Tofu Ground Beef Bowls
These Tofu Ground Beef bowls are so simple to throw together and packed with protein!
Servings: 2 servings
Ingredients
For the tofu:
- 1 block extra-firm tofu, pressed super firm also works well*
- 2 tablespoons Taco seasoning
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt
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
For serving:
- 1 cup cottage cheese
- 1 tablespoon hot honey
- ½ avocado sliced or diced
- handful of cilantro chopped
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 slightly. Once cooled a bit, dice the tofu so it’s in shreds.
- Meanwhile, toss the sweet potato with the olive oil, salt + pepper, and taco seasoning. Spread in an even layer on a baking sheet and roast for 25 minutes, tossing halfway, until fork tender.
- Assemble the bowls by dividing the tofu "beef", sweet potato, cottage cheese, avocado, and honey evenly among 2 bowls. Garnish with cilantro and ENJOY!
Notes
If using super firm tofu, there's no need to press it first.
Nutrition
Calories: 632kcal | Carbohydrates: 57g | Protein: 30g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 18mg | Sodium: 1437mg | Potassium: 1236mg | Fiber: 9g | Sugar: 22g | Vitamin A: 24690IU | Vitamin C: 11mg | Calcium: 207mg | Iron: 4mg
