Name: Black bean and tofu taco bowls
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz extra-firm tofu, pressed and crumbled; 1/2 cup canned black beans, drained and rinsed; 1/4 cup long-grain white rice; 1/2 cup water; 3/4 tsp extra virgin olive oil; 1 tbsp taco seasoning; 1/4 tsp salt; 1/2 medium tomato, diced; 2 tbsp red onion, finely diced; 1/4 cup fresh cilantro, chopped; 3/4 tsp lime juice; 1 tbsp avocado, diced

Nutrition

Per serving

507 calories

Protein: 30g; 23% of calories
Carbs: 64g; 49% of calories
Fat: 16g; 28% of calories

Instructions

Prep 20 min · Cook 5 min

In a small saucepan, combine the rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off the heat and let the rice rest covered for 5 minutes. Done when tender and water is absorbed.
While the rice cooks, stir together the diced tomato, red onion, cilantro, and lime juice in a small bowl. Fold in the diced avocado just before serving.
Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally, until the edges are golden and moisture has evaporated. Done when golden brown on the edges.
Add the black beans and taco seasoning to the skillet. Cook for 3 minutes, stirring often, to warm the beans and toast the spices. Done when heated through.
Fluff the rice with a fork and place it in a bowl. Top with the tofu and bean mixture and the fresh tomato salsa.

Nutrition

Ingredients

Instructions

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