Tofu & Black Bean Power Bowls

These vibrant bowls feature crispy pan-seared tofu and hearty black beans simmered in a smoky, zesty sauce, all served over fluffy brown rice with fresh toppings for a restaurant-quality meal at home.

• Prep: 12 min
• Cook: 15 min
• Total: 27 min
• Servings: 4
• Cuisine: Mexican
• Difficulty: Easy

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• healthy
• stir-fry
• savory

Ingredients

• 1 tablespoon olive oil
• 14 ounce extra-firm tofu (pressed and cubed)
• 0.5 cup yellow onion (chopped)
• 1 red bell pepper (large, chopped)
• 2 clove garlic (minced)
• 15 ounce black beans (canned, rinsed and drained)
• 1.5 teaspoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup salsa (medium)
• 0.5 cup frozen corn
• 1 lime (zested and juiced)
• 2 package brown rice (microwaveable)
• 0.5 cup fresh cilantro (chopped)
• 1 avocado (diced)
• 0.5 cup Greek yogurt (or sour cream)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the cubed extra-firm tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 5-7 minutes. Remove tofu from skillet and set aside.
2. Add chopped yellow onion and chopped red bell pepper to the same skillet. Cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
3. Return the cooked tofu to the skillet. Add the rinsed and drained black beans, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Pour in the medium salsa and frozen corn. Bring to a simmer, then reduce heat to medium-low and cook for 3-5 minutes, allowing the flavors to meld. Stir in the zest and juice of 1 lime.
5. While the mixture simmers, cook the 2 microwaveable brown rice pouches according to package directions.
6. Divide the cooked brown rice among 4 bowls. Spoon the tofu and black bean mixture over the rice. Garnish with chopped fresh cilantro, diced avocado, and a dollop of Greek yogurt or sour cream, if desired.

Notes

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

Nutrition (per serving)

• Calories: 485
• Protein: 24.1 g
• Carbohydrates: 65.5 g
• Fat: 15.5 g
• Fiber: 12.3 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 7.1 g