addicted to tofu

by Rachel McCarthy
It’s true. I’m addicted to tofu. I never thought this would happen, but after being out in California last week and not having what seems to be our weekly tofu dish, it really hit me! I know it probably sounds like a strange addiction, but with so many different ways to serve this healthy food, the possibilities are endless and never leads to food boredom. For the record, I blame Chipotle’s sofritas for getting me hooked on tofu. Thanks, Chipotle! 

This has to be one of my favorite ways I’ve made tofu in the past few months. It’s a really quick dinner that can be served in a burrito or the tortilla-less version, a “burrito bowl.” I love that you can customize the toppings to fit your tastebuds, but I have to recommend the hot sauce. It’s that good. 

For those who haven’t tried tofu or are afraid to try tofu {I use to be one!}, this is probably the easiest and most flavorful tofu recipe I’ve made, so it would definitely be a good place to start!

Have a great Friday and a wonderful weekend, everyone! Thanks for dropping by!


Tofu & Black Bean Burrito Bowls
14 ounces extra-firm tofu, drained & pressed
1 15.5 ounce can black beans, drained & rinsed {I used organic for lower sodium}
16 ounces prepared rice {I used Spanish rice}
3-4 green onions, chopped
2 tablespoons olive oil
1/2 tablespoon ground coriander
1/2 tablespoon ground cumin
1/2 tablespoon ground paprika
1/2 tablespoon garlic powder
1 teaspoon salt
Salt and pepper, to taste
For the garnish: shredded lettuce, guacamole, pico de gallo, sour cream, hot sauce {amazing!}
*Alternatively, you could replace the spices with a taco seasoning package. The spices I chose are pretty close to the traditional taco seasoning, but the package version can be high in sodium so I typically like to stay clear of them!
Begin by preparing the tofu: drain and press the tofu dry; cut into bite-sized cubes. Depending on the kind of rice you make, you can also start preparing that. I used “microwave in the bag” rice, so it only takes 90 seconds! Place the rice and black beans in large bowl and set aside. Heat olive oil over medium heat in a large skillet. Add the tofu and season with a little salt and pepper. Don’t worry about seasoning it too much, the kick of seasoning will come later. Cook and stir constantly until the tofu begins to brown, about 5 minutes. Keep an eye on the tofu to be sure that it doesn’t stick to the pan, stirring is very important! Add the coriander, cumin, paprika, garlic powder and a little more salt to the tofu, mixing to make sure the tofu is completely covered in the spices; cook for about 2 minutes. Add about 1 tablespoon of water to allow the tofu to steam; cook until all the water is absorbed, no more than 1 minute. Transfer tofu to a separate bowl. To assemble burrito bowls: Layer the rice and bean mixture on the bottom, followed by the tofu and the shredded lettuce, if desired. Garnish with your favorite toppings. My favorite is the hot sauce — it’s amazing! 

10 thoughts on “addicted to tofu”

  2. Looking at food makes me hungry these days..and this looks beyond delicious!! I love tofu and now that I am trying to eat better/healthier, I have to try this at home!!
    xx

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