Instagram-Famous Grilled Tofu & Kale Mexican Bowl
A vibrant, nutrient-dense meal prep recipe featuring smoky grilled tofu, crispy kale chips, and Mexican-inspired toppings. Perfect for healthy weeknight dinners that look as good as they taste.
Ingredients
Ingredients
- 16 oz extra firm tofu pressed and cut into 1-inch cubes
- 1 tbsp smoked paprika key for smoky flavor
- 1 tsp cumin ground
- 2 tbsp olive oil divided
- 4 cup kale leaves stems removed, torn into bite-size pieces
- 1 tsp lime zest freshly grated
- 1 cup black beans rinsed and drained
- 1 cup corn kernels fresh or frozen, thawed
- 1 whole avocado sliced
- 0.25 cup cilantro chopped, for garnish
- 2 whole lime cut into wedges
- 1 tsp salt divided
Notes
Storage: Keep components in airtight containers in fridge for up to 4 days. Kale chips lose crispiness after 24 hours—refresh in a 350°F oven for 3 minutes. Make-Ahead: Press and cube tofu up to 2 days ahead. Beans and corn can be cooked 3 days ahead. Variations: Swap tofu for tempeh or chickpeas. Add quinoa or brown rice for extra carbs. For extra heat, add jalapeños or hot sauce. Serving: Serve warm or cold. Great as a salad base or wrapped in warm tortillas.