Yummy, Easy, & Healthy Recipe of the Week: Tofu Taco Bowls w/ Raw Green Beans & Homemade Ranch

 Tofu Taco Bowls
Prep time: 1 hour

Makes: 5


  • Quinoa/Brown Rice Mix
  • 1 can of Black Beans
  • 1 box of tofu
  • Lettuce
  • Corn
  • Reduced Fat Sprinkle Cheddar Cheese (optional)
Pico de gallo:
  • Cilantro
  • Red Onion
  • Tomato
  • Lemon
  • Red/Green Pepper
  • Red Pepper Flakes (optional)
  • Adobo Seasoning (or seasoning of your choice)
  • Pepper (optional)
  1. Cut tofu into cubes, season with adobo and cilantro
    Tip: I normally season my meat in the morning and let it sit in the fridge to absorb the flavors for a few hours.
  2. Make the brown rice/quinoa mix: Flavor with pepper flakes, cilantro, a pinch of salt, and some lemon if you’d like.
  3. Drain the liquid from beans, season with Red Pepper Flakes and Pepper
  4. Prep and cut vegetables for Pico De Gallo, mix together, squeeze lemon juice and salt on top.
  5. Serve black beans and tofu over rice. Optional: top with lettuce, corn, cheese, and pico de gallo.

P.S when I originally posted this I wasn’t vegan so I swapped the chicken for tofu. 🙂

Raw Green Beans & Homemade Ranch ( < click for recipe)

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