Nothing brings me greater joy than discovering new gluten free products. In fact, last week when I randomly found gluten free corn tortilla bowls at my local grocery store 5 things happened:
1) I took a picture for posterity.
2) I did a little happy dance.
3) Call it divine intervention but this gluten free Mexican recipe for vegetarian taco bowls materialized in my head.
4) I ate gluten free taco bowls for dinner.
5) Now all I want to do is taco-bout this delicious gluten free vegetarian taco bowl recipe!
The way to my heart is through good gluten free food, particularly of the Mexican variety. Whenever I’ve eaten out at a Mexican restaurant, I’ve always wanted to order one of those taco bowl salads, but alas, they are usually made from flour… Cue the world’s smallest violin.
So, naturally you can imagine my excitement when I saw these gluten free tostada bowls… it felt like all my dreams were coming true.
When eating out, Mexican food portions can be large and greasy but these six inch tostada bowls are the perfect portion to leave you feeling perfectly satisfied. Add in healthy vegetarian ingredients like spinach, avocado and fresh cilantro and you have the stuff that dreams are made of.
Here is everything you need to make your gluten free food dreams come true too!
Ingredients Gluten Free Taco Seasoning:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
Ingredients Gluten Free Vegetarian Taco Filling:
Roughly chopped cilantro
1 container extra firm tofu (drained & cubed)
1 pepper (red or green)
1 onion thinly sliced (yellow or red)
1 zucchini (peeled and diced)
1 avocado diced
1-2 handfuls of spinach per each taco bowl
1/4 grated cheese (cheddar or cojito)
1/2 cup corn starch
2 tablespoons avocado oil
1/4 cub water
Pro-tip: When cooking with tofu DO NOT skip the drain step. For best results I remove the tofu brick from its water logged packaging and lay it on a paper towel or dish towel lined plate, top with more paper towels and another plate. The extra weight of the top plate will force excess moisture out. I usually let it sit for at least 30 minutes.
To make the gluten free taco seasoning combine all ingredients in a small bowl, give it a quick stir and set aside.
Take the drained tofu and cut in half length wise and then cube. You should end up with roughly 1/4 to 1/2 inch cubes. Place the tofu cubes in a plastic bag and pour in corn starch to coat evenly.
Heat avocado oil at medium high heat and cook dredged tofu, flipping occasionally until they start to crisp up. This usually takes 10 minutes give or take. Remove from pan and set aside.
In the same pan, sauté the onions and peppers. Onions will be translucent and peppers will start to soften when done.
Turn heat down to low and add the tofu cubes, gluten free taco seasoning and 1/4 cup water (if things are looking dry). Let simmer for a few minutes, stirring occasionally until everything is coated with the taco seasoning and moisture is absorbed.
Serve the gluten free tofu/veggie filling in the gluten free taco bowls over a bed of spinach. Top with cheese, avocado, and fresh cilantro.
When it comes to my weekly dinner meal rotation this recipe will definitely make a few more appearances!