Description
This Tofu Ground Beef Bowls recipe offers a delicious, plant-based alternative to traditional ground beef bowls. Featuring crispy baked tofu seasoned with taco spices, roasted sweet potatoes, creamy cottage cheese, and a drizzle of spicy hot honey, this dish combines texture and bold flavors for a wholesome, satisfying meal perfect for lunch or dinner.
Ingredients
Scale
For the Tofu
- 1 block extra-firm tofu, pressed (super firm also works well)
- 2 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
For the Sweet Potato
- 1 large sweet potato, cut into bite-sized pieces
- 1/2 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
For Assembly
- 1 cup cottage cheese
- 1 tablespoon hot honey
- 1/2 avocado, sliced or diced
- Handful of cilantro, chopped
Instructions
- Preheat Oven & Prepare Tofu: Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. Using the large side of a box grater, shred the entire block of tofu into the prepared baking sheet, pushing through any large chunks gently.
- Season and Bake Tofu: Drizzle the shredded tofu with 2 tablespoons of olive oil, sprinkle with 1/2 teaspoon fine sea salt, and 2 tablespoons of taco seasoning. Toss well to coat evenly and spread the tofu into a thin, even layer on the baking sheet. Bake for 30-35 minutes, checking at 25 minutes to avoid burning, until the edges become crispy. Remove from the oven and let cool slightly. Dice any large chunks so the tofu is consistently shredded.
- Prepare and Roast Sweet Potato: While the tofu bakes, toss the bite-sized sweet potato pieces with 1/2 tablespoon olive oil, 1 tablespoon taco seasoning, salt, and pepper. Spread them evenly on a separate baking sheet and roast in the oven for 25 minutes, tossing halfway through the baking time, until tender and golden brown.
- Assemble the Bowls: Divide the crispy baked tofu, roasted sweet potatoes, and 1 cup of cottage cheese evenly between two bowls. Top each with sliced or diced avocado and a drizzle of 1 tablespoon hot honey. Finish with a handful of freshly chopped cilantro for a burst of freshness.
- Serve: Enjoy the bowls immediately while the baked tofu and sweet potatoes are warm and the flavors are fresh for the best texture and taste experience.
Notes
- Press tofu well before grating to remove excess moisture for crispier texture.
- Adjust the amount of taco seasoning and hot honey to taste for spiciness and sweetness balance.
- Substitute cottage cheese with vegan alternatives to make this recipe fully vegan.
- Sweet potatoes can be seasoned with smoked paprika for a smoky flavor variation.
- Store leftovers separately to maintain tofu crispiness and prevent sogginess.
