Street Corn Bowls
If you’re a fan of Mexican corn, you’re going to love these street corn bowls. Featuring cilantro rice, crispy spiced tofu, creamy corn salad, and pickled onions, every bite is full of flavor and texture.
One of the easy ways to meal prep is to make a composite recipe that contains different components. For instance, this meal features cilantro rice, spicy tofu and vegan street corn salad. You can store them separately, and mix and match when you assemble your street corn bowls. You end up with colorful and balanced lunch or easy weeknight dinner.
Why You’ll Love This Recipe
- One reason I love Mexican cuisine is because there is no skimping on flavor. These street corn bowls take inspiration from Mexican elements, including rice, cilantro, street corn and a whole lot of spices.
- Perfect for meal prep! The components store well separately throughout the week, and you can assemble them in a ratio you prefer.
- Crispy tofu takes care if protein, rice acts as the carb base, and you get plenty of fiber too. These street corn bowls make a delicious and balanced meal.
- In addition to being plant-based like the rest of my recipes, this one is gluten-free and can be customized to accommodate other allergies.
Key Ingredients
- Extra-firm tofu becomes crispy in the oven and highlights all the seasonings.
- Corn the signature sweet street corn flavor.
- Avocado is another staple of the Mexican cuisine that adds texture to the salad.
- Cilantro rice adds bulk, a splash of green, and some freshness.
- Lime juice ties everything together with acidity and zing.
Hack It!
- Swap tofu for black beans, tempeh, or chickpeas. This way you still hit your protein needs and enjoy the spices.
- Use quinoa or brown rice instead of white rice if that’s your preference.
- I know that cilantro tastes like soap to some people, so feel free to swap it for parsley instead.
- Char the corn in a pan before mixing it into the salad for extra smoky flavor.
- Get creative with toppings! Add salsa, pico, crispy onions, or tortilla chips.
How to Make Street Corn Bowls
Step 1: Cook the rice according to package directions. At the end, stir in the finely diced cilantro.
Step 2: Preheat the oven to 400F. Toss the tofu chunks in the oil, and then coat with spices . Bake for 20-25 minutes, until crispy to your liking.
Step 3: In the meantime, make the street corn salad. In a bowl, combine the corn, jalapeno, cilantro and avocado. Next add the cashew cream, vegan feta, and lime juice. Toss everything together.
Step 4: Portion out the rice, tofu and corn salad, and finish with pickled onions and lime juice for a delicious bowl.
Frequently Asked Questions
Yes. Store the rice, tofu, and corn salad separately for the freshest results.
The components will keep for up to 4 days in the fridge.
Yes, you can use any type. Make sure to drain it well to stop your salad from being watery.
More Plant-Based Mexican Recipes
- Buffalo Chickpea Cauliflower Tacos
- Buffalo Cauliflower Quesadillas
- Sheet Pan Crunchwrap
- Avocado and Corn Salad
- Vegan Cilantro Lime Dressing
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The Recipe: Street Corn Bowls
Ingredients
For the rice:
- 1 cup long-grain white rice
- 2 cups water
- 1 packed cup fresh cilantro, finely chopped
For the tofu:
- 1 block extra firm tofu, torn into 1/2 inch chunks
- 1½ tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tsp salt
- 2 tbsp olive oil
For the street corn salad:
- 2 cups frozen corn, thawed
- 1 jalapeno, deseeded and diced
- 1 handful cilantro, diced
- 1 avocado, diced
- ¼ cup cashew cream, or vegan sour cream
- ¼ cup vegan feta
- 1 lime, juiced
To serve:
- Pickled onions
- Chopped cilantro
Equipment
- Rice cooker or pot
- Parchment Paper or reusable non-stick sheet
Instructions
- Cook the rice according to package directions, stirring the finely diced cilantro in at the end.
- Preheat the oven to 400F. Toss the tofu chunks in the oil, and then the spices until completely covered. Bake for 20-25 minutes, until crispy to your liking.
- In the meantime, make the street corn salad. In a bowl, combine the corn, jalapeno, cilantro and avocado. Next add the cashew cream, vegan feta, and lime juice. Toss until completely mixed.
- Portion out the rice, tofu and corn salad, and finish with pickled onions and lime juice for a delicious bowl.
Notes
- Swap tofu for black beans, tempeh, or chickpeas. This way you still hit your protein needs and enjoy the spices.
- Use quinoa or brown rice instead of white rice if that’s your preference.
- I know that cilantro tastes like soap to some people, so feel free to swap it for parsley instead.
- Char the corn in a pan before mixing it into the salad for extra smoky flavor.
- Get creative with toppings! Add salsa, pico, crispy onions, or tortilla chips.
