Enchilada Power Bowls with Spicy Tofu

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 15-oz can Black beans
  • 1 Garlic clove
  • 1/2 cup Green lentils
  • 1 Onion
  • 1 tsp Oregano

• Refrigerated

  • 7 oz Tofu, firm

• Condiments

  • 1 tbsp Almond butter
  • 1 tbsp Maple syrup
  • 1 tbsp Soy sauce
  • 1 1/2 cup Tomato sauce

• Pasta & Grains

  • 1/2 cup Brown rice

• Baking & Spices

  • 2 tsp Chili powder
  • 3 tbsp Nutritional yeast
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar

• Nuts & Seeds

  • 1/4 tsp Cumin

• Liquids

  • 2 1/2 cup Water

Found on fullofplants.com

Description

Ingredients

• ½ cup brown rice
• ½ cup green lentils
• 2 and ½ cup water
• 1 15-oz can black beans
• 7-ounces firm tofu
• 1 tbsp maple syrup
• 1 tbsp soy sauce, or tamari
• 1 tsp chili powder
• 1 tbsp almond butter
• 1 onion, finely sliced
• 1 garlic clove, chopped
• 1 and ½ cup tomato sauce
• 1 tsp chili powder (2 if you like it more spicy)
• ¼ tsp cumin
• 1 tsp oregano
• 1 tbsp apple cider vinegar
• 3 tbsp nutritional yeast
• ½ tsp salt
• 2 avocados (optional but recommended)

Directions

• Add the lentils, brown rice and water to a medium size saucepan. Bring to a boil and simmer, uncovered, for about 20 minutes.
• Drain and rince the black beans and add them to the rice and lentils. Set aside and cover to keep warm.
• Heat two teaspoons of oil in a saucepan, add the onion and cook for about 10 minutes, or until soft and golden brown. Add the chopped garlic and cook for another 5 minutes.
• Add the tomato sauce, spices, apple cider vinegar, nutritional yeast and salt to the saucepan and whisk until combined. Cook for another 5 minutes.
• Add the rice, lentils and black beans to the enchilada sauce and mix until everything is well coated with the sauce.
• Whisk together all the marinade ingredients together until combined.
• Drain the tofu very well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top. Press the tofu for 5-10 minutes. Cut it into cubes and add it to the sauce. Stir to coat and let marinate for at least 20 minutes.
• Heat some oil a large skillet over medium heat. Add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown. Remove from heat and set aside.
• Divide the enchilada mixture into 4 bowls, top with half an avocado (sliced or cubed) and tofu. Top with fresh parsley and serve.
• Leftovers will keep in the fridge for up to 3 days.

Nutrition