Enchilada Power Bowls with Spicy Tofu

Enchilada Power Bowls with Spicy Tofu

  • Serves: 4
Enchilada Power Bowls with Spicy Tofu

Enchilada Power Bowls with Spicy Tofu

Diets

  • Vegan
  • Gluten free

Ingredients

  • 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

Description

Tasty Vegan Recipes

Enchiladas in a bowl! Flavorful, spicy, cheesy and very satisfying! The perfect meal for a weeknight dinner, ready in 30 minutes!

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

Nutrition Information Serving size: 1 Calories: 381 Fat: 6.3g Carbohydrates: 62.8g Sugar: 10g Fiber: 18g Protein: 21.9g
  • Serves: 4
fullofplants.com

fullofplants.com

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Title:

Enchilada Power Bowls with Spicy Tofu - Full of Plants

Descrition:

That’s my kind of bowl. Filling, full of different textures, spicy, loaded with plant protein and more importantly packed with flavor. I called this recipe enchilada bowls because that’s what it’s all about: black beans, green lentils and rice in a luxurious chili-cheese sauce. Think of it like deconstructed enchiladas in a bowl. And if...Read More »

Enchilada Power Bowls with Spicy Tofu

  • 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

The first person this recipe

fullofplants.com

fullofplants.com

480 35

Found on fullofplants.com

Full of Plants

Enchilada Power Bowls with Spicy Tofu - Full of Plants

That’s my kind of bowl. Filling, full of different textures, spicy, loaded with plant protein and more importantly packed with flavor. I called this recipe enchilada bowls because that’s what it’s all about: black beans, green lentils and rice in a luxurious chili-cheese sauce. Think of it like deconstructed enchiladas in a bowl. And if...Read More »