How to Cook Tasty Southwestern Tofu, Black Beans, and Rice

Southwestern Tofu, Black Beans, and Rice. Southwestern Tofu, Black Beans, and Rice Doug Rowan Cooks! Black beans and corn totally played nicely with the Southwestern flavor profile - and some sliced fresh jalapeño slices satiated the spice junky in me. I tore into my healthy baked tofu quinoa bowl without guilt - and a renewed faith in tofu being one of the best blank canvases a home chef could hope to paint on!

Serve with steamed corn tortillas, some extra salsa and black beans. I love hearty, filling breakfasts on the weekends whenever we have a little more time to linger. This recipe is adapted from my Tofu Scramble with Spinach & Tomato. You can cook Southwestern Tofu, Black Beans, and Rice using 19 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Southwestern Tofu, Black Beans, and Rice

1. Prepare 1 block of tofu.
2. You need 1 can of black beans.
3. Prepare 1 cup of white rice.
4. It's 1/2 cup of soy sauce.
5. It's 1 cup of water.
6. It's 2 teaspoons of lime juice.
7. You need 1/2 teaspoon of lemon juice.
8. Prepare 1 teaspoon of sriracha.
9. It's of Spices:.
10. You need of minced garlic.
11. You need of onion powder.
12. It's of garlic powder.
13. You need of paprika.
14. You need of cilantro.
15. Prepare of red pepper flakes.
16. It's of cumin.
17. It's of chili powder.
18. You need of oregano.
19. You need of cayenne.

The black beans and tofu combine for a satisfying protein boost. Plus a fresh burst of cilantro to brighten it up. Stir through the lime zest and juice, and season. Bring the first meal of the day back to life with these easy-to-make Southwestern Tofu Breakfast Quesadillas (that happen to be gluten free as well).

Southwestern Tofu, Black Beans, and Rice instructions

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..

Stuffed with creamy, buttery scrambled tofu "eggs ," black beans, salsa, and the optional nondairy cheese between a grain free tortilla, these breakfast quesadillas are packed with protein and. Place tofu cubes in a large bowl, toss with Bragg's liquid aminos, cumin, paprika, garlic powder, onion powder, dried oregano and cayenne pepper. Heat oil in a large non-stick skillet over medium heat. Add tofu cubes and cook until brown and crispy on all sides. Sprinkle the black beans over the veggies, then add the uncooked rice on top.