Tofu Ground Beef Bowls Recipe

Looking for a meal that’s seriously satisfying, quick to put together, and actually fun to eat? These Tofu Ground Beef Bowls are the answer you’ve been hunting for! Imagine all the hearty, spiced goodness of a classic taco bowl, but with a high-protein, plant-based twist that comes together in less than forty minutes. Crispy, savory tofu “beef,” caramelized sweet potatoes, creamy cottage cheese, buttery avocado, and a hit of spicy-sweet hot honey—all neatly arranged in a bowl. It’s a vibrant, flavor-packed dish that promises zero stress and maximum taste, making it just the kind of meal you’ll turn to again and again on busy weeknights.

Ingredients You’ll Need

• Extra-Firm Tofu: The star of the show! Pressed to remove extra moisture for the crispiest, meatiest texture. Grating creates perfect nooks for all that spice to hang on!
• Taco Seasoning: Bold, smoky, and tangy—this is what gives both the tofu and sweet potato their crave-worthy warmth. Use homemade or your favorite blend!
• Olive Oil: Helps everything get golden and crisp in the oven. Don’t skimp on this: crispiness is your friend.
• Fine Sea Salt: Wakes up every other flavor.
• Sweet Potato: Adds sweetness, earthiness, and beautiful color. Cut into even pieces so it cooks perfectly.
• Black Pepper: Balances the sweetness and gives a little zip.
• Cottage Cheese: Provides cool, creamy richness. Full-fat delivers the best texture, but low-fat works too.
• Hot Honey: Trust me, that drizzle of spicy honey ties it ALL together. If you haven’t tried hot honey, you’re about to fall in love.
• Avocado: Adds those creamy, buttery notes every good bowl needs. Sliced or diced fresh right before serving for max freshness.
• Fresh Cilantro: A burst of herby aroma. Totally optional, but I’d argue it’s non-negotiable.

Variations

• Vegan Swap: Use plant-based yogurt instead of cottage cheese, and swap hot honey for agave with a pinch of chili flakes.
• Extra Veggies: Add roasted broccoli, bell peppers, or corn for even more color and crunch.
• Grain Base: Serve everything over brown rice, quinoa, or cauliflower rice for a heartier meal.
• Different Beans: Add black beans or lentils for extra protein and texture.
• Cheese Choice: Swap cottage cheese for Greek yogurt or even a dollop of sour cream if you’re feeling indulgent.

How to Make Tofu Ground Beef Bowls

Step 1: Prep and Shred the Tofu

Start by setting your oven to 425°F and lining a baking sheet with parchment for fuss-free cleanup. Grab your block of extra-firm tofu and give it a good press—removing as much moisture as you can. Using the large side of a box grater, shred the tofu (don’t worry about a few chunky pieces, just gently press them through). Spread it out onto the baking sheet.

Step 2: Season and Crisp the Tofu

Drizzle the shredded tofu with olive oil, sprinkle over taco seasoning and a pinch of salt, and toss to make sure every bit is coated. Spread it out into a thin, even layer. Roast for 30-35 minutes, giving it a peek at the 25-minute mark to catch that perfect crispiness without burning.

Step 3: Roast the Sweet Potato

While the tofu’s doing its thing, toss cubed sweet potato with olive oil, taco seasoning, salt, and pepper. Spread it on its own baking sheet and roast for about 25 minutes, flipping halfway, until the edges get just a bit caramelized and the pieces are tender.

Step 4: Assemble the Bowls

Start by adding the crispy tofu “beef” and sweet potato to each bowl. Add a scoop of cottage cheese for creaminess, a generous drizzle of hot honey for heat and sweetness, and top with sliced or diced avocado. Finish with a shower of chopped cilantro.

Step 5: Dig In

That’s it! Bowl in hand, fork at the ready—enjoy every contrasting bite.

How to Serve

These Tofu Ground Beef Bowls are a complete meal on their own, but they shine brightest when paired with a few thoughtful extras:

• Simple Side Salad: Lettuce, tomatoes, and lime vinaigrette make a refreshing contrast.
• Tortilla Chips: Scoop up all the bits with your favorite crunchy chip.
• Extra Squeeze of Lime: For brightness, add a fresh wedge on the side.
• Salsa or Pico de Gallo: Bump up the flavor profile with a zesty salsa spooned on top.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers straight into airtight containers—the tofu and sweet potato will keep for up to 3 days in the refrigerator.

Freezing

The roasted tofu can be frozen, though it will lose a bit of its crispiness. Freeze in a flat layer for up to a month, then reheat in the oven to bring back texture. Sweet potato is best enjoyed fresh, but can also be frozen if you don’t mind a softer bite.

Reheating

Warm the tofu and sweet potato in a 350°F oven or in a skillet, just until heated through. Add fresh toppings after reheating to keep things fresh and lively.

FAQs

Final Thoughts

Give these Tofu Ground Beef Bowls a try and discover just how easy (and mouthwatering) weeknight dinners can be. The combination of crispy, spicy tofu, sweet potatoes, creamy toppings, and bold seasonings is pure comfort with a lively twist. Don’t hesitate to tailor the bowls to your cravings—mix, match, and make them your own! These bowls just might become your new favorite speedy dinner.

Print