Ingredients
Scale
- 1½ pounds extra-firm tofu, 680 g, pressed
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1½ teaspoons 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 or white rice
- 1 can black beans, 15 ounces or 425 g, drained and rinsed
- 2 cups shredded romaine lettuce
- 1 cup pico de gallo
- 1 cup corn
- 1 small avocado, diced
- ¼ cup chopped fresh cilantro
- Lime wedges
- ¾ cup plain dairy-free Greek-style yogurt, 180 g
- 1 tablespoon fresh lime juice
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 1–2 tablespoons water
Instructions
- Press the tofu to remove excess moisture, then pat dry and cut into slabs or thick slices.
- In a mixing bowl, coat the tofu with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and the lime juice.
- Heat a large skillet over medium-high heat until hot. Add the seasoned tofu and cook for 5–7 minutes per side, until browned and heated through.
- Transfer the tofu to a cutting board and let rest for 5 minutes, then slice into strips or large cubes.
- In a bowl, whisk together the dairy-free yogurt, lime juice, cumin, garlic powder, and salt. Add 1–2 tablespoons water, as needed, to make a creamy, drizzleable sauce.
- Divide the rice, black beans, shredded romaine, corn, and pico de gallo among four bowls.
- Add the sliced tofu and diced avocado to each bowl.
- Drizzle with the lime yogurt sauce and finish with chopped cilantro and lime wedges.
Notes
Use brown rice or quinoa in place of white rice. Add extra black beans for more fiber and plant protein. For lower carbohydrates, replace rice with cauliflower rice or extra lettuce. Add jalapeños or hot sauce for more heat.
- Prep Time: 15
- Cook Time: 20
- Category: Lunch, Dinner
- Cuisine: Mexican-Inspired
Nutrition
- Calories: Approximately 540 kcal