Spicy Tofu & Pinto Bean Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1/4 tsp Chilli, powder
  • 1/2 tbsp Chilli flakes
  • 1 Cilantro, fresh
  • 1 Cucumber
  • 1/2 tsp Garlic powder
  • 100 g Kale
  • 1 Lemon
  • 1 1/2 cups Pinto beans, cooked

• Refrigerated

  • 250 g Tofu, smoked

• Condiments

  • 4 tbsp Barbecue sauce
  • 1 Garlic mayo, vegan
  • 3 tbsp Hot sauce, smoked
  • 1/2 tsp Hot sauce

• Pasta & Grains

  • 1 Brown rice, cooked

• Baking & Spices

  • 1 Red peppers
  • 2 Salt & pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 Corn cob

Found on honeyandfigskitchen.com

Description

Ingredients

• 1 + 1/2 cups cooked pinto beans
• 3 tbsp. smoked hot sauce
• 1 tbsp. bbq sauce
• 1/2 tsp. garlic powder
• salt & pepper to taste
• 250 grams smoked tofu
• 3 tbsp. bbq sauce
• 1/2 tsp. extra hot sauce
• salt & pepper to taste
• 1 corn cob
• half a lemon
• 1/2 tbsp. chilli flakes
• 100 grams kale
• half a lemon
• 1/4 tsp. chilli powder
• 1 tbsp. extra virgin olive oil
• cooked brown rice
• chopped cucumber
• sauteed red peppers
• avocado
• vegan garlic mayo
• fresh cilantro

Directions

• Heat some oil in a pan and when its warm, add the beans and sautee until toasty. Add in bbq and hot sauce and stir to combine. Keep sauteeing until fragant.
• Cut the tofu into cubes. You shouldnt need to drain it, as smoked tofu is pretty firm. Heat some olive oil in a pan and add the tofu when its hot. Sautee until golden and crispy. Add bbq and hot sauce and stir to combine. Sautee for 5 minutes or until fragant.
• Heat some olive oil in a pan and add the corn when its warm. Drizzle with lemon and chilli and keep cooking until its nice and charred.
• Cut kale into ribbons. Drizzle lemon & olive oil on top. Add chilli powder. Massage with your fingers until kale is soft.
• Put all of the ingredients in a bowl and drizzle with garlic sauce. Enjoy!