Name: Black bean and tofu bowls
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, patted dry and cubed; 1/2 cup canned black beans, drained and rinsed; 1 tsp avocado oil; 1/2 medium zucchini, diced; 1/2 red bell pepper, diced; 2 1/4 tsp taco seasoning; 2 tbsp water; 1/4 tsp salt; 1 tsp lime juice; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

389 calories

Protein: 30g; 30% of calories
Carbs: 33g; 33% of calories
Fat: 17g; 38% of calories

Instructions

Prep 20 min · Cook 0 min

Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes and a pinch of the salt. Cook for 8 minutes, flipping occasionally, until the tofu is golden brown on most sides.
Add the diced zucchini and red bell pepper to the skillet with the tofu. Cook for 5 minutes, stirring often, until the vegetables are tender but still bright.
Stir in the black beans, taco seasoning, and water. Simmer for 3 minutes until the liquid has thickened into a light sauce that coats the beans and tofu.
Remove the skillet from the heat. Stir in the lime juice and top with the chopped fresh cilantro.

Nutrition

Ingredients

Instructions

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