From craving to table
Instructions
- 1
Press the tofu for 10-15 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 2
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Sauté onion for 2-3 minutes until translucent. Add garlic and cook for 1 more minute.
- 3
Stir in uncooked rice, cumin, smoked paprika, chili powder, and 1/2 teaspoon salt. Toast for 1-2 minutes.
- 4
Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until rice is tender. Remove from heat and let sit covered for 5 minutes.
- 5
While rice cooks, toss tofu cubes with cornstarch, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
- 6
Heat a large nonstick skillet over medium-high heat and add a thin layer of olive oil. Add tofu and cook for 8-10 minutes, turning, until golden and crispy on all sides. Remove from skillet.
- 7
Warm black beans and corn together in a small saucepan or microwave until heated through.
- 8
Fluff the rice with a fork. Divide rice between bowls. Top each with black beans, corn, crispy tofu, cherry tomatoes, avocado slices, and chopped cilantro.
- 9
Serve with lime wedges and enjoy!