bowls are SO simple to make and very customizable! Let’s go over the main ingredients and some of my suggested substitutions:
- Tofu – extra firm or super firm for the crispiest texture!
- Taco seasoning – store-bought or homemade
- Rice – white, brown, or even cauliflower rice
- Lettuce – romaine, iceberg, or mixed greens
- Optional toppings – cheese, beans, jalapeños, hot sauce, cilantro, lime, sour cream, avocado/ guacamole etc!
How to make these Tofu Rice Bowls
As a reminder, the FULL written recipe is down below in the recipe card. This is simply a brief overview.
There are 2 main steps for making this recipe and they’re both very simple:
- Cook the tofu
- Cook the rice
To cook the tofu, you’ll start by shredded it using a box grater and then toss it with some olive oil and taco seasoning. Then, spread it in an even layer on a lined baking sheet and bake until the tofu begins to crisp along the edges. Remove and let cool.
Meanwhile, cook the rice according to package directions (I also love to cook rice in the instant pot) and prep the rest of your ingredients.
Expert Tips
- Use super firm tofu for best results.
- Bake at a high heat (400°F+) for maximum crispiness.
- Let tofu cool slightly after baking to firm up.
- Don’t skip the seasoning — taco spices make it taste meaty!
Variations & Substitutions
- Make it a taco salad: Skip the rice and load everything onto shredded lettuce.
- Turn it into a burrito bowl: Add beans, corn, and roasted peppers.
- Vegan version: Use vegan sour cream and skip cheese.
- Low-carb: Swap rice for cauliflower rice.
Storage Instructions
- Fridge: Store tofu, rice, and toppings separately in airtight containers for up to 4 days.
- Freezer: Crispy tofu can be frozen for up to 2 months; re-crisp in the oven or air fryer.
- Reheat: Warm tofu and rice separately; assemble bowls fresh with cold toppings.
Watch the Video
Crispy Tofu Rice Bowls (Easy Vegetarian Taco Bowls)
Ingredients
- 1 block of firm or extra-firm tofu
- 2 tablespoons Taco seasoning
- 3 tablespoons of olive oil
- ½ teaspoon fine sea salt
- ½ cup of uncooked rice of choice
- 1 head of romaine lettuce, chopped
- 1/2- ¾ cups canned black beans, drained and rinsed
- optional of serving: pico de gallo, chopped tomatoes, avocado/ guacamole,
Instructions
- Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.
- Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off so I take those and very gently push them through the grater. Place the tofu on the prepared baking sheet.
- Drizzle the tofu with the oil, salt, and taco seasoning and toss to combine so it is evenly covered. Spread the tofu out into a thin layer. Bake for 30-35 minutes or until the tofu is crispy around the edges. Check around 25 minutes to make sure it isn’t burning. Remove from the oven and let cool for about 10 minutes.
- Meanwhile, cook the rice according to package directions.
- Once cooled a bit, dice the tofu so it’s in shreds. You can also break it up into small pieces with your hands.
- Assemble the bowls by dividing the tofu, rice, beans, and romaine into 2 large bowls. Top with desired taco toppings and ENJOY!
Notes
- Fridge: Store tofu, rice, and toppings separately in airtight containers for up to 4 days.
- Freezer: Crispy tofu can be frozen for up to 2 months; re-crisp in the oven or air fryer.
- Reheat: Warm tofu and rice separately; assemble bowls fresh with cold toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
