I love taco meat as much as any ’90s kid, but I’m not gonna lie, taco tofu might be even better. These bowls are here to prove it. Loaded with quinoa, black beans, and taco-spiced tofu crumbles all drizzled with a chipotle crema, these bowls are quickly becoming my new taco Tuesday go-to.

Prepping the tofu:
Since tofu is the star of these bowls, it’s important to treat it right. I prefer to shock my tofu in salted boiling water rather than pressing: the boiling water causes the tofu proteins to contract, pushing out the excess liquid that’s inside the tofu without compacting it (as a tofu press might). At the same time, the salt in the water permeates the tofu, seasoning it from the inside out. Once the tofu has been drained, patted dry, and broken into chunks, tossing it in a liberal coating of oil and spices ensures it will take on a crisp taco-spiced exterior as it bakes.

Make ahead & storage:
These taco bowls are great for meal prep, since most of the components can be made in advance and refrigerated in separate airtight containers for up to 3 days. Since the chipotle crema thickens as it sits, you may need to thin it out with more water before using.

Made these bowls? Rate and review them below!

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PHOTO: JULIA GARTLAND; FOOD STYLING: TAYLOR ANN SPENCER