Rye Free Classic Tofu Burrito Bowls

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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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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