Tofu Veggie Taco Bowl

Healthy Vegetarian dinner.


  • 2 tbsp olive oil

  • 1/2 red onion; sliced into thin strips

  • 2 Bell propers; sliced into strips

  • 1 zucchini; diced

  • 10-12 Brussel sprouts; cut into quarters

  • 1/2 cup vegetable broth

  • 2 tsp Cumin

  • 2 tsp Paprika

  • 2 tsp garlic powder

  • 1/4-1/2 tsp Cayenne pepper depending on spice preference

  • Salt and pepper to taste

  • 16 oz tofu; cubed

Cauliflower Rice:

  • Juice of one Lime

  • Fresh Cilantro; chopped

  • 16 oz frozen cauliflower rice

  • 2 cans Black beans; rinsed and drained


  1. Heat olive oil on medium-low in a large pan. Add red onions and sauté for 3-5 minutes.

  2. Add bell peppers, zucchini, Brussel sprouts, vegetable broth, cumin, paprika, garlic powder, cayenne, and salt/pepper. Combine well. Turn heat up to medium-high and cook for about 5 minutes.

  3. Now add the tofu in, only stirring every 2-3 minutes to allow the tofu to brown. Cook for another 10-12 minutes until vegetables is tender.

  4. Meanwhile, prepare a cauliflower ride according to the package (most frozen bags are microwave steam-able but you can also sauté this in the pan after the tofu and veggies are done. Once prepared, add lime juice and cilantro to rice and combined.

  5. Divide Cauliflower rice, black beans, and tofu veggie mixture into 4 servings and combine into a bowl. Top with salsa and/or avocado if desired. Enjoy!

  6. Keeps well in the fridge for 3-5 days and works great for meal prep!

Soured By: Shelby Hamilton