Mexican Tofu and Corn Basmati Rice Bowl
🌟Main ingredient:Basmati rice
✨secondary ingredients: tofu and corn
⏱️Cooking time: 30 minutes
🌶️Spice level: Mild
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
1
cup
basmati
rice
1
block
of
tofu,
cubed
1
cup
corn
kernels
1
can
black
beans,
drained
and
rinsed
1
bell
pepper,
diced
1/2
onion,
diced
2
cloves
garlic,
minced
1
tsp
cumin
1
tsp
chili
powder
1/2
tsp
paprika
Salt
and
pepper
to
taste
1/4
cup
chopped
cilantro,
for
garnish
Lime
wedges,
for
serving
Cooking steps
Cook basmati rice according to package instructions.
In a large skillet, heat some oil over medium heat and add the tofu cubes. Cook until browned on all sides, about 5-7 minutes. Remove from skillet and set aside.
In the same skillet, add more oil if needed and sauté the onion and bell pepper until softened, about 5 minutes.
Add the garlic, cumin, chili powder, and paprika. Cook for 1 minute until fragrant.
Add the corn kernels and black beans to the skillet and cook for another 5 minutes, until heated through.
Add the cooked rice and tofu to the skillet and stir to combine. Season with salt and pepper.
Serve the Mexican tofu and corn basmati rice in bowls, garnished with chopped cilantro and lime wedges on the side.
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