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Close-up top view of a loaded veggie taco bowl on a grey background

Vegan Taco Bowls

These Vegan Taco Bowls have all the flavors you love about tacos served in a bowl. They are easy to customize and loaded with seasoned tofu, fresh tomato salsa and served with cauliflower rice and avocado. Gluten-free, dairy-free, grain-free with paleo, low carb, keto and Whole30 options. 

Course Dinner
Cuisine Mexican
Keyword taco bowls, vegan burrito, vegan taco bowls, veggie bowls
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 servings
Calories 309 kcal
Author Kelly


Crumbled Tofu:

  • 1 tbsp avocado oil or olive oil
  • 1 lb organic extra-firm tofu , swap with this filling from our Vegan Taco Bowls for a Whole30 and paleo option. 
  • 1.5 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp dried oregano
  • ¼ tsp salt

Tomato Salsa:

  • 2 large tomatoes , finely diced
  • ½ red onion , finely chopped
  • ½ lime
  • Salt and pepper

Taco Bowl

  • 1 cup fresh or frozen corn kernels , omit for Whole30, paleo and keto and sub with bell peppers, mushrooms or vegetables of choice
  • 2 cups cauliflower rice
  • 1 avocado sliced
  • ½ head iceberg lettuce shredded

For serving + other toppings of choice

  • 4 tbsp vegan sour cream
  • 1-2 jalapenos , sliced
  • Fresh cilantro
  • Extra lime slices


  1. Heat oil in a large skillet over medium heat. Add the tofu to the pan and cook cook for 4-5 minutes until golden. Season with salt and add the remaining spices. Saute for another 1-2 minutes. Transfer tofu to a plate.

    Crumbled tofu in a black skillet with a wooden spoon
  2. Wipe down the pan, then add the corn, if using. Cook on medium-high heat for 3-4 minutes, while stirring frequently, until charred.

  3. Meanwhile, make the salsa by adding the tomatoes and onions to a medium bowl. Squeeze in the lime juice and season with salt and pepper. Use a fork to mix and combine.

    Close-up shot of a serving of fresh tomato salsa in a clear mixing bowl
  4. Assemble the bowls. Add the cauliflower rice to a bowl, followed by the crumbled tofu, corn, avocado and lettuce.

    Three grey bowls filled with cauliflower rice, cilantro, avocado, crumbled tofu with a bowl of tomato salsa on the side
  5. Top with vegan sour cream, salsa, fresh cilantro and sliced jalapeno.

    Serve and enjoy.

    Side view of a loaded vegan taco bowl topped with avocado, lime, sour cream and cilantro on a grey background

Recipe Notes

  • To Store: Refrigerate in airtight containers for up to 2 days.
  • To Reheat: Microwave in 30-second intervals, stirring after each and reducing cook time as needed.
  • To Freeze: Store in freezer-safe containers that are well sealed for up to 3 months. Thaw in the fridge before reheating.
Nutrition Facts
Vegan Taco Bowls
Amount Per Serving (1 serving)
Calories 309 Calories from Fat 135
% Daily Value*
Fat 15g23%
Carbohydrates 28g9%
Fiber 9g36%
Sugar 8g9%
Protein 14g28%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.