This high-protein vegan taco bowl is made with rice, beans, corn, tofu taco “meat,” and veggies. Like a taco salad, it is tossed with a spicy yogurt dressing — perfect for easy, filling lunches!

We’re sharing ALL the details on prep and ingredients below, but you can skip straight to the condensed recipe by clicking HERE.

A vibrant vegan salad bowl featuring diced avocado, roasted corn, black beans, and red bell peppers, all tossed in a creamy taco-inspired dressing.Pin
Every component of this vegan taco salad can be prepped in advance, making it easy to assemble in a pinch. Image: Kate Feinberg

Why You’ll Love This

As a vegan chef, I am fortunate to have a husband who raves about plant-based food! Whenever he talks about the food I create to his friends, he always references my tofu taco “meat.” This is one of my signature recipes I share with friends and family when I cook for them for the first time. Every time, I receive feedback along the lines of “I can’t believe how good tofu tastes!” or “I can’t believe this is vegan!” I have perfected this recipe over the years, and I’m thrilled to share it with you here!

What I love about this vegan taco bowl is that you can prep each component in advance so everything is ready to be tossed together in a pinch. I used to make my taco bowls with a vegan queso or chili-lime vinaigrette, but I could not believe how creamy, tangy, and mouthwatering this spicy yogurt dressing turned out to be! I hope you enjoy it.

Ingredients

A vibrant vegan bowl brimming with black beans, diced red peppers, crumbled tofu, and brown rice, all drizzled in a creamy dressing for a delightful taco-inspired feast.Pin
When prepared in advance, this Vegan Taco Bowl comes together quickly. Image: Kate Feinberg
  • Brown rice creates a high-protein base for this bowl.
  • Corn: Char fresh or frozen corn in a cast iron skillet for a smoky, warm flavor.
  • Black beans: Feel free to substitute with pinto, kidney, or adzuki beans if preferred. Lentils are also a good choice!
  • Romaine lettuce offers a crisp and crunchy texture with a refreshing taste.
  • Red bell pepper adds a crunchy texture and subtly sweet flavor.
  • Tofu: Pan-fry crumbled tofu with salt, pepper, chili powder, smoked paprika, garlic powder, cumin, and hot sauce. Alternatively, you can simply prepare the tofu with taco seasoning. You can also substitute with this cauliflower walnut taco meat or store-bought seitan chorizo.
  • Avocado, tomato, and lime: Diced avocado and tomato are mixed with lime juice, salt, and pepper for a deconstructed guacamole.
  • Spicy Yogurt Dressing: Coconut milk yogurt, olive oil, hot sauce, red wine vinegar, lime juice, honey, salt, and pepper come together to create a creamy, tangy dressing with just the right amount of heat.

How to Make a Vegan Taco Bowl

1. Cook the rice. Bring one cup of brown rice and two cups of water together in a medium saucepan. For extra flavor, add half a tablespoon of olive oil to the pot. Bring to a boil, then reduce to a simmer and cover. Cook for 35 to 40 minutes until the water is absorbed. Turn off the heat. Leave the lid on until ready to assemble the bowl.

A vibrant vegan bowl featuring rice and chopped lettuce, surrounded by bowls of black beans, diced red bell peppers, and other colorful ingredients that bring a taco-inspired flair to your meal.Pin
Let the rice cool while you prep the remaining ingredients. This will prevent it from wilting the crisp greens. Image: Kate Feinberg

2. Prepare the tofu. Drain the block of tofu and wrap it up in paper towels or a clean kitchen towel. Press the block gently to release excess liquid. In a large cast iron or non-stick skillet, warm two tablespoons of olive oil over medium-high heat. Use your hands to crumble the tofu into the pan. With a spatula, break up the tofu into small pieces. Add the salt and pepper and let the tofu cook for a few minutes, undisturbed. Then add the remaining spices and stir to combine well. If the mixture seems dry, you can always add a little extra oil (sparingly) or reduce the heat. Once the tofu begins to crisp, add hot sauce if desired. Leave the tofu to cook on low heat, stirring occasionally, while moving on to the next step.

