Tofu Fajita Rice Bowls

If you are in need of a quick and delicious dinner idea, then these Tofu Fajita Rice Bowls are what you need! The tofu and veggies are cooked on one baking sheet in a homemade spice blend. The rice is super easy thanks to Success Boil-in-Bag Basmati Rice! And the whole bowl is topped with a delicious avocado salsa. The perfect weeknight dinner!

Step One: Prep the Tofu & Veggies

The tofu and veggies for these bowls are all cooked on one baking sheet – I’m all about keeping the clean-up super easy.

Start by making your fajita spice blend – combine smoked paprika, chipotle chili powder, onion powder, cumin, garlic salt & pepper.

Place the veggies, some avocado oil & half of the spice blend in a bowl. Toss to coat and transfer to one half of a baking sheet. Place the tofu, remaining oil & spice blend to the same bowl and toss to coat. Transfer to the other half of the baking sheet and spread in an even layer. 

Pop the whole thing in the oven for 25-30 minutes.

Step Two: Cook the Rice

The other reason this recipe is super simple, is because we are using Success Boil-in-Bag Basmati Rice. This rice comes in pre-measured bags that you just pop in some water and bring to a boil for 8-10 minutes. No measuring, or messing up the amount of liquid – they’ve taken out all of the guesswork.

So, while the tofu & veggies are cooking, submerge the bags in a large pot of eater. Bring to a boil, let them cook and then drain.

Step Three: Make the Avocado Salsa

If you’ve made any of my bowl recipes, then you know I love an avocado salsa! In my opinion it is better than a traditional guac. You get more texture, but still get those same guac flavors!

To make it combine cubed avocado, jalapeño (if you like spice), diced tomato, cilantro, lime juice, cumin salt & pepper.

Be sure to give it a taste and adjust any of the seasonings to your liking!

Step Four: Serve

And now it is time to build our bowls. Start by layering each bowl with half a bag of rice. Top the rice with tofu & veggies. And then finish it off with a couple of scoops of avocado salsa.

I also like to add some extra cilantro to the top of mine and have some lime wedges & tortilla chips on the side.

These bowls are perfect for a quick dinner and the leftovers reheat super well for next day lunches!

Tips & Tricks

I like to use super firm tofu for this recipe. You don’t have to be as gentle with it and it doesn’t need to be pressed. If you use extra firm or firm tofu instead, be sure to drain and press it for 10 minutes before cubing it.