These Crispy Tofu Rice Bowls (aka Tofu Taco Bowls) are loaded with fluffy rice, crunchy lettuce, creamy guacamole, and the best crispy tofu taco meat.
The tofu recipe for tofu skeptics!
I have well over 100 tofu recipes on my blog at this point and I’ve tested out cooking it in nearly every single way. These Tofu cutlets are one of my favorite way to wow guests but I also love a classic air fried tofu too.
Why you’ll LOVE this crispy tofu recipe:
Protein-packed: Tofu makes this hearty and filling.
Customizable: Add beans, swap toppings, or use different rice.
Meal-prep friendly: Great for making ahead and packing for lunch.
Better than takeout: All the flavors of a taco shop, made vegetarian.
PLEASE let me know how you like this recipe! It’s simple but one that I am super proud of 🙂
In this post…
Ingredients For Tofu Taco BowlsHow to make these Tofu Rice BowlsExpert TipsVariations & SubstitutionsStorage InstructionsWatch the VideoCrispy Tofu Rice Bowls (Easy Vegetarian Taco Bowls) Recipe
Ingredients For Tofu Taco Bowls
These meatless taco bowls are SO simple to make and very customizable! Let’s go over the main ingredients and some of my suggested substitutions:
Tofu – extra firm or super firm for the crispiest texture!
Taco seasoning – store-bought or homemade
Rice – white, brown, or even cauliflower rice
Lettuce – romaine, iceberg, or mixed greens
Optional toppings – cheese, beans, jalapeños, hot sauce, cilantro, lime, sour cream, avocado/ guacamole etc!
How to make these Tofu Rice Bowls
As a reminder, the FULL written recipe is down below in the recipe card. This is simply a brief overview.
There are 2 main steps for making this recipe and they’re both very simple:
Cook the tofu
Cook the rice
To cook the tofu, you’ll start by shredded it using a box grater and then toss it with some olive oil and taco seasoning. Then, spread it in an even layer on a lined baking sheet and bake until the tofu begins to crisp along the edges. Remove and let cool.
Meanwhile, cook the rice according to package directions (I also love to cook rice in the instant pot) and prep the rest of your ingredients.
Expert Tips
Use super firm tofu for best results.
Bake at a high heat (400°F+) for maximum crispiness.
Let tofu cool slightly after baking to firm up.
Don’t skip the seasoning — taco spices make it taste meaty!
Variations & Substitutions
Make it a taco salad: Skip the rice and load everything onto shredded lettuce.
Turn it into a burrito bowl: Add beans, corn, and roasted peppers.
Vegan version: Use vegan sour cream and skip cheese.
Low-carb: Swap rice for cauliflower rice.
Storage Instructions
Fridge: Store tofu, rice, and toppings separately in airtight containers for up to 4 days.
Freezer: Crispy tofu can be frozen for up to 2 months; re-crisp in the oven or air fryer.
Reheat: Warm tofu and rice separately; assemble bowls fresh with cold toppings.
Watch the Video
Crispy Tofu Rice Bowls (Easy Vegetarian Taco Bowls)
Ingredients
Instructions
Notes
Storage and reheating-
Fridge: Store tofu, rice, and toppings separately in airtight containers for up to 4 days.
Freezer: Crispy tofu can be frozen for up to 2 months; re-crisp in the oven or air fryer.
Reheat: Warm tofu and rice separately; assemble bowls fresh with cold toppings.
Nutrition
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