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A vibrant street corn tofu rice bowl with crispy golden baked tofu, creamy corn topping, avocado slices, and vegan feta over cilantro lime rice, garnished with lime wedges.

Street Corn-Inspired Tofu Rice Bowls

Ashley
Craving the flavors of Mexican street corn? These Street Corn-Inspired Tofu Rice bowls deliver all the smoky, tangy, creamy goodness of esquites, but loaded with crispy baked chipotle tofu, street corn topping, and fresh fixings over cilantro lime rice. Ready in about 35 minutes with simple pantry ingredients!
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Prep Time 10 minutes
Cook Time 25 minutes
Course Lunch/Dinner, Main, Main Course, Meal Prep
Cuisine Mexican-Inspired
Servings 4

Ingredients
  

For the Tofu:

  • 1 (16-ounce) block of extra firm tofu, drained and pressed
  • 2 tablespoons soy sauce
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder

For the Street Corn Topping:

  • 1 (16-ounce) block silken tofu
  • ½ cup fresh minced cilantro, divided
  • 3 cloves garlic
  • Juice of 1 large lime (about 3 tablespoons)
  • 1 teaspoon ancho chili powder
  • 1 teaspoon cumin
  • 1 teaspoon chipotle chili powder
  • 1 teaspoon salt
  • 1-2 teaspoons agave
  • 3 cups corn kernels
  • 1 cup minced red onion
  • 1 large jalapeno, diced

For the Bowls:

Instructions
 

  • Preheat the oven to 400°F.
  • Slice the tofu into 6 pieces (about ¾”- inch thick). I like to do this by cutting each block in half, then each half in thirds. Score each piece of tofu and place on a parchment paper lined baking tray.
  • In a small bowl, whisk together the rest of the ingredients for the tofu until thoroughly combined.
  • Brush the marinade onto the tofu pieces and bake until golden and crisp around the edges, about 20-25 minutes, flipping halfway through.
  • Meanwhile, prepare the street corn topping.
  • Place the silken tofu, ¼ cup minced cilantro, garlic cloves, lime juice, ancho chili powder, cumin, chipotle chili powder, salt and 1 tablespoon agave in a blender and pulse until smooth. Taste and adjust seasonings, adding the additional teaspoon of agave, if necessary.
  • Place 1 cup of the sauce in a large bowl with the corn, red onion, jalapeno and ¼ cup minced cilantro. Mix until thoroughly coated. Reserve the rest of the sauce for drizzling over the bowls.
  • To assemble the bowls, add cilantro lime rice, 1-2 pieces of tofu, street corn topping, thinly sliced avocado, vegan feta, a healthy drizzle of the reserved sauce, and serve with fresh lime wedges. Enjoy!

Video

Notes

• To air-fry the tofu, start by preheating your air fryer to 375°F (190°C). Prepare the tofu according to the directions, then spread it in a single layer in the air-fryer basket, making sure not to overcrowd it; you may need to cook in two batches. Brush on the marinade and air fry for 8 to 10 minutes, tossing the tofu halfway through to ensure even browning. The tofu is done when the edges are golden brown and crispy, though if you prefer an extra crunch, you can add 1 to 2 more minutes, just keep a close eye on it during the final moments to prevent burning.
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