Tofu Vegetarian Taco Rice

Tofu Vegetarian Taco Rice

No meat. This is a healthy, café-style taco rice made with tofu and kidney beans. The avocado makes it real filling.

Ingredients: 1 serving

Firm tofu
150 g (strained beforehand)
Kidney beans
30 g
50 g
Tomato (medium size)
1/2 clove
●Salt and pepper
a small amount
●Chili powder
2 teaspoons
●Japanese Worcestershire-style Sauce
1 tablespoon
1 tablespoon
●Soy sauce
1 teaspoon
Vegetable oil
1/2 tablespoon
Brown rice (or white rice)
1 rice bowl
5 slices
Cherry tomatoes and lettuce
2 and 2 leaves
Shredded cheese
a handful


1. Wrap the tofu in two layers of paper towels and heat in the microwave for 2 minutes at 600 W. Replace the paper towels.
2. Finely chop the onions, tomatoes, and garlic.
3. Heat the oil in a frying pan and stir-fry the garlic, onions, tofu, and tomatoes until the moisture evaporates. Add the kidney beans.
4. Add the ● ingredients from above, then when the flavors are evenly distributed, add the soy sauce.
5. Pile the plate up with rice, then top with Step 4. Add the avocado, tomatoes, cheese, and lettuce.

Story Behind this Recipe

For a long time, I've made a delicious dry curry using tofu instead of rice, so I thought that I would try it with taco flavoring.