Tofu Ground Beef Bowls

These Tofu Ground Beef Bowls are my take on the VIRAL high protein beef bowls that have been all over social media lately! The bowls are loaded with over 30 grams of protein and so easy to make- the tofu ground beef is DELICIOUS!

Love a good tofu bowl recipe? SO DO WE which is why you need to try our Crispy Sesame Tofu Bowls as well as our Copycat Sofritas and this AMAZING Honey Garlic Tofu!

Have you seen these viral beef bowls on social media lately? They look SO good so I wanted to make a vegetarian version that I could enjoy too 🙂

ENTER, the most amazing Tofu Ground Beef that has ever existed! I used it in my High protein vegetarian burritos recently and knew that it would be perfect in this recipe!

If you try this Tofu ground “beef” recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking! And don’t forget to tag me on Instagram @foodwithfeeling!

These Tofu Ground Beef bowls are so simple to throw together and packed with protein!

Course dinner, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 30 minutes

Servings servings

Calories 632kcal

Author Brita Britnell

Ingredients

For the tofu:

1 block extra-firm tofu, pressed super firm also works well*2 tablespoons Taco seasoning2 tablespoons olive oil½ teaspoon fine sea salt

For the sweet potato:

1 large sweet potato cut into bite sized pieces½ tablespoon olive oil1 tablespoon taco seasoningsalt and pepper to taste

For serving:

1 cup cottage cheese1 tablespoon hot honey½ avocado sliced or dicedhandful of cilantro chopped

Instructions

Preheat the oven to 425 degrees F and line a large baking sheet with parchment paper.

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. Place the tofu on the prepared baking sheet.

Drizzle the tofu with the oil, salt, and taco seasoning and toss to combine so it is evenly covered. Spread the tofu out into a thin layer. Bake for 30-35 minutes or until the tofu is crispy around the edges. Check around 25 minutes to make sure it isn’t burning. Remove from the oven and let cool slightly. Once cooled a bit, dice the tofu so it’s in shreds.

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

Assemble the bowls by dividing the tofu “beef”, sweet potato, cottage cheese, avocado, and honey evenly among 2 bowls. Garnish with cilantro and ENJOY!