Cilantro-Lime Tofu & Bean Bowl (30 minutes)

Instructions

1. 1

   Start rice: Cook rice according to package directions so it finishes around the same time as the tofu (use 1 cup rice + 2 cups water for white; 1 cup rice + 2 1/2 cups water for brown).

2. 2

   Prep tofu: While rice cooks, pat tofu dry, cut into 1-inch cubes, and toss with cumin, smoked paprika, salt, and pepper.

3. 3

   Sear tofu: Heat oil in a large skillet over medium-high heat. Add tofu cubes and cook without moving for 3–4 minutes to brown one side, then turn and brown other sides, about 6–8 minutes total. Remove and set aside.

4. 4

   Sauté aromatics: In same skillet, add a splash more oil if needed, sauté onion 2–3 minutes until softened, add garlic and cook 30 seconds.

5. 5

   Add beans & tomatoes: Stir in black beans and diced tomatoes, cook 2–3 minutes until warm. Season with salt, pepper, and a squeeze of lime.

6. 6

   Finish with cilantro: Return tofu to skillet to warm, toss in chopped cilantro and extra lime juice. Taste and adjust seasoning.

7. 7

   Assemble bowls: Spoon rice into bowls, top with the tofu and bean mixture, add avocado slices, extra cilantro, and hot sauce if using.

8. 8

   Bright, citrusy from lime and cilantro; warm cumin and smoked paprika give a gentle earthiness while fresh herbs keep it lively.