Cumin-Crusted Tofu Steaks with Avocado Mash

Name: Cumin-Crusted Tofu Steaks with Avocado Mash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 28 ounce extra firm tofu (cut into 8 thick slabs); 1 can black beans (rinsed and drained); 2 cup riced cauliflower; 1 avocado (peeled and pitted); 2 tablespoon olive oil; 2 tablespoon lime juice (freshly squeezed); 1 tablespoon ground cumin; 1 teaspoon chili powder; 1 teaspoon dried garlic powder; 1 teaspoon sea salt; 2 tablespoon fresh cilantro (chopped)

Crisp spiced tofu steaks served alongside zesty cilantro cauliflower rice, black beans, and freshly mashed lime avocado.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy

Dietary

Vegetarian
Vegan
Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
Pescatarian
Low-Calorie
Low-Carb
Low-Cholesterol
Low-Sugar
High-Protein
High-Fiber
Halal
Kosher
Low-Sodium
Low-Saturated-Fat

Ingredients

28 ounce extra firm tofu (cut into 8 thick slabs)
1 can black beans (rinsed and drained)
2 cup riced cauliflower
1 avocado (peeled and pitted)
2 tablespoon olive oil
2 tablespoon lime juice (freshly squeezed)
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried garlic powder
1 teaspoon sea salt
2 tablespoon fresh cilantro (chopped)

Instructions

Pat tofu dry. In a small dish, mix ground cumin, chili powder, dried garlic powder, and 3/4 teaspoon of the sea salt. Rub the spice blend evenly over all sides of the extra firm tofu slabs.
Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the spiced tofu steaks and sear for 4 to 5 minutes per side until deeply browned and crisp, then transfer to a plate.
In the same skillet, add remaining 1/2 tablespoon olive oil, riced cauliflower, rinsed black beans, and 1 tablespoon lime juice. Sauté for 4 minutes over medium heat until cauliflower is tender.
In a small bowl, mash the avocado with remaining 1 tablespoon lime juice, remaining 1/4 teaspoon sea salt, and fresh cilantro. Serve the seared tofu steaks over the warm cauliflower-bean base topped with avocado mash.

Notes

If packing leftovers for next day lunch, store the avocado mash separately with plastic wrap pressed directly against the surface to keep it bright green.

Nutrition (per serving)

Calories: 432
Protein: 31.5 g
Carbohydrates: 23.5 g
Fat: 23.3 g
Fiber: 11.8 g
Sodium: 420 mg
Saturated Fat: 3.2 g
Sugar: 2.3 g