Ingredients
b
8 - 14 oz block tofu
a
1 ½ tbs avocado oil
t
1 tbs tapioca starch
S
Salt
g
3 cloves garlic
F
For the Sauce:
c
3 chipotle peppers
a
3 tbs adobo sauce
l
½ lime juice
o
1 tsp oregano
s
1 tsp salt
c
½ tsp coriander
c
½ tsp cumin
m
1 tsp maple syrup
t
2 tbs tomato paste
s
½ cup spring water
F
For the Cilantro/Parsley Lime Rice:
b
2 cups brown rice
w
4 cups water
o
1 tsp olive oil
s
1 tsp salt
m
1 tsp minced garlic
l
½ lime juice
F
For the Black Beans:
o
1 14 oz can black beans, drained & rinsed
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
C
Cumin
C
Chilli powder
w
¼ cup water
F
For the Fajita Veggies:
r
1 red bell pepper
g
1 green bell pepper
o
1 orange bell pepper
r
1 red onion
a
2 - 3 tbs avocado oil
S
Salt
B
Black pepper
O
Oregano
C
Cumin
C
Coriander
Directions
1
For the Tofu:
1
Press the tofu to remove excess water, then cut it into small cubes
b
8 - 14 oz block tofu
2
Add tofu to small bowl and add 1.5 tbs avocado oil, salt, tapioca starch and mix gently until tofu is fully coated.
a
1 ½ tbs avocado oil
3
Place tofu on a lined baking sheet in an even layer and bake at 350F for 25 mins.
4
Remove from oven and chop tofu up into small pieces.
m
1 tsp minced garlic
5
For the Sauce:
1
Blend chipotle peppers, adobo sauce, lime juice, oregano, salt, coriander, cumin, maple syrup, tomato paste, and spring water until smooth.
c
3 chipotle peppers
a
3 tbs adobo sauce
l
½ lime juice
o
1 tsp oregano
s
1 tsp salt
c
½ tsp coriander
c
½ tsp cumin
m
1 tsp maple syrup
t
2 tbs tomato paste
s
½ cup spring water
2
Set a skillet over medium heat and add 1 tbs avocado oil. Add in tofu and 3 cloves of Minced garlic and cook for 30 seconds while mixing.
3
Pour the sauce over the cooked tofu and simmer for 5-10 minutes.
4
For the Cilantro/Parsley Lime Rice:
1
Rinse the brown rice under cold water.
b
2 cups brown rice
2
In a pot, bring 4 cups of water to a boil.
w
4 cups water
3
Add the rice, olive oil, salt, and minced garlic.
o
1 tsp olive oil
s
1 tsp salt
m
minced garlic
4
Reduce heat to low, cover, and simmer for 40-45 minutes or until rice is tender.
5
Stir in lime juice before serving.
l
½ lime juice
6
For the Black Beans:
1
In a saucepan, combine black beans, salt, black pepper, garlic powder, onion powder, cumin, and chilli powder.
o
1 14 oz can black beans, drained & rinsed
S
Salt
B
Black pepper
G
Garlic powder
O
Onion powder
C
Cumin
C
Chilli powder
2
Add 1/4 cup water and simmer over low heat for 10 minutes.
w
¼ cup water
3
For the Fajita Veggies:
1
Slice the bell peppers and red onion into strips.
r
1 red bell pepper
g
1 green bell pepper
o
1 orange bell pepper
r
1 red onion
2
Heat 2-3 tbs avocado oil in a pan over medium heat.
a
2 - 3 tbs avocado oil
3
Add the sliced veggies, salt, black pepper, oregano, cumin, and coriander.
S
Salt
B
Black pepper
O
Oregano
C
Cumin
C
Coriander
4
Sauté until the veggies are tender and slightly charred.
5
Make your bowl with rice, beans, sofritas, fajita veggies, fresh Gaucamole and enjoy!
