Southwestern Tofu, Black Beans, and Rice
Southwestern Tofu, Black Beans, and Rice

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, southwestern tofu, black beans, and rice. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Southwestern Tofu, Black Beans, and Rice is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Southwestern Tofu, Black Beans, and Rice is something which I’ve loved my whole life. They’re nice and they look wonderful.

Southwestern Tofu, Black Beans, and Rice Doug Rowan Cooks! Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner.

To begin with this recipe, we must prepare a few components. You can have southwestern tofu, black beans, and rice using 19 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Southwestern Tofu, Black Beans, and Rice:
  1. Take 1 block tofu
  2. Make ready 1 can black beans
  3. Make ready 1 cup white rice
  4. Get 1/2 cup soy sauce
  5. Prepare 1 cup water
  6. Take 2 teaspoons lime juice
  7. Take 1/2 teaspoon lemon juice
  8. Take 1 teaspoon sriracha
  9. Take Spices:
  10. Take minced garlic
  11. Prepare onion powder
  12. Prepare garlic powder
  13. Get paprika
  14. Take cilantro
  15. Make ready red pepper flakes
  16. Prepare cumin
  17. Take chili powder
  18. Take oregano
  19. Make ready cayenne

The dressing in this easy and delicious tuna and rice salad is packed with crunchy corn, hearty black beans and other Southwestern flavors of freshly squeezed lime juice, chipotle peppers in adobo sauce and fresh cilantro.. Southwest tofu scramble is a simple easy to make vegan version of scrambled eggs with a southwest flavor flair. A go-to skillet breakfast full of veggies and plant based protein.. Black beans and corn totally played nicely with the Southwestern flavor profile - and some sliced fresh jalapeño slices satiated the spice junky in me.

Instructions to make Southwestern Tofu, Black Beans, and Rice:
  1. Drain and press one brick of tofu. I like to wrap it in layers of paper towels and set a cast iron skillet on top of it for at least half an hour. Cut into small cubes and set aside.
  2. Add 1 cup of white rice and 1 cup of water to rice cooker or medium sized pot.
  3. Add 2 teaspoons of lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon cilantro, 1/4 teaspoon red pepper flakes, a pinch of cayenne to the pot.
  4. Stir all ingredients together and turn on rice cooker or bring covered pot to boil on the stove. If using stove top, once a rapid boil is achieved, turn heat to low. Remove from heat once water has evaporated, like you do when cooking rice.
  5. Open can of black beans and pour contents into microwave safe bowl. Add 1 teaspoon minced garlic and 1 teaspoon oregano. Stir until combined. Heat covered in microwave for 2 1/2 minutes.
  6. In cast iron skillet or large frying pan, heat 2 tablespoons of olive oil on medium high heat.
  7. Add tofu cubes and cook until lightly golden brown on all sides.
  8. Mix together 1/2 cup soy sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/2 teaspoon paprika, 1 teaspoon sriracha, 1/2 teaspoon lemon juice in a bowl or measuring glass.
  9. Pour mixture into skillet/frying pan with tofu and stir/cook until tofu mixture has evaporated.
  10. Serve tofu, rice, and black beans separately or mixed together. For the full flavor, take a bite of all of them at once, the flavors will combine and complement each other.

I tore into my healthy baked tofu quinoa bowl without guilt - and a renewed faith in tofu being one of the best blank canvases a home chef could hope to paint on! I love hearty, filling breakfasts on the weekends whenever we have a little more time to linger. This recipe is adapted from my Tofu Scramble with Spinach & Tomato. The black beans and tofu combine for a satisfying protein boost. Plus a fresh burst of cilantro to brighten it up.

So that’s going to wrap it up with this exceptional food southwestern tofu, black beans, and rice recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!