Taco Meal Prep with Tofu and Roasted Potatoes
Taco seasoned potatoes and savory tofu crumbles pair with a fresh chopped salad in these vegan meal prep bowls. Make four portions and keep the salad and optional sriracha mayo separate until serving.
Servings 4 servings
Equipment
- Oven (for roasting potatoes)
- Skillet (for sautéing tofu)
- Mixing bowls
- Baking sheet
- Refrigerator (for salad storage)
Ingredients
Roasted potatoes
- 1.75 lb potatoes cut into small, even cubes
- 2 tsp olive oil
- taco seasoning to taste
- salt and black pepper to taste; check whether your taco seasoning already contains salt
- garlic powder, onion powder, paprika, chili powder and cumin optional, to adjust the taco seasoning to taste
Tofu crumbles
- 1.75 lb firm tofu drained and crumbled
- 2 tsp olive oil
- 0.7 oz tomato paste
- soy sauce to taste
- taco seasoning to taste
Fresh salad
- 1 large red onion finely chopped
- 2 large tomatoes chopped
- 1 green bell pepper stem and seeds removed, chopped
- 1 lime juiced
- salt and black pepper to taste, added just before serving
Optional sauce
- vegan mayonnaise and sriracha mixed to taste
Instructions
- Roast the potatoes: Preheat the oven to 400°F (200°C). Toss the cubed potatoes with 2 teaspoons of olive oil and taco seasoning. Add salt, pepper and any extra spices to taste, taking care if your seasoning already contains salt. Spread on a large baking sheet in a single layer. Roast for 25 to 30 minutes, turning halfway, until tender in the center and golden at the edges. Larger pieces may need longer.
- Cook the tofu: While the potatoes roast, drain the tofu well and pat it dry. Crumble into small, uneven pieces. Heat the remaining 2 teaspoons of olive oil in a large skillet over medium heat. Add the tofu and cook, stirring occasionally, until excess moisture has evaporated and the edges begin to brown. Work in batches if the pan is crowded.
- Season the crumbles: Stir the tomato paste, a small splash of soy sauce and taco seasoning into the tofu. Cook for another 5 to 7 minutes, stirring frequently, until evenly coated and hot throughout. Taste before adding more soy sauce or seasoning.
- Mix the salad: Combine the chopped red onion, tomatoes and bell pepper with the lime juice. Keep covered in the refrigerator. Add salt and pepper just before serving, and spoon off any liquid that collects.
- Make the optional sauce: Mix vegan mayonnaise with sriracha to taste, starting with a little sriracha and adding more for extra heat. Pack the sauce separately and refrigerate.
- Portion and serve: Divide the potatoes and tofu among four shallow meal prep containers. Pack the salad in separate containers or removable compartments. Refrigerate promptly, within 2 hours of cooking. When ready to eat, reheat only the potatoes and tofu until they reach 165°F (74°C), then add the cold salad and optional sauce.
Notes
Seasoning: Taco blends vary in salt and heat. Start lightly, taste the cooked tofu and adjust. The individual spices are optional adjustments, not a second required spice blend.
Texture: Drain the tofu well and leave space around the potatoes. A crowded skillet or baking sheet traps steam and limits browning.
Storage: Refrigerate the cooked potatoes and tofu for 3 to 4 days. Keep salad and sauce separate and use the salad within 3 days for best texture. Freeze only the cooked components for up to 3 months for best quality.