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Japanese Taco Rice


How to make Japanese Taco Rice



  • 1 tablespoon vegetable oil
  • 3 cloves garlic, minced
  • 1 cup onion, chopped
  • 1/2 pounds tofu, crumbled
  • 1/2 pounds cooked quinoa
  • 3 tablespoons soy sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 cups steamed Japanese rice (sushi rice)
  • 2 cups lettuce, shredded
  • 2 cups tomatoes, chopped
  • 2 cups shredded vegan mozzarella cheese or queso blanco
  • 1 cup salsa
  • 4 tablespoons vegan sour cream
  • Chopped green onions, for garnish

Let's get Cooking...

  1. Heat the vegetable oil in a pan over medium heat. Add the garlic and onion and sauté until the onions are barely soft. Add the tofu, breaking it into small chunks. Stir well.
  2. Add the quinoa, chili powder, cumin, soy sauce, salt, and pepper. Let this simmer until the liquid reduces.
  3. Spread 1/2 to 1 cup of the steamed rice on each plate. Top with the seasoned tofu.
  4. Top with the tomatoes, shredded lettuce, queso blanco or mozzarella, and salsa, and finish it off with a dollop of sour cream and green onions.