A vibrant vegan bowl featuring spicy crumbled tofu, black beans, and cilantro over a bed of rice, accompanied by a side of chopped red bell peppers.Pin
The crumbled tofu is pan-fried with a variety of spices, but in a pinch, use taco seasoning! Image: Kate Feinberg
3. Char the corn. Add corn to a small cast iron pan or regular skillet with half a tablespoon of olive oil. Warm over medium-high heat, stirring frequently until the corn is slightly blackened, about five to seven minutes. Turn off the heat.
4. Prep the remaining ingredients. Drain and rinse the can of black beans. Chop or slice the romaine. Dice the red bell pepper.
5. Make the avocado tomato salad. Slice open the avocado and remove the pit. Use a knife to create a cross-hatch pattern in the flesh. Then, take a spoon and scoop out the avocado cubes into a bowl. Dice the tomatoes and add them to the bowl. Slice the lime in half and squeeze the juice into the bowl. Add the salt and pepper. Mix well.
A colorful Vegan Taco Bowl features black beans, diced tomatoes, and avocado, vibrant orange bell peppers, and roasted chickpeas. In the foreground gleams a glass of dressing ready to drizzle over this delightful vegan creation.Pin
Even the avocado tomato salad can be made in advance. The lime juice will keep the avocado fresh! Image: Kate Feinberg
6. Mix the spicy yogurt dressing. Add all of the dressing ingredients to a bowl or jar. Whisk together with a fork until combined.
7. Assemble the bowl. Divide the romaine into four bowls. Top each with a generous spoonful of cooked rice, then black beans and tofu. Add the charred corn, diced pepper, and avocado tomato salad to each bowl. Finally, drizzle each bowl with a little spicy yogurt dressing, then serve the rest on the side.
A vibrant taco bowl featuring a base of fluffy rice, layered with black beans, diced red peppers, grilled corn, creamy avocado slices, and crumbled cheese.Pin
This plant-based taco bowl is full of protein and loaded with colorful veggies! Image: Kate Feinberg

Expert Tips

  1. Meal prep. To meal prep this recipe, cook the rice, char the corn, pan-fry the tofu, assemble the avocado tomato salad, and mix the dressing ahead of time. You can even chop the veggies and store them in an airtight container until ready to use. Keep everything separate for up to three days in the refrigerator before assembling. The avocado will stay fresh with the lime juice in the salad, but feel free to make this just before serving if you prefer.
  2. Don’t disturb the tofu. Let the tofu crumbles fry in the pan without stirring. Let cook until the tofu springs away from the pan when touched. This process gives the tofu a crisp coating that helps create a crunchier texture.
  3. Find the right avocado. To choose the best avocado, pull the little brown stem off the avocado. The color beneath should be light green. If brown, the inside of the avocado has already browned.

Optional Additions

For inspiration on what else you can add to this vegan taco bowl, check out our guide to building a taco bar or these elevated taco toppings! In the meantime, here are some of our favorite additions:

  • Mexican vegetables
  • Pickled jalapeños
  • Pickled red onion
  • Sliced radish or jicama
  • Cilantro
  • Pico de gallo
  • Diced pineapple or mango
  • Roasted sweet potato
  • Crushed tortilla chips

FAQs

What’s the difference between a burrito bowl and a taco bowl?

They are essentially the same thing, but burrito bowls are usually served warm. This taco bowl is best enjoyed at room temperature or chilled. You can also serve it with tortilla chips, another distinct characteristic of taco bowls.

What do I serve with taco bowls?

While this taco bowl is satisfying enough to stand alone, it can also be enjoyed with these Mexican vegetables or this cauliflower queso.

A colorful salad with mixed vegetables, corn, diced red peppers, beans, and a drizzle of dressing in a ceramic bowl.Pin
This easy vegan taco bowl is topped with a creamy coconut yogurt dressing that is downright mouthwatering. Image: Kate Feinberg

I hope you enjoy this easy vegan taco bowl recipe!

