Crispy Tofu Taco Bowls with Chipotle Ranch

• 12 oz firm tofu, pressed and cubed
• 1/2 cup cornstarch
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Oil for frying
• 4 cups mixed greens
• 1 avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup vegan sour cream
• 2 tbsp vegan mayonnaise
• 1 tsp chipotle chili powder
• Juice of 1/2 lime

Steps

1. 1 Pat tofu dry and toss with cornstarch and spices.
2. 2 Heat oil in a skillet over medium-high heat and fry tofu until crispy.
3. 3 Drain on paper towels.
4. 4 Whisk together sour cream, mayo, chipotle powder, and lime juice for the ranch.
5. 5 Divide greens among bowls.
6. 6 Top with tofu, avocado, tomatoes, and red onion.
7. 7 Drizzle with chipotle ranch and serve immediately.

Equipment

• Skillet
• Paper towels
• Mixing bowl

Variations

• Swap tofu for tempeh for a nutty flavor.
• Add black beans for extra protein.

Substitutions

• Use almond flour in place of cornstarch for a gluten-free option.
• Substitute Greek yogurt for vegan sour cream if desired.

Pairings

• Pairs well with a cold cerveza or a zesty lime margarita.

Nutrition

Tips

• For extra crispiness, freeze tofu cubes for 20 minutes before frying.
• Adjust chipotle powder in the ranch to your spice preference.

Storage

Store in an airtight container in the fridge for up to 2 days. Toss dressing just before serving.

Freezing: Freezes well without the dressing for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm corn tortillas on the side.
• Add a squeeze of fresh lime for extra zing.

FAQ