Tofu + Pepper Rice Bowls

Active Time: 20 minutes

Total Time: 30 minutes

Why we love it:

Possibly the best way to eat tofu ever, tossing it with spices and cornstarch really helps it crisp up and it tastes like BBQ. Tofu last a long time in the fridge and you can even freeze it, so it's a great protein source right now.

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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 Bell Pepper (Orange, Yellow or Red)s
2 cloves Garlic (minced)
1 15-ounce can Diced Tomatoes
4 ounces Monterey Jack Cheese (or pepper jack, shredded)

Cooking Instructions

1. PREHEAT THE OVEN TO 425 DEGREES
2. RICE

Place the rice, water and 1/2 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 it 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

Slice the onions into thin half moon strips.

Heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium-high heat. Add onion and sauté for 2 minutes while you slice the bell peppers. Slice them into thin julienne strips. Mince garlic cloves too.

Add the peppers and garlic to the pan and season with the rest of the salt and pepper. 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. CHEESE

Grate the cheese.
6. 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
VEGGIES:

extra veggies roasted with the tofu and added on taste great. Corn, edamame, spinach, carrots, zucchini are all good additions
TOFU:

use cauliflower florets, garbanzo beans, eggplant, mushrooms, butternut squash cubes, tempeh - toss with spice mixture and roast
RICE:

use cauliflower rice instead to be paleo or serve over quinoa, lentils, even orzo or couscous
CRUNCH:

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

this is good when served with romaine, iceberg, or other green leaf