Spicy Ancho Tofu and Poblano Bowls

Pan-seared cubes of high-protein tofu and roasted poblano peppers tossed with black beans and zesty salsa verde over fluffy white rice.

• Prep: 20 min
• Cook: 20 min
• Total: 40 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

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

Tags

• one-pot
• sauté
• healthy
• spicy

Ingredients

• 28 ounce tofu (super-firm, pressed and cut into 3/4-inch cubes)
• 2 poblano peppers (medium, seeded and diced)
• 1 can black beans (rinsed and drained)
• 1 cup white rice (uncooked)
• 1 cup salsa verde (prepared)
• 1 tablespoon olive oil
• 1 tablespoon ancho chile powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Combine white rice, 2 cups of water, and 1/2 teaspoon of kosher salt in a medium saucepan. Bring to a boil over medium-high heat, then cover, reduce heat to low, and simmer for 18 minutes until tender and water is absorbed.
2. Toss tofu cubes with ancho chile powder, garlic powder, and the remaining 1/2 teaspoon of kosher salt in a large bowl.
3. Heat olive oil in a large nonstick skillet over medium-high heat. Add seasoned tofu and cook for 8 to 10 minutes, turning occasionally, until golden-brown and crispy on all sides.
4. Add diced poblano pepper to the skillet with the tofu and sauté for 4 minutes until tender and slightly blistered.
5. Stir in the rinsed black beans and salsa verde, simmering for 2 minutes until everything is thoroughly heated through and coated.
6. Divide warm rice into bowls, top with the spicy tofu and poblano mixture, and garnish with fresh cilantro.

Notes

Portions freeze well in airtight containers for up to 3 months; thaw overnight before reheating.

Nutrition (per serving)

• Calories: 410
• Protein: 32.5 g
• Carbohydrates: 48 g
• Fat: 11.5 g
• Fiber: 8.5 g
• Sodium: 480 mg
• Saturated Fat: 1.5 g
• Sugar: 3 g