Ingredients
Scale
- 1½ pounds extra-firm tofu, 680 g, drained and pressed
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- 2 cups cooked brown rice
- 1 can black beans, 15 ounces or 425 g, drained and rinsed
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup corn
- 1 tablespoon olive oil
- 1 small avocado, optional
- Fresh cilantro
- Lime wedges
- ½ cup plain unsweetened dairy-free yogurt, 120 g
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Pinch of salt
- 1–2 tablespoons water
Instructions
- Preheat the oven to 425°F or 220°C.
- Toss the broccoli and bell pepper with 1 tablespoon olive oil. Roast for 18–20 minutes.
- Coat the tofu with olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and lime juice.
- Cook the tofu in a hot skillet for 5–7 minutes per side, until well browned. Rest for 5 minutes, then slice.
- Whisk together the dairy-free yogurt, lime juice, garlic powder, cumin, salt, and water.
- Divide the brown rice, black beans, corn, roasted vegetables, and sliced tofu between four containers.
- Add the yogurt sauce, cilantro, lime wedges, and optional avocado.
Notes
Tofu keeps the bowls lean while providing plenty of plant protein. Quinoa can replace brown rice for a different whole-grain option. Cauliflower rice can replace regular rice for a lower-carbohydrate meal. Use unsweetened dairy-free yogurt for a creamy sauce. Add avocado shortly before serving for the freshest texture. Adjust chili powder according to your preferred heat level.
- Prep Time: 15
- Cook Time: 25
- Category: Lunch, Dinner
- Cuisine: American / Mexican-Inspired
Nutrition
- Calories: Approximately 560 kcal