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  • Kai Sziller-Collins

Mexican Tofu Bowls

Updated: Apr 14, 2021

This is one of my favourite meals to cook for dinner; its super easy, delicious, quick and cheap to make.

(serves 2, plus leftover rice and tofu, I always prepare my salad ingredients fresh)


1 block of firm tofu (my personal favourite is the Aldi firm tofu)

1 can of black beans, drained and rinsed

1 can of corn, drained and rinsed

¼ iceberg lettuce

1 tomato

1 cucumber

½ capsicum

½ an avocado (if in season)

2 cups of cooked rice

½ lime juiced

2 TBSP olive oil

Vegan chipotle sauce – see recipe on blog

1 packet of pre-mixed taco seasoning (look for one with natural ingredients; no artificial flavourings or preservatives)

1 TBSP Smokey paprika

2 cloves of garlic finely diced

Salt to taste (if taco seasoning packet doesn’t have salt)


Prepare rice following instructions on the packet, while the rice is cooking start preparing the tofu.

With clean hands crumble the tofu into a small bowl and put aside.

Place a frypan on a medium heat and add your olive oil, once the oil is hot (be careful not to burn the oil) add your spices and garlic and fry until fragrant.

Add the tofu and slightly lower heat.

Fry tofu until crispy, then add beans, corn and lime juice. Fry for another few minutes.

While the rice and tofu bean mix are cooking prepare the fresh ingredients, lettuce, tomato, cucumber, capsicum, avocado and parsley.

Once the rice and tofu bean mix is cooked it’s time to serve up!

Add rice to a bowl, then add salad, then top with tofu bean mix, squeeze a little more lime over the top, add jalapeños, parsley and creamy vegan chipotle sauce.


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