Street Corn Tofu Bowls

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These Mexican street corn tofu bowls are a vegetarian twist on the viral street corn beef bowls. It's loaded with flavorful taco tofu, roasted sweet potatoes, and creamy elote-style corn!

Prep Time10

Cook Time20

Total Time30

Course: dinner, vegetarian dinner

Cuisine: American

Diet: Vegetarian

Servings: large servings

Author: Brita Britnell

Ingredients

For the sweet potato:

1 large sweet potato cut into bite-sized pieces
½ tablespoon olive oil
1 tablespoon taco seasoning
salt and pepper to taste
½ tablespoon cornstarch

For the tofu taco meat:

15 oz extra firm tofu Super firm tofu also works great!
1 tablespoon olive oil divided
2 ½ tablespoons taco seasoning
3 tablespoons of your favorite salsa
1 teaspoon vegetarian beef bouillon*
1 ½ tablespoons soy sauce
⅓ cup water
2 tablespoons tomato paste

For the Mexican Street Corn Salad:

15 oz can of corn*
1 tablespoon sour cream or ideally, Crema Mexican Agria Sour Cream
1 tablespoon mayonnaise
1 large clove garlic minced
¼ teaspoon fine sea salt
Juice and zest of ½ a lime
¼ teaspoon chipotle chili powder regular works as well
½ bell pepper finely diced*
1 small jalapeno finely diced (remove the seeds as desired)
2-3 tablespoons cotija cheese crumbled
2-3 tablespoons cilantro chopped

For serving:

½ avocado sliced or diced
handful of cilantro chopped

Instructions

For the sweet potato:

Preheat the oven to 425 degrees F.
On a large baking tray, toss the sweet potato with the olive oil, salt + pepper, and taco seasoning. Spread in an even layer and roast for 25 minutes, tossing halfway, until fork-tender.

For the tofu “meat”:

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.
In a large skillet, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.
Meanwhile, make the sauce by whisking together ½ tablespoon of olive oil, taco seasoning, salsa, bouillon, soy sauce, water, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.

For the street corn:

Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.
In a large bowl, combine the corn, bell pepper, jalapeno, cilantro, cotija cheese, and cream sauce. Toss to combine so that all of the corn is covered in the sauce.

Assemble:

Assemble the bowls by dividing the tofu "beef", sweet potato, street corn salad, avocado, and cilantro evenly among 2 bowls. Garnish with cilantro and ENJOY!

Notes

Corn - you can also use 2 ears of cooked corn or 15oz of frozen corn, thawed
Bell pepper - you can leave this out if you’d rather not have ½ of a bell pepper leftover.
Bouillon - I highly recommend keeping some Better than Bouillon on hand at all times. This recipe calls for the vegetarian beef flavor, but I often just use the generic vegetarian bouillon. You could also use a bouillon cube OR swap the water in this recipe for broth.

Storage Instructions - Store each component separately in airtight containers in the fridge for up to 4 days. Reheat the tofu and sweet potatoes before assembling.

Nutrition