Description
These Tofu Ground Beef Bowls are a flavorful and nutritious plant-based alternative to traditional ground beef bowls, featuring crispy baked tofu seasoned with taco spices, roasted sweet potatoes, creamy cottage cheese, and refreshing avocado. Perfect for a hearty lunch or dinner, this recipe combines bold flavors and textures for a satisfying meal.
Ingredients
Scale
Tofu Mixture
- 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
Roasted Sweet Potatoes
- 1 large sweet potato, cut into bite-sized pieces
- 1/2 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
Toppings
- 1 cup cottage cheese
- 1 tablespoon hot honey
- 1/2 avocado, sliced or diced
- Handful of cilantro, chopped
Instructions
- Preheat and prepare tofu: Preheat the 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 block of tofu. Gently push through any large chunks to ensure even shredding. Spread all shredded tofu evenly on the baking sheet.
- 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 taco seasoning. Toss well to coat evenly and spread into a thin, even layer. Bake for 30-35 minutes until tofu is crispy on the edges, checking at 25 minutes to avoid burning. Remove from oven, let cool slightly, and dice larger chunks so all tofu is shredded.
- Prepare and roast sweet potatoes: Toss the sweet potato pieces with 1/2 tablespoon olive oil, 1 tablespoon taco seasoning, and salt and pepper to taste. Spread on a separate baking sheet in an even layer. Roast in the oven for about 25 minutes, tossing halfway through, until tender and golden brown.
- Assemble the bowls: Divide the crispy baked tofu and roasted sweet potatoes evenly between 2 bowls. Add each bowl 1/2 cup of cottage cheese, the sliced or diced avocado, and drizzle with hot honey. Top with freshly chopped cilantro.
- Serve and enjoy: Enjoy the bowls immediately while the ingredients are warm and fresh for the best flavor and texture.
Notes
- Press tofu well to remove excess moisture for better crispiness when baking.
- Use gluten-free taco seasoning if needed to keep the dish gluten-free.
- The hot honey adds a sweet-spicy contrast; substitute with regular honey or hot sauce according to preference.
- Leftover components can be refrigerated separately and combined just before serving.
- For a vegan version, replace cottage cheese with a plant-based alternative and use a vegan sweetener.
