Crispy Tofu and Black Bean Rice Bowl with Salsa Roja

Ingredients

• 14 oz oz extra-firm tofu
• 3/4 cup cup basmati rice
• 1 can (15 oz) can canned black beans
• 1 whole bell pepper
• 1/2 whole yellow onion
• 1/2 can (about 7 oz) can canned diced tomatoes
• 1 whole fresh red chilies(optional)
• 2 cloves garlic cloves
• 3 tbsp tbsp avocado oil
• 1 tsp tsp ground cumin
• 1 tsp tsp smoked paprika
• 1 tsp tsp salt
• 1 whole lime
• 2 tbsp tbsp fresh cilantro(optional)

Instructions

1. 1

   Press the tofu between paper towels for 10 minutes, then cut into 1-inch cubes.

2. 2

   Cook the basmati rice according to package directions.

3. 3

   Toss tofu cubes with 1 tbsp avocado oil, cumin, smoked paprika, and 1/2 tsp salt.

4. 4

   Pan-fry the tofu in a skillet over medium-high heat for 8-10 minutes until crisp on all sides; set aside.

5. 5

   In the same skillet, sauté diced onion, bell pepper, and garlic in remaining avocado oil for 5 minutes.

6. 6

   Add drained black beans, cumin, and remaining salt; cook 5 minutes.

7. 7

   Blend diced tomatoes with red chili, garlic, lime juice, and a pinch of salt for a quick salsa.

8. 8

   Build bowls with rice, beans, peppers, and crispy tofu; top with salsa and cilantro.