Tofu + Pepper Rice Bowls with Cheese

Active Time: 20 minutes

Total Time: 30 minutes

Dairy Free
Gluten Free
Vegan

Why we love it:

Possibly the best way to eat tofu ever, this fun to assemble dish is inspired by that, but deconstructed and fast enough for a busy Wednesday before soccer practice!

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Ingredients

1 cup Basmati Rice (White)
1¹⁄₄ cups Water
1¹⁄₄ teaspoons Kosher Salt (divided)
1 package Firm Tofu (the firmer, the better - dry packed without liquid is even better)
¹⁄₂ teaspoon Cornstarch
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
¹⁄₄ teaspoon Cayenne Pepper (optional)
¹⁄₄ teaspoon Black Pepper (freshly ground)
2 teaspoons Extra Virgin Olive Oil (divided)
1 Yellow Onion (small)
2 cups Bell Pepper (Orange, Yellow or Red)
2 cloves Garlic (minced)
1 15-ounce can Diced Tomatoes
4 ounces Monterey Jack Cheese (or pepper jack, shredded)
1 cup Cilantro (chopped)

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. RICE

Place the rice, water, and a ½ teaspoon of salt in a small pot. Bring to a boil and stir well, then turn down to low and tightly cover. Simmer on low for 16 minutes. Turn off the heat and let it sit until serving time
3. TOFU

Open the tofu, and if it was in water, layer between a clean towel and press to squeeze out any excess. Cut into even cubes - about 1”. Place in a small bowl and toss with cornstarch, chili powder, cumin, cayenne, and a ½ teaspoon of salt and a few turns of pepper. Turn to coat well.

Place in an even layer on a baking sheet and drizzle with a teaspoon of olive oil. Place in the oven. Bake for 6 minutes then slide pan out and flip the squares over. Bake 4 minutes and flip once more, then remove
4. ONIONS + PEPPERS

Meanwhile, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté 2 minutes, then add in bell peppers and garlic, season with the rest of the salt and pepper and sauté until softened and golden on the edges, about 5 minutes.

Add the tomatoes and any spices left over in the bowl from the tofu. Cook for 3 minutes or until simmering.
5. SERVING

Plate a scoop of rice, top with some of the cheese, and tomato/pepper mixture over top. Add tofu cubes and garnish with more cheese and cilantro.

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Substitutions

VEGAN/DAIRY FREE:

your favorite nut or soy cheese
PESCATARIAN:

omit tofu and use the spice mixture (sans cornstarch) on a filet of fish like salmon, halibut, sole, or on shrimp. Sear and flake over the top
TOFU:

use cauliflower florets, garbanzo beans, butternut squash cubes, tempeh
RICE:

use cauliflower rice instead
CRUNCH:

if you have tortilla chips, strips, or romaine/iceberg lettuce (chop it up) they all taste amazing for crunch
KIDS CORNER:

serving things “not touching” and with tortillas or chips is a good start here. Add steamed broccoli or green beans to get in a vegetable if needed