Description
This Tofu Ground Beef Bowls recipe offers a delicious plant-based alternative that mimics the texture and flavor of ground beef using extra-firm tofu seasoned with taco spices. Combined with roasted sweet potatoes, creamy cottage cheese, avocado, and a drizzle of hot honey, it creates a balanced, flavorful bowl perfect for a wholesome 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 Potatoes:
- 1 large sweet potato, cut into bite-sized pieces
- 1/2 tablespoon olive oil
- 1 tablespoon taco seasoning
- Salt and pepper to taste
For the Toppings:
- 1 cup cottage cheese
- 1 tablespoon hot honey
- 1/2 avocado, sliced or diced
- Handful of cilantro, chopped
Instructions
- Preheat and Shred 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 pressed tofu block into thin strands. Push any large chunks through the grater carefully to get evenly shredded tofu. Spread the shredded tofu evenly on the prepared baking sheet.
- Season and Bake Tofu: Drizzle the tofu with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon fine sea salt, and add 2 tablespoons taco seasoning. Toss well to ensure even coating. Spread tofu into a thin, even layer on the sheet. Bake for 30-35 minutes until crispy around the edges, checking at 25 minutes to avoid burning. Once done, remove from oven, let cool slightly, and dice any larger chunks so the texture is consistently shredded.
- Prepare and Roast Sweet Potatoes: While the tofu bakes, toss the bite-sized sweet potato pieces with 1/2 tablespoon olive oil, 1 tablespoon taco seasoning, and salt and pepper to taste. Spread them evenly on a separate baking sheet. Roast in the oven for 25 minutes, tossing halfway through, until the sweet potatoes are tender and golden brown.
- Assemble the Bowls: Once the tofu and sweet potatoes are ready, divide them evenly into two bowls. Add 1/2 cup cottage cheese to each bowl, top with sliced or diced avocado, and drizzle with hot honey. Finish by sprinkling freshly chopped cilantro on top for a burst of freshness.
- Serve and Enjoy: Serve your Tofu Ground Beef Bowls immediately while warm and fresh. The contrast between crispy tofu, sweet roasted potatoes, creamy cottage cheese, and spicy-sweet honey makes for a flavorful and satisfying meal.
Notes
- Press the tofu well to remove excess moisture for better shredding and crispiness.
- You can adjust the taco seasoning amount based on your spice preference.
- For a vegan version, substitute cottage cheese with a plant-based alternative and use maple syrup instead of hot honey.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
- Make sure to toss sweet potatoes midway through roasting for even cooking.
