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Overhead shot of taco bowl with guacamole, tofu crumble, beans, corn, and tomatoes.

Easy Vegan Taco Bowls

Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Tracy Halasz


Tofu Crumble and Rice

  • 1 ⅓ cups cooked rice
  • 350 g block tofu, extra firm
  • 2-3 tablespoons taco seasoning*
  • 1 teaspoon garlic powder
  • 1 tablespoon dry oregano
  • 2-3 tablespoons tomato paste
  • ¼ cup water
  • 2 teaspoon coconut sugar (or maple syrup)
  • 1 cup salsa
  • 2-3 teaspoons chipotle pepper sauce (Tabasco)
  • ¼-1/2 cup water for thinning

Guacamole Recipe

    Pico de Gallo Recipe

      Firecracker Dilly Drizzle + Slaw Dressing

      • ½ cup Vegenaise
      • 3-4 tablespoons jalapeno juice, pickle juice, lemon or vinegar
      • 8+ pickled jalapeno slices, chopped
      • 1-2 cloves garlic, minced
      • 1 teaspoon cracked black pepper (to taste)
      • 1 teaspoon hot pepper flakes
      • 2-4 tablespoons fresh dill, chopped
      • 2-3 cups cabbage, shredded

      Crispy Tortilla Bowl or Plate

      • 4 tortillas (medium or large)


      Tofu Crumble and Rice

      • If you don't have cooked rice, make 1 cup basmati or brown rice now (if using).
      • Gently squeeze excess water from the block of tofu by wrapping it in a few sheets of paper towel or a clean kitchen towel.
      • Heat 1 tablespoon of oil over medium-high heat until shimmery. Crumble the block of tofu into the skillet. Cook for about 3 or 4 minutes without stirring.
      • Sprinkle with taco seasoning, garlic powder, and oregano. Stir to incorporate.
      • Let cook for another 3-4 minutes without stirring.
      • Mix together the tomato paste and ¼ cup of water plus coconut sugar. Add it and the salsa to the tofu and fry over medium to high heat for ~5 minutes. Stirring frequently.
      • Add the chipotle tabasco sauce and up to ¼ cup more water as needed.
        Simmer over medium-low until the tofu taco filling is thick and cooked down.
      • Taste and adjust seasoning to your personal preference.

      Guacamole Recipe

      • Make this delicious guacamole recipe while the tofu filling is cooking (worth it) or if you prefer, simply dice an avocado.

      Pico De Gallo Recipe

      • Make this simple pico de gallo recipe or if you prefer cut about 10-12 cherry tomatoes in half (or quarters), sprinkle with lime juice and salt (to taste).


      • Mix together half the firecracker dilly sauce into 2 cups of shredded cabbage.

      Firecracker Dilly Drizzle (this stuff is fabulous!)

      • In a small mixing bowl, whisk together the ingredients for the drizzle. Use half in the slaw and pass the rest for drizzling.

      Optional Toppings

      • grilled corn (fresh or frozen) - a must in the summer!
        beans (black, pinto, chickpeas) - I always add black beans.
        pickled onions, cabbage or hot peppers - recommended
        greens (serve on a bed of assorted greens) - easy way to add nutrients
        homemade taco bowls or warm crispy tortilla plates
        vegan cheese crumbles or grated cheese

      Crispy Tortilla Bowl or Plate

      • For the tortilla bowl: Warm a tablespoon of oil in a skillet over medium-high heat. Heat the tortillas for 30-40 seconds on each side. Remove from the skillet with tongs.
      • Press the tortilla into an ovenproof bowl (I used a kitchen towel to protect my hands). Place the bowl/s on a baking sheet in a preheated 350º F oven for 10-12 minutes until crispy.
      • For a tortilla plate: warm a medium tortilla on a dry skillet until crispy on both sides.

      Assembling the Taco Bowl

      • Place a hot, crispy tortilla on a plate, layer on the greens, rice, tofu taco meat, beans, corn, slaw, pico, pickled peppers, guacamole and a liberal drizzle of firecracker sauce.
      • If using the tortilla bowl, fill the bowl with greens and rice on the bottom and then make piles of the rest of the ingredients. Top with a generous drizzle of firecracker sauce.


      I make the tortilla bowls when I'm feeling fancy, but usually just toast tortilla shells on a dry griddle for a minute or two on each side.
      Rice is optional depending on how hungry everyone is. Usually in the winter, I'll add the rice for a heartier bowl.
      For the express bowl version, use your favorite store-bought brands of guacamole, salsa, pico de gallo, pre-cut slaw, and favorite sauce for drizzling.
      Set everything up to create a taco bar like they do at Chipotle. It's fun for everyone to create their own taco bowl.