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

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Southwestern Tofu, Black Beans, and Rice Doug Rowan Cooks! Grilled slices of tofu are marinated in a pineapple-cilantro mixture and served with black beans and brown rice in this Caribbean-inspired main dish. Be sure to use extra firm tofu to prevent it from breaking apart while cooking this flavorful recipe.

To get started with this recipe, we have to first prepare a few components. You can cook southwestern tofu, black beans, and rice using 19 ingredients and 10 steps. Here is how you can achieve it.

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

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. Crumble tofu into small pieces and add to skillet; stir.

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.

Add baked sweet potato, black beans, salsa, kala namak, chili powder, paprika, cumin, and pepper. Serve tofu scramble with avocado slices and hot sauce. Southwestern Black Bean and Brown Rice Salad For a healthy and easy summer side dish, try my Southwestern brown rice and black bean salad with tomatoes, avocados, cilantro and a spicy lime dressing. It's great warm or cold and both gluten-free and vegan as well. Stir in rice, spices and broth; bring to a boil.

Above is the right way to cook dinner southwestern tofu, black beans, and rice, very straightforward to make. Do the cooking phases accurately, relax and use your coronary heart then your cooking will probably be delicious. There are a lot of recipes that you would be able to attempt from this website, please discover what you want. If you like this recipe please share it with your folks. Blissful cooking.