Description
Master the ultimate veggie taco filling! We transform crumbled, seasoned tofu into spicy “meat,” paired with quinoa and black beans for effortless prep. Full instructions and nutrition facts inside.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 block (14 oz) extra firm tofu, pressed and crumbled
- 2 tablespoons olive oil
- 3 tablespoons low-sodium taco seasoning
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen corn, thawed
- 1/2 cup prepared mild or medium salsa
- 1 large lime, juiced (for garnish)
Instructions
- Step 1: Cook the Quinoa Base
- Step 2: Prepare the Taco "Meat" Filling
- Step 3: Season and Combine
- Step 4: Assemble the Meal Prep Bowls
- Step 5: Finish and Store
Notes
- To maintain the fresh texture of your bowls throughout the week, store the lime juice and any additional fresh garnishes, like salsa, separately and add them right before serving.
- When reheating, gently warm the assembled bowl in the microwave for a minute, stirring halfway, or use a dry skillet to prevent the tofu from drying out and losing its flavor.
- Elevate this satisfying meal prep by topping your bowl with fresh avocado slices, a dollop of Greek yogurt or non-dairy sour cream, and a sprinkle of chopped cilantro for a vibrant finish.
- Chef's tip: To achieve the best 'taco meat' texture, cook the pressed and crumbled tofu until it is lightly browned and dry before you stir in the taco seasoning; this allows the spice blend to adhere beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 large lunch bowl
- Calories: 485
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Protein: 6g