From craving to table
Instructions
- 1
In a medium saucepan, bring vegetable broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and broth is absorbed. Remove from heat and let sit covered for 5 minutes.
- 2
Meanwhile, pat tofu dry and cut into 3/4-inch cubes. In a bowl, toss tofu with 1 tablespoon olive oil, chili powder, cumin, smoked paprika, salt, and pepper.
- 3
Heat remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu from skillet and set aside.
- 4
Add diced onion to the same skillet and sauté for 2-3 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- 5
Add black beans and corn to the skillet. Stir and cook for 2-3 minutes until heated through. Season with salt and pepper if needed.
- 6
Fluff the cooked rice with a fork and divide evenly among four bowls. Top each with sautéed bean and corn mixture, crispy tofu, cherry tomatoes, avocado, and fresh cilantro.
- 7
Serve with lime wedges and your choice of salsa, hot sauce, or vegan sour cream.