Ingredients
Scale
- 1 pound extra-firm tofu, drained and thinly sliced, 454 g
- 2 tablespoons olive oil, divided
- 1 tablespoon fresh lime juice
- 1 tablespoon sugar-free taco seasoning
- 4 cups cauliflower rice, about 450 g
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 Roma tomatoes, seeded and diced
- 1/4 large red onion, finely diced
- 1 medium avocado, sliced
- 1/4 cup dairy-free sour cream
- 1/2 cup shredded dairy-free cheddar cheese, optional
- Fresh cilantro, optional
- Lime wedges, optional
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 4–5 minutes, stirring, until just tender.
- Stir in 2 tablespoons chopped fresh cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Divide the cauliflower rice between four meal-prep containers.
- In a mixing bowl, toss the sliced extra-firm tofu with 1 tablespoon olive oil, 1 tablespoon fresh lime juice, and 1 tablespoon sugar-free taco seasoning.
- Heat a large skillet over medium-high heat. Cook the tofu for 2–3 minutes per side, until browned on the edges.
- Divide the cooked tofu among the four cauliflower-rice portions.
- Top each bowl with tomatoes, red onion, dairy-free sour cream, and optional dairy-free cheddar cheese.
- Add the avocado just before serving and finish with fresh cilantro and lime wedges if desired.
Notes
Use extra-firm tofu, tempeh, or seitan for these bowls; slice thinly for quick browning. Choose taco seasoning without added sugar or starch to keep carbs low. Romaine lettuce can replace cauliflower rice for a lighter bowl. For meal prep, keep fresh toppings separate from the warm components, and slice the avocado right before eating. Add jalapeños, salsa, or dairy-free cheddar or pepper jack for extra flavor.
- Prep Time: 15
- Cook Time: 10
- Category: Lunch, Dinner
- Cuisine: Mexican-Inspired