Mexican Spiced Tofu & Black Bean Skillet

Name: Mexican Spiced Tofu & Black Bean Skillet
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tablespoon olive oil; 1 yellow onion (medium, diced); 1 red bell pepper (diced); 14 ounce extra-firm tofu (pressed, crumbled); 1 teaspoon garlic powder; 2 teaspoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 15 ounce black beans (rinsed, drained); 0.25 cup water; 2 package microwaveable brown rice; 2 avocados (medium, sliced or diced, for serving); 2 limes (cut into wedges, for serving); 0.25 cup fresh cilantro (chopped, for serving)

A vibrant and zesty plant-based skillet dish featuring crumbled tofu and hearty black beans, seasoned with a robust blend of Mexican spices. Served alongside fluffy brown rice and fresh avocado for a quick and satisfying meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 4
Cuisine: Mexican
Difficulty: Easy
Cost: $3.52/serving

Dietary

Dairy-Free
Egg-Free
Pescatarian
Vegan
Vegetarian
High-Fiber
Low-Sugar

Ingredients

2 tablespoon olive oil
1 yellow onion (medium, diced)
1 red bell pepper (diced)
14 ounce extra-firm tofu (pressed, crumbled)
1 teaspoon garlic powder
2 teaspoon chili powder
1 teaspoon ground cumin
0.5 teaspoon salt
0.25 teaspoon black pepper
15 ounce black beans (rinsed, drained)
0.25 cup water
2 package microwaveable brown rice
2 avocados (medium, sliced or diced, for serving)
2 limes (cut into wedges, for serving)
0.25 cup fresh cilantro (chopped, for serving)

Instructions

Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add 1 diced yellow onion and 1 diced red bell pepper. Sauté for 5-7 minutes, until vegetables are tender-crisp. Meanwhile, prepare the 2 packages microwaveable brown rice according to package instructions.
Add the crumbled extra-firm tofu to the skillet with the vegetables. Stir in 1 teaspoon garlic powder, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and lightly browned.
Stir in the 15 ounce can of rinsed and drained black beans and 1/4 cup water. Cook for another 3 minutes, allowing the flavors to meld and the liquid to slightly reduce.
Taste and adjust seasoning if needed. Serve the Mexican Spiced Tofu & Black Bean Skillet over the prepared brown rice. Top each serving with sliced or diced avocado, a squeeze of fresh lime juice from the 2 limes, and a sprinkle of chopped fresh cilantro.

Notes

Leftovers can be stored in an airtight container for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

Calories: 598
Protein: 16.5 g
Carbohydrates: 73 g
Fat: 26.5 g
Fiber: 10.3 g
Sodium: 250 mg
Saturated Fat: 3.8 g
Sugar: 2.5 g