Ingredients
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For the cauliflower rice:
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1 large head of cauliflower (about 2 pounds)
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2 tablespoons extra virgin olive oil
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1 small onion, thinly sliced
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1 clove garlic, minced
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½ teaspoon ground cumin
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¼ teaspoon paprika
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Pinch of sea salt and freshly ground black pepper
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For the creamy sauce:
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2 tablespoons nutritional yeast flakes
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1 tablespoon white miso paste
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1 teaspoon apple cider vinegar
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½ teaspoon honey (optional)
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½ teaspoon salt
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For the toppings:
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1 block Extra Firm Tofu, drained and cut into cubes
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1 can (15 ounces) black beans, drained and rinsed
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1 medium tomato, chopped
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1/4 red onion, thinly sliced
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2 tablespoons fresh cilantro, chopped
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Juice of 1 lime
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Salt and pepper to taste
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Avocado, sliced and divided
Directions
Sub_Title: A spicy, protein-packed, and fiber-rich vegetarian dinner inspired by Mexican street food.
Description: This easy and delicious vegan meal combines cauliflower rice, crispy tofu, black beans, lime juice, chili powder, cumin, coriander, avocado, tomatoes, onions, garlic, olive oil, and salt. It’s perfect for busy weeknights!
Ingredients:
For the cauliflower rice:
1 large head of cauliflower (about 2 pounds)
2 tablespoons extra virgin olive oil
1 small onion, thinly sliced
1 clove garlic, minced
½ teaspoon ground cumin
¼ teaspoon paprika
Pinch of sea salt and freshly ground black pepper
For the creamy sauce:
⅓ cup unsweetened almond milk or soy milk (or more as needed)
2 tablespoons nutritional yeast flakes
1 tablespoon white miso paste
1 teaspoon apple cider vinegar
½ teaspoon honey (optional)
½ teaspoon salt
For the toppings:
1 block Extra Firm Tofu, drained and cut into cubes
1 can (15 ounces) black beans, drained and rinsed
1 medium tomato, chopped
1/4 red onion, thinly sliced
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
Avocado, sliced and divided
Instructions:
Step 1: Make the creamy sauce:
Combine all the ingredients for the creamy sauce in a high-speed blender and blend until smooth. Set aside.
Step 2: Prepare the cauliflower rice:
Preheat a large skillet over medium heat. Add the olive oil, onion, and garlic. Cook, stirring frequently, until the onion is translucent and slightly golden brown, about 5 minutes.
Add the cauliflower florets, cumin, paprika, and pinch of salt and pepper. Stir to coat evenly. Reduce the heat to low and cook, covered, for 5 minutes.
Remove the lid and continue cooking, tossing occasionally, until the cauliflower is tender and most of the liquid has evaporated, about another 5-7 minutes. Set aside.
Step 3: Cook the tofu:
Place the cubed tofu in a bowl and mash using a fork or your hands. In a separate bowl, whisk together the cornstarch and water until well combined.
Heat a large non-stick pan over medium-high heat. Add the mashed tofu, cornstarch mixture, and 1 tablespoon of water. Cook, stirring constantly, until the tofu is lightly browned and crispy, about 5-7 minutes. Remove from the heat and set aside.
Step 4: Assemble the bowls:
Divide the cauliflower rice between four serving bowls. Top each portion with the black beans, tomato, onion, cilantro, and crispy tofu.
Drizzle the creamy sauce over each serving and garnish with additional cilantro, if desired. Serve immediately.
Note: For a spicier dish, increase the amount of chili powder used. You can also adjust the seasoning to your liking.
Steps
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1
Done
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Step 1: Make the creamy sauce: |
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2
Done
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Step 2: Prepare the cauliflower rice: |
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3
Done
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Step 3: Cook the tofu: |
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4
Done
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Step 4: Assemble the bowls: |
