Name: Tofu and black bean bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 10 oz extra firm tofu, cubed; 1/2 cup canned black beans, drained and rinsed; 1/4 cup white rice; 1/2 cup water; 1 tsp canola oil; 1 tsp salt; 1/2 tsp cumin; 1/4 tsp garlic powder; 3 tbsp salsa; 1/4 cup fresh cilantro, chopped; 1 tbsp lime juice

Instructions

Prep 20 min · Cook 25 min

Wrap the tofu block in clean kitchen towels or paper towels. Place it on a plate and set a heavy pan on top. Press for 15 minutes to remove excess moisture, then cube the tofu and pat dry with fresh towels.
In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes.
While the rice simmers, toss the tofu cubes with half the salt and half the cumin. Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 5 minutes until a crust forms. Flip and cook for 5 minutes more until golden and crisp. Done when golden and crisp.
Push the tofu to one side of the skillet. Add the remaining oil to the empty side, followed by the black beans, garlic powder, and the rest of the salt and cumin. Stir the beans for 3 minutes until heated through and fragrant.
Fluff the rice with a fork and place it in a bowl. Top with the seared tofu and seasoned black beans. Drizzle with the lime juice, then finish with the salsa and chopped cilantro.

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Instructions

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