Vegetarian Taco Bowls

Vegetarian Taco Bowls
© Emma Fishman

By Chris Morocco, Bon Appétit

We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment? So for this vegetarian (vegan without the queso fresco!) version, we crisped up the tofu in olive oil, then doused it in spices and hot sauce for some heat.

Yield: 4 servings


  • 1 14-oz. block firm or extra-firm tofu

  • ¼ cup extra-virgin olive oil

  • Kosher salt

  • 2 garlic cloves, smashed

  • 2 tsp. ground coriander

  • 1 tsp. ancho powder or sweet smoked paprika

  • 1 tsp. ground cumin

  • ½ tsp. ground fennel

  • 1 Tbsp. double-concentrated tomato paste

  • 2 tsp. hot sauce
  • Cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco, cilantro, and lime wedges (for serving)


  • Firmly squeeze tofu to expel as much excess water as possible (don’t worry if it begins to crack or come apart). Tear into 1"–2" pieces.
  • Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, 5–7 minutes. Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.
  • Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Cook, stirring, just until spices deepen in color, about 20 seconds. Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute. Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. Season with salt.
  • Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.

See more at Bon Appétit

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0

Made with in NYC

African Food,3,Air Fry,1,All About Beer,1,All About Wine,2,American Food,11,Appetizers & Snacks,22,Asian Food,11,Australian Food,1,Beef Recipes,32,Beverages,3,Breads,8,Breakfast & Brunch,16,By Region,5,Cheese Recipes,11,Chicken Recipes,79,Christmas,5,Cocktail Recipes,15,Coffee,2,Cooking,4,Desserts,8,Dining Out,3,Dinner,67,Drinks,5,Drinks & Cocktails,6,Duck,1,Eggs,9,European Food,13,Featured,9,Features,5,Fish & Seafood,28,Fruit & Veggie Recipes,30,Lamb,2,Latin American Food,3,Lunch,12,Middle Eastern Food,2,Nutrition,2,Pasta,26,Popular Ingredients,29,Pork Recipes,24,Quick & Easy Recipes,47,Recipes & Meal Ideas,5,Recipes By Course,6,Restaurants,18,Salad,20,Shots & Shooters,1,Side Dishes,7,Smoothies & Juices,8,Teas,4,Thanksgiving,5,Tips & Tricks,16,Turkey,7,
Food Magazine: Vegetarian Taco Bowls
Vegetarian Taco Bowls
We took inspiration from picadillo, a saucy spiced ground meat dish packed with flavor, and thought, Why not give tofu a similar treatment?
Food Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share to a social network STEP 2: Click the link on your social network Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy Table of Content