Name: Tofu and black bean bowl
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1/4 cup brown rice; 1/2 cup water; 1/2 tsp salt; 6 oz firm tofu, pressed and cubed; 2/3 cup canned black beans, drained and rinsed; 1 tsp olive oil; 1/2 tsp chili powder; 1/2 tsp cumin; 1/3 cup cherry tomatoes, halved; 1.5 oz cucumber, sliced; 3/4 tsp lime juice

Nutrition

Per serving

603 calories

Protein: 41g; 26% of calories
Carbs: 65g; 41% of calories
Fat: 23g; 33% of calories

Instructions

Prep 15 min · Cook 35 min

In a small pot, combine the rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 40 minutes. Remove from the heat and let rest for 5 minutes.
While the rice rests, heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu cubes and cook for 4 minutes, flip, and cook for 4 minutes more until golden brown on at least two sides. Done when golden brown and firm.
Add the black beans, chili powder, cumin, and the remaining salt to the skillet with the tofu. Cook for 3 minutes until the beans are heated through and fragrant.
Fluff the rice and place it in a bowl. Top with the tofu and bean mixture, tomatoes, and cucumber. Drizzle with lime juice before serving.

Nutrition

Ingredients

Instructions

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