This flavorful crispy tofu bowl is full of Mexican-inspired flavors! You can serve it over rice, yellow rice, quinoa, or even a bed of salad greens for an easy meal.
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What I love about this crispy tofu bowl is that it's so easy. While flavor-packed tofu and zucchini roast in the oven, you can make your rice and prepare your toppings of choice.
The secret to this super easy and flavorful tofu is Tajin seasoning! Tajin is a chili lime seasoning that you can find at a lot of regular grocery stores. You are probably familiar with it as a sprinkle to add to fruit (mango and Tajin is a popular combination), but I encourage you to try it in this recipe. It adds umami and tang that works great in savory dishes!
I am topping this Mexican tofu bowl with some cilantro, onion, vegan sour cream, and hot sauce, but feel free to use other toppings of choice. This is delicious with some pickled onions or pickled shallots. You can also add a drizzle of vegan sour cream or a sprinkle of vegan cheese shreds. Have fun with it, and use what you have for a budget-friendly weeknight meal.
You can also mix up the veggies in this recipe. If you don't want to do the roasted zucchini, roast some broccoli or cauliflower. My cheesy air fryer zucchini also works well in this bowl! Or add some frozen spinach and peas to your rice, so you don't have to prep a separate veggie at all. You've got options!
If you love easy, Mexican-inspired dinners, also try my vegan taco casserole! And if tofu dinners are your jam, try my sheet pan honey garlic tofu!
💖 Why You'll Love Crispy Tofu Bowls
- flavorful, versatile, budget-friendly recipe perfect for busy evenings
- use the roasted zucchini or prepare your veggies of choice
- serve over rice, yellow rice, quinoa, or salad greens
- naturally gluten-free and nut-free
✓ Ingredients and Substitutions
- tofu - Use firm or extra firm tofu, and press out the excess water. Then, tear it into bite-sized pieces.
- oil - To help the spices stick to the tofu and to the zucchini. You can use soy sauce instead for oil-free.
- cornstarch - To help the spices stick and help the tofu crisp up in the oven.
- zucchini - If you don't have zucchini, roast your vegetables of choice. Or, add frozen peas and spinach to your rice and skip the zucchini steps all together.
- salt and spices - For the tofu, you need garlic powder and Tajin seasoning. For the zucchini, use chili powder, garlic powder, dried oregano, cumin, and crushed pepper. If you want to make the quick yellow rice, you also need turmeric and onion powder.
- rice - Rice is the bed of these crispy tofu bowls. You can use white rice, brown rice, or my quick yellow rice. Or, serve over quinoa or salad greens!
- frozen corn - I just love frozen corn in a bowl. It's cheap, easy, and adds a great texture and flavor! Skip it if you like, or use peas instead.
- garnishes - I am garnishing these with onion, cilantro, vegan sour cream, and hot sauce. You can use your favorite toppings, like lime juice, pickled veggies, vegan cheese, shreds, guacamole, salsa, avocado, tomato, red onion, romaine lettuce, other chopped crunchy veggies, etc. Use what you have!
🔪 How to Make Mexican-Inspired Tofu Bowls
Preheat the oven to 425° F and line 2 baking sheets with parchment paper. The second sheet is for the zucchini, so just set that aside for now.
Press your tofu if you haven't already, and add it to a large bowl and toss with the oil or soy sauce. In a small bowl or cup, mix the cornstarch, spices, and salt for the tofu. Add the seasoning to the tofu, tossing to coat it really well.
Spread the tofu onto one of the lined baking sheets, and bake for 35 to 40 minutes, until the tofu is browned. This is going to depend on your pan, your oven, etc. You can flip the tofu halfway through cooking, so it bakes more evenly, if you like, but you can skip the flip, if you just don't feel like it.
Meanwhile, in a medium bowl, toss together the zucchini with the oil. Then, sprinkle on the all of the spices and salt, tossing well to coat.
Spread the zucchini evenly onto the second lined baking sheet, and bake for about 23 to 27 minutes, until the zucchini is cooked to preference. Stir once, about 15 minutes into cooking.
When they're done cooking, pull the pans out of the oven.
Divide the rice between your bowls, then top with the tofu, zucchini, corn, and toppings of choice. Serve hot!
💡 Helpful Tips
- Get the tofu baking first, then prep the zucchini. While those both bake, make the rice and prepare your toppings. That way, everything should be ready to assemble at the same time.
- You can make this recipe oil-free by using soy sauce instead of the oil. It will change the flavor and texture a bit but still be delicious!
🫙 Storage Directions
Leftovers will keep for three to five days in the refrigerator. If you can, store the toppings separately.
🍴 More Mexican-Inspired Meals
📖 Recipe
Mexican-Inspired Crispy Tofu Bowl
Ingredients
For the Tofu
- 14 ounces firm or extra firm tofu pressed and torn into bite-sized pieces
- 2 teaspoons oil or use soy sauce for oil-free
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon Tajin seasoning or use 1 ½ teaspoons for more tangy flavor
- ¼ teaspoon salt
For the Zucchini
- 2 medium zucchini sliced into ¼" thick pieces
- 2 teaspoons oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon cumin
- pinch of crushed red pepper or more or less, to taste
- ¼ teaspoon salt
For the Crispy Tofu Bowls
- 4 cups cooked rice or grain of choice or salad greens. See notes for a quick yellow rice recipe!
- ½ cup frozen corn thawed
- vegan sour cream or non-dairy yogurt, for garnish
- lime juice for garnish
- green onion for garnish
- chopped cilantro for garnish
- hot sauce for garnish
Instructions
Make the tofu.
- Preheat the oven to 425° F and line 2 baking sheets with parchment paper. The second sheet is for the zucchini, so just set that aside for now.
- Press your tofu if you haven't already, and add it to a large bowl and toss with the oil or soy sauce. In a small bowl or cup, mix the cornstarch, spices, and salt for the tofu. Add the seasoning to the tofu, tossing to coat it really well.
- Spread the tofu onto one of the lined baking sheets, and bake for 35 to 40 minutes, until the tofu is browned and lightly crisp. This is going to depend on your pan, your oven, etc. You can flip the tofu halfway through cooking, so it bakes more evenly, if you like, but you can skip the flip, if you just don't feel like it.
Meanwhile, make the zucchini.
- Meanwhile, in a medium bowl, toss together the zucchini with the oil. Then, sprinkle on the all of the spices and salt, tossing well to coat. Spread the zucchini evenly onto the second lined baking sheet, and bake for about 23 to 27 minutes, until the zucchini is cooked to preference. Stir once, about 15 minutes into cooking.
Assemble the Mexican-Inspired Tofu Bowls
- Divide the rice between your bowls, then top with the tofu, zucchini, corn, and toppings of choice. Serve hot!
Got a question? Tried this recipe? Leave a reply!