Pescatarian Classic Tofu Burrito Bowls
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 1 tbsp soy sauce
For the cilantro-lime rice
- 1 cup long-grain white rice
- 1 ¾ cups water
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the black beans
- 1 can (15 oz) black beans, drained and rinsed
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ cup water
For the corn
- 1 cup frozen corn, thawed
- 1 tsp olive oil
For the pico de gallo
- 2 medium roma tomatoes, diced
- ¼ cup white onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, finely chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 2 ripe avocados, sliced or diced
- ¼ cup sour cream (optional)
- lime wedges (optional)
Instructions
- 1
Press the tofu: remove it from the package, wrap in several layers of paper towels, and set a heavy skillet or cutting board on top for at least 10 minutes, until the towels have absorbed most of the surface moisture. Cut the pressed tofu into 3/4-inch cubes.
- 2
In a mixing bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, and 1/2 tsp salt. Add the tofu cubes and soy sauce, then toss gently until every piece is evenly coated.
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