Name: Mexican tofu and black bean bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, pressed and cubed; 1/2 (15-oz) can black beans, drained and rinsed; 1/4 cup white rice; 1/2 cup water; 1 tsp olive oil; 1/2 medium zucchini, diced; 1 tsp chili powder; 3/4 tsp cumin; 1/2 tsp salt; 1 1/2 tsp lime juice

Nutrition

Per serving

666 calories

Protein: 47g; 27% of calories
Carbs: 71g; 41% of calories
Fat: 25g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

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 cooks, heat the olive oil in a nonstick skillet over medium-high heat. Add the tofu cubes and cook for 8 minutes, flipping once halfway, until golden on two sides. Done when golden on the outside.
Add the zucchini to the skillet with the tofu. Cook for 4 minutes, stirring occasionally, until the zucchini is just tender.
Add the black beans, chili powder, cumin, and the remaining salt to the skillet. Cook for 3 minutes, stirring often, until the beans are heated through and the spices are fragrant.
Stir the lime juice into the tofu and bean mixture. Fluff the rice with a fork and place it in a bowl. Top with the tofu and bean sauté.

Nutrition

Ingredients

Instructions

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