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Street Corn Tofu Bowls

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Ingredients

Warning0 allergens identified

Street Corn Tofu Bowls

For the sweet potato:

1 sweet potatocut into bite-sized pieces

½ tbsp olive oil

1 tbsp taco seasoning

salt and pepper to taste

½ tbsp cornstarch

For the tofu taco meat:

15 ounces extra firm tofuSuper firm tofu also works great!

1 tbsp olive oildivided

2 ½ tablespoons taco seasoning

3 tablespoons salsa

1 tsp vegetarian beef bouillon*

1 ½ tablespoons soy sauce

⅓ cup water

2 tablespoons tomato paste

For the Mexican Street Corn Salad:

15 ounces canned corn*

1 tbsp sour creamor ideally, Crema Mexican Agria Sour Cream

1 tbsp mayonnaise

1 clove garlicminced

¼ tsp fine sea salt

½ limeJuice and zest

¼ tsp chipotle chili powderregular works as well

½ bell pepperfinely diced*

1 jalapenofinely diced (remove the seeds as desired)

3 tablespoons cotija cheesecrumbled

2 tablespoons cilantrochopped

For serving:

½ avocadosliced or diced

1 handful cilantrochopped

Instructions

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For the sweet potato

Preheat the oven to 425 degrees F.

On a large baking tray, toss the sweet potato with the olive oil, salt + pepper, and taco seasoning. Spread in an even layer and roast for 25 minutes, tossing halfway, until fork-tender.

For the tofu “meat”

Using the large side of a box grater, shred the block of tofu. Some large chunks will fall off, so I take those and very gently push them through the grater.

In a large skillet, heat ½ tablespoon of olive oil. Once hot, add in the shredded tofu and cook, stirring every couple of minutes, for about 10 minutes or until the tofu turns a golden brown color and most of the moisture has cooked out.

Meanwhile, make the sauce by whisking together ½ tablespoon of olive oil, taco seasoning, salsa, bouillon, soy sauce, water, and tomato paste. Once the tofu has turned golden, add the sauce, stir, and cook for 2 more minutes.

For the street corn

Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.

In a large bowl, combine the corn, bell pepper, jalapeno, cilantro, cotija cheese, and cream sauce. Toss to combine so that all of the corn is covered in the sauce.

Assemble

Assemble the bowls by dividing the tofu “beef”, sweet potato, street corn salad, avocado, and cilantro evenly among 2 bowls. Garnish with cilantro and ENJOY!

Notes

Corn – you can also use 2 ears of cooked corn or 15oz of frozen corn, thawed

Bell pepper – you can leave this out if you’d rather not have ½ of a bell pepper leftover.

Bouillon – I highly recommend keeping some Better than Bouillon on hand at all times. This recipe calls for the vegetarian beef flavor, but I often just use the generic vegetarian bouillon. You could also use a bouillon cube OR swap the water in this recipe for broth.

Storage Instructions – Store each component separately in airtight containers in the fridge for up to 4 days. Reheat the tofu and sweet potatoes before assembling.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Press Your Tofu Properly 🤐
Wrap extra firm tofu in a clean kitchen towel and weight it down for 15-20 minutes before cooking to remove excess moisture, allowing it to absorb the chipotle-soy marinade and achieve a crispy, golden exterior when pan-fried.
Make Creamy Street Corn Sauce from Scratch 🌽
Blend half your corn with mayo and sour cream to create a luxurious, chunky sauce base rather than mixing everything together, giving you better texture and more authentic street corn flavor throughout the bowl.
Char Your Sweet Potatoes for Depth 🔥
After roasting sweet potato cubes until tender, finish them in a screaming hot skillet for 2-3 minutes per side to develop caramelized edges that add complexity and prevent a one-note sweetness in your bowl.
Dust Tofu with Cornstarch Before Searing ✨
Mix cornstarch with your taco seasoning and coat the pressed tofu cubes just before cooking to create an irresistibly crispy, restaurant-quality crust that seals in the flavors.
Toast Your Cotija Before Serving 🧀
Lightly warm the crumbled cotija cheese in a dry skillet for 1-2 minutes just before plating to enhance its nutty, salty character and prevent it from becoming waxy on warm ingredients.