The Recipe

A colorful salad with mixed vegetables, corn, diced red peppers, beans, and a drizzle of dressing in a ceramic bowl.Pin

Vegan Taco Bowl

Perfect for meal prep, this easy plant-based taco bowl is made with rice, beans, corn, tofu, and veggies, all tossed with a spicy coconut yogurt dressing. It's full of protein, too!
5 from 2 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Lunch, Main Course
Cuisine Tex-Mex
Servings 6 people
Calories 780 kcal

Ingredients
  

  • 1 cup brown rice dried
  • 1 tbsp olive oil divided
  • 1 cup corn fresh or frozen
  • 15 oz black beans canned
  • 1 romaine heart
  • 1 red bell pepper

Tofu Taco "Meat"

  • 16 oz extra firm tofu
  • 2 tbsp olive oil or avocado oil or coconut oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tbsp hot sauce optional

Avocado Tomato Salad

  • 1 avocado
  • 2 Roma tomatoes
  • 1 lime
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground

Spicy Yogurt Dressing

  • 1/2 cup coconut milk yogurt like Cocojune
  • 2 tbsp olive oil
  • 1 tbsp hot sauce like Cholula
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 1/2 lime juiced
  • 2 tsp honey
  • 1/4 tsp salt
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Cook the rice. Bring 1 cup of brown rice and 2 cups of water together in a medium saucepan. For extra flavor, add a 1/2 tbsp olive oil to the pot. Bring to a boil, then reduce to a simmer and cover. Cook for 35-40 minutes, until the water is absorbed. Turn off the heat. Leave the lid on until ready to assemble the bowl.
  • Prepare the tofu. Drain the block of tofu and wrap it up in paper towels or a clean kitchen towel. Press the block gently to release excess liquid. In a large cast iron or non-stick skillet, warm 2 tbsp olive oil over medium-high heat. Use your hands to crumble the tofu into the pan. With a spatula, break up the tofu into small pieces. Add the salt and pepper and let the tofu cook for a few minutes, undisturbed. Then add the remaining spices and stir to combine well. If the mixture seems dry, you can always add a little extra oil, sparingly, or reduce the heat. Once the tofu begins to crisp, add hot sauce if desired. Leave the tofu to cook on low heat, stirring occasionally, while moving on to the next step.
  • Char the corn. Add corn to a small cast iron pan or regular skillet with 1/2 tbsp olive oil. Warm over medium-high heat, stirring frequently until the corn is slightly blackened, about 5-7 minutes. Turn off the heat.
  • Drain and rinse the can of black beans. Chop or slice the romaine. Dice the red bell pepper.
  • Make the avocado tomato salad. Slice open the avocado and remove the pit. Use a knife to create a cross-hatch pattern in the flesh. Then take a spoon and scoop out the avocado cubes into a bowl. Dice the tomatoes and add to the bowl. Slice the lime in half and squeeze the juice into the bowl and add the salt and pepper. Mix well.
  • Mix the spicy yogurt dressing. Add all of the dressing ingredients to a bowl or jar. Whisk together with a fork until combined.
  • Assemble the bowl. Divide the romaine into four bowls. Top each with a generous spoonful of cooked rice, then black beans and tofu. Add the charred corn, diced pepper, and avocado tomato salad to each bowl. Finally, drizzle each bowl with a little spicy yogurt dressing, then serve the rest on the side.

Nutrition

Calories: 780kcalCarbohydrates: 55gProtein: 16gFat: 57gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 34gTrans Fat: 0.1gSodium: 664mgPotassium: 809mgFiber: 12gSugar: 6gVitamin A: 2771IUVitamin C: 43mgCalcium: 105mgIron: 4mg
Keyword Salad dressing, spicy yogurt dressing, Tacos, tofu chorizo, tofu tacos
Tried this recipe?Rate it above to let us know how it was!

**********

Looking for more delicious recipes? Check out these options from our archives — Breakfast Taco Casserole, Quick & Easy Taco Soup, and Classic Breakfast Tacos.

Kate Feinberg
About the Author
Kate Feinberg

Kate Feinberg is StyleBlueprint's Associate Editor & Sponsored Content Specialist, based in Nashville. Kate is a plant-based foodie, avid runner, and fantasy reader.