Name: Mexican black bean and tofu bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 3/4 tsp salt; 12 oz extra firm tofu, drained and cubed; 1/3 cup canned black beans, drained and rinsed; 1 tsp olive oil; 1 tbsp taco seasoning; 1/2 medium zucchini, diced; 2 tsp lime juice

Nutrition

Per serving

617 calories

Protein: 43g; 27% of calories
Carbs: 63g; 39% of calories
Fat: 24g; 34% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the jasmine 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 the heat and let rest for 5 minutes before fluffing with a fork.
While the rice cooks, heat a 12-inch nonstick skillet over medium-high heat with the olive oil. Add the cubed tofu in a single layer and cook for 5 minutes, flip, and cook for 5 minutes more until golden and crisp.
Add the zucchini to the skillet with the tofu. Cook for 4 minutes, stirring occasionally, until the zucchini is just tender.
Stir in the black beans, taco seasoning, the rest of the salt, and lime juice. Cook for 3 minutes until the beans are heated through and the spices are fragrant.
Place the fluffed jasmine rice in a shallow bowl and top with the seared tofu and black bean mixture.

Nutrition

Ingredients

Instructions

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