Mexican Fajita-Style Tofu Rice Bowls (Vegan)
These vibrant, nourishing and delicious Mexican Fajita-Style Tofu Rice Bowls are packed with homemade fajita spices, veggies, tofu and a dairy-free sour cream dressing. these bowls are naturally vegan and gluten-free.
I am back with another recipe in my “rice bowls” series and this time, it’s a Mexican-inspired flavour. There is a homemade fajita spice blend that comes together in one minute or less and you can make up a big batch to flavour more meals, too. Then it’s a case of baking some tofu and veggies in the oven with the spices, cooking the rice and chopping up some salad components. This meal is ready in about 30 minutes and is packed with flavour, colour and texture.
Why will I love this bowl?
These bowls are so good:
- Nourishing, vibrant and wholesome
- Packed with colour, texture and flavour
- Full of the much-loved fajita components
- Made with a homemade spice blend
- Takes less than 30 minutes to bake
- Baked not fried
- So you can get on with other things!
- Easy to make in a few steps
- High in protein
- A great source of fibre
- Naturally vegan, dairy-free and egg-free
- Gluten-free and nut-free
- Everyone will love these
- Customise the bowls as you please
- Add on other toppings, too
- Swap the tofu for tempeh, if you prefer
- Use leftover or fresh rice
- Great for lunch or dinner
- Enjoy warm or cold
- Ideal for meal prep or lunchboxes
- Everyone will love them
If you already love the sound of these bowls, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the fajita seasoning:
For the tofu and veggies:
- Extra-firm tofu: you want the firm kind here as we slice the tofu quite thinly. You can also use tempeh, if you prefer.
- Peppers: in strips. I used red but you can use any colour.
- Red onions: chopped into slices.
- Sweetcorn: fresh off the cob, or from the tin or use frozen.
- Fajita seasoning: as above.
- Olive oil: or your preferred baking oil.
Finally for the bowls:
- Mixed rice: I use the pre-cooked pouches from Merchant Gourmet which are a mic of brown, black and wild rice.
- Black beans: for a little salsa. I use the Bold Bean Co black beans as they are so yummy.
- Cherry tomatoes: chopped small.
- Fresh coriander: or use mint if you prefer.
- Lime: for tang.
- Chilli salt or tajin: either work really well for a little spice and flavour.
- Avocado: for creaminess.
- Homemade pink pickles: I use this recipe here.
- Lettuce: for crunch and freshness.
- Thick unsweetened coconut yoghurt: mixed with some lime juice to make a sour cream dressing. I use Cocos organic yoghurt as it’s thick and creamy.
Are these bowls gluten-free and nut-free?
These bowls are naturally gluten-free and nut-free.
How do I make them?
These are ready in few steps:
- Stir together the seasoning ingredients: to make the fajita seasoning and keep for 1-2 months.
- Slice the tofu and the veggies: and toss with the seasoning and olive oil.
- Bake in a dish for 20 to 25 minutes: until golden and charring.
- Prepare the salad components: and cook the rice if needed.
- Stir together the yoghurt and lime juice: to make the sour cream.
- Plate it all up and finish with the tofu, pink pickles and sour cream: and enjoy.
How long will they last?
These will keep for 2-3 days in the fridge and enjoy cold (or warm back up as needed).
What other recipes can I try?
For more 30-minute meals:
- Green Goddess Rice Bowls
- Gochujang Tofu Rice Bowls
- Creamy Roasted Red Pepper and Butterbean Pasta
- Spring Couscous Salad with Basil Pesto
- Veggie Packed Noodle Salad with Carrot Ginger Dressing
Mexican Fajita-Style Tofu Rice Bowls (Vegan)
These vibrant, nourishing and delicious Mexican Fajita-Style Tofu Rice Bowls are packed with homemade fajita spices, veggies, tofu and a dairy-free sour cream dressing. these bowls are naturally vegan and gluten-free.
Ingredients
For the Fajita Seasoning:
- 1 ½ tsp sweet smoked paprika
- 1 ½ tsp ground cumin
- ¾ tsp dried oregano
- ¾ tsp garlic granules
For the Tofu:
- 400g extra-firm tofu
- 3 tsp fajita seasoning, above
- 2 tbsp olive oil
For the Peppers:
- 2 peppers, in strips
- 2 red onions, in strips
- 240g sweetcorn
- 1 ½ tsp fajita seasoning, above
- 2 tbsp olive oil
For the Bowls:
- 2 x 250g pouch mixed rice (cooked weight 500g)*
- 1 x tin black beans (240g drained weight)
- 200g cherry tomatoes, chopped small
- 2 tbsp freshly chopped coriander
- 1 lime, juice
- Chilli salt or tajin, to taste
- 2 avocados, sliced
- 4 tbsp homemade pink pickles
- Chopped lettuce
- 4 tbsp thick unsweetened coconut yoghurt
- ½ lime, juiced
Instructions
- Preheat the oven to 180Fan/200ºC and have two dishes to hand.
- Make up the fajita seasoning by stirring everything together.
- Slice the tofu into 4 cubes and then into triangles. Slice these into 4-5 triangle thins. Add to a bowl, sprinkle over 3 tsp of the fajita seasoning and the olive oil. You can cover and leave this for 1 hour or use straight away. Season with salt and pepper.
- Arrange the tofu onto a lined tray, so they don’t overlap. Brush with more olive oil if they are dry and then bake for 20 minutes, turning the tofu over halfway through.
- For the veggies, add the peppers and onion to one half of a tray and the corn to the other half. Sprinkle over 1 ½ tsp of fajita seasoning and then olive oil. Season with salt and pepper and toss well.
- Bake at the same time as the tofu until charring. It may need 5 more minutes.
- Meanwhile, prepare the salsa. Add the black beans, tomatoes, coriander, lime juice and a pinch of chilli salt or tajin to a small bowl and toss well.
- Combine the yoghurt and lime juice for a “sour cream”
- To plate up, add the rice to bowls then add some lettuce, the roasted veggies, fresh salsa and top with the crispy tofu. Drizzle over the yoghurt “sour cream” and enjoy.
- Eat straight away or allow to cool down and store in airtight containers for 2-3 days.
Notes
*you can eat these cold or warm up in a pan with a splash of water or in the microwave.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mexican Fajita-Style Tofu Rice Bowls so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With fajita love x
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