Spicy tofu bowls with sweet corn salsa, arugula, and creamy avocado dressing are a Mexican-inspired festival of flavors, textures, and vibrant colors. This easy recipe uses a unique marinade for savory tofu that can be baked or air-fried for healthy vegan bowls of deliciousness made with wholesome plant-based ingredients and no added oil.
My first bowl recipe, spicy chickpea rice bowls, hooked me on the concept of a meal in a bowl. It's pure satisfaction with vibrant colors, flavors, and textures. Unlike my tofu noodle bowls or those that rely on grains, we're using sweet corn as the main ingredient in spicy salsa for carby satisfaction.
Table of Contents
Why You'll Love This Recipe
- Make the dressing and salsa a day ahead for a meal prep dream.
- Tofu can be marinated overnight for a 30-minute meal in a bowl.
- Great for take-along lunches or quick meals on the go.
Key Ingredients and Substitutions
Tofu. Use firm or extra-firm tofu for firm and crispy tofu.
Avocado. I used 1 ripe avocado for the dressing, which is a similar recipe to Green Goddess avocado dressing. You can also use frozen avocado.
Cilantro. This recipe is heavy on fresh cilantro. You'll need a big bunch. If you don't like it, I recommend omitting it from the salsa and using parsley or fresh basil in combination with it for the marinade and dressing.
Arugula (rocket). The peppery, slightly bitter flavor of arugula compliments the flavors, but you have many green options. Substitute with finely chopped kale, shredded cabbage, Romaine lettuce, iceberg, or whatever greens you like.
Corn. Call me an opportunist, but I love using canned sweet corn, and it's so quick, too. If you have fresh corn, boil or grill it, cut away the kernels, and use it. Lightly steam or boil frozen corn and let it cool.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Ingredients Tip: Several ingredients, like cilantro, lime juice, and maple syrup, are used multiple times. It's easiest to make the marinade, corn salsa, and avocado dressing simultaneously. Then, kick back and relax while the tofu marinates
Recipe Variations
- If you don't have time for marinating, try no-marinate baked tofu (or use the air fryer tofu version).
- Use prepared guacamole if you don't have time for the dressing or can't find a ripe avocado.
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Step-by-Step Instructions
Blend the marinade ingredients while you press, then cube the tofu.
Place the marinade in a shallow dish. Add the tofu and mix well. Marinate for 1 hour.
In a medium bowl, mix the corn salsa ingredients.
Make the dressing by blending all the ingredients.
Bake or air fry the tofu.
Assemble 4 bowls by adding a layer of arugula, corn salsa, and tofu, with dressing on top.
Pro Tips
- Always press tofu, if even for a few minutes. This clears the space for the marinade to absorb.
- Don't force the tofu to flip. If it sticks to the bottom of the baking tray or air fryer basket, let it cook another minute or two and try again.
- You can add water to the dressing to thin it out at your discretion. Softer avocados may not need any added water. You can always add more lime juice for a zestier flavor.
🥪 Tofu Sandwich Anyone?
If you aren't in the mood for a bowl, cut the tofu into bun-sized slices. Then assemble delicious sandwiches by adding arugula, tofu, corn salsa, and dressing to your favorite toasted bread (we like easy homemade whole wheat bread) or hearty hamburger buns. Delicious!
Frequently Asked Questions
To use frozen corn for salsa, steam, microwave, or boil it for a few minutes to thaw it. Once it has cooled for a few minutes, add it to the rest of the salsa ingredients.
Canned corn is safe and delicious to eat straight from the can. It's best to drain it before use because some brands are packed in additional water.
Yes. Both marinated and non-marinated tofu can be frozen for 3 months and used later. Thaw marinated tofu, then bake or air fry as directed.
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👩🏻🍳 Recipe
Spicy Tofu Bowls with Sweet Corn Salsa
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Ingredients
Tofu and Marinade
- 1 block tofu - firm or extra firm, 14-16 ounces (450-500 grams)
- 3 tablespoons soy sauce - Tamari or coconut aminos for gluten-free
- 1 tablespoon ginger - peeled and roughly chopped
- 1 clove garlic - chopped
- 1 small jalapeno - sliced in half (remove the seeds to reduce spice)
- ½ teaspoon ground cumin
- 1 tablespoon maple syrup
- 3 tablespoons lime juice
- 1 cup cilantro - leaves and tender stems
Corn Salsa
- 2 cups sweet corn - 10 ounce/300 gram can
- 1 small red bell pepper - core removed and diced small
- 1 small yellow bell pepper - core removed and diced small
- 1 small red onion - chopped
- ½ cup cilantro - chopped
- 2 tablespoons lime juice
Avocado Dressing
- 1 medium avocado - peeled
- 1 clove garlic - minced
- ¼ cup lime juice
- ½ cup cilantro - leaves and stems roughly chopped
- 1 teaspoon maple syrup
- ¼ - ½ cup water - depending on the consistency you like
- salt and black pepper to taste
- 6 - 8 cups arugula - or other salad greens of choice
Instructions
- Press the tofu for 15 minutes using a tofu press or place it on a plate with a weighted flat surface over the top.
- While the tofu presses, make the marinade by adding the soy sauce, ginger, jalapeno, cumin, agave syrup, cilantro, and lime juice in a food processor or blender. Blend until smooth. Transfer it to a shallow bowl, baking dish, or deep plate.
- When the tofu is pressed, cut it into bite-sized pieces or cubes between ¼ and ½ inches thick. Add them to the marinade and mix well so all sides of every piece are covered. Marinate for 1 hour. Toss the pieces in the marinade a few times to keep them covered.
- While the tofu marinates, make the corn relish and the dressing.
- For the corn relish, combine the diced red and yellow bell pepper, sweet corn, cilantro, and lime juice in a small bowl. Mix well. Cover and refrigerate until ready to serve. It can also be made a day ahead.
- For the avocado dressing, combine the avocado, garlic, lime juice, cilantro, and maple syrup in a blender. Blend everything, adding water to thin it out (¼ – ½ cup).
How to Bake Tofu
- Preheat the oven to 400 F (200 C).
- Place the tofu on a parchment-lined baking tray (or use a silicone baking mat). Place the tofu pieces on the baking tray in a single layer, separated, and bake for 15 minutes until it starts to brown. Flip and bake for 10-15 minutes until it is firm and crispy.
How to Air Fry Tofu
- Preheat the air fryer to 375 F (190 C).
- Add the tofu in a single layer to the air fryer basket. Set the time for 10 minutes, shaking after 5. The tofu should be firm and crispy.
- To assemble the bowls, line 4 bowls with the arugula, then add the corn relish and tofu. Add the dressing or serve it on the side.
Notes
- For this recipe, you'll need packed cups of cilantro. Grab a big bunch. Half for the marinade, then split the rest between the corn salsa and dressing. The best substitute is flat-leaf parsley in combination with fresh basil.
- Tofu can be marinated overnight. The corn salsa and dressing can be made a day ahead.
- Don't force the tofu to flip when baking or air frying. If it is flip or shake-resistant, let it continue cooking for another minute until it can be turned without tearing away the bottom.
- Tofu bowls are best assembled right before eating them. The individual parts can be stored separately. Cooked tofu and corn salsa last 4 days. The dressing is best used within 1 day of making it.
- Are you not in the mood for a bowl? Try making this into a sandwich. Don’t add any water to the dressing. Start with the bread, stack on the arugula, then the tofu, then some avocado spread, the corn relish, a bit more avocado, and top off with the bread. Yummy!
Nutrition
Nutritional information is an estimation only.
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