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mexican quinoa bowl with tofu sofritas, black beans, onions, tomatoes, lettuce, and guacamole.

Mexican Quinoa Bowl with Sofritas

Make this high-protein, nutrient-dense Mexican quinoa bowl for lunch or dinner! This quinoa bowl is vegan and gluten-free and is topped with sofritas, black beans, onions, tomatoes, and guac!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 2 bowls


  • 1 cup dry quinoa
  • 1 pack extra firm tofu
  • 1 can black beans
  • 1 white onion
  • 2 roma tomatoes
  • 2 cups green lettuce
  • 1 avocado
  • 1/2 cup taco sauce
  • 3 tbsp garlic powder
  • 3 tbsp chili powder
  • 3 tbsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt


  • Add 1 cup of quinoa and 2 cups water to a pot and bring to a boil. Then reduce to a simmer and let quinoa cook until all of the water has been absorbed.
  • Crumble up one pack of extra firm tofu. You can either use your hands or use a food procesor. Add 2 tbsp olive oil to a saucepan and then add in the tofu. Add in the taco sauce, garlic powder, onion powder, chili powder, salt, and black pepper. Cook on medium-high heat for about 10 minutes while continously stirring.
  • In a saucepan, add in one can of black beans. Cook in boiling water for about 5 minutes to soften.
  • Chop up the onions, tomatoes, and lettuce. Set aside.
  • Slice the avocado and then mash up into a bowl. Add in 1 tbsp lemon juice, dash of black pepper, dash of salt, onions, and tomatoes to make the guacamole if you wish!
  • In a medium bowl, add in the quinoa, black beans, sofritas, onions, tomatoes, lettuce, and guac. Top with your favorite sauce or salsa and serve!