Crispy Chili Tofu with Cilantro Lime Rice Bowl
Ingredients
Crispy chili tofu
- 16 oz extra firm tofu, pressed and cubed
- 1 tsp olive oil (optional)
- 1 tsp soy sauce or aminos
- 1 tsp chili powder
- 1/2 tsp salt and pepper
- 1/2 tsp garlic powder
- 1/2 tsp cumin
Cilantro lime rice
- 1 cup white rice, cooked accordingly
- 1/2 red onion, chopped
- 1/2 cup sweet corn
- 1/2 bunch cilantro, chopped
- 1 lime, zested
- Salt and pepper, to taste
- 8 cups mixed greens
Cilantro lime crema
- 1 ripe avocado
- 1/2 bunch cilantro
- 1 lime, juiced
- 1 garlic clove
- 1 jalapeño
- Salt and pepper, to taste
- water, as needed to thin
Preparation
Preheat oven to 400 degrees.
Add tofu to a bowl and drizzle with olive oil and soy sauce. Sprinkle with seasonings and toss to coat. Spread on a parchment lined baking sheet and bake for 25-30 minutes, flipping halfway through.
Heat a small amount of water or oil in a large skillet. Add onion and peppers and sauté until tender. Add in cooked rice, lime zest and cilantro. Season to taste.
Add all ingredients for sauce to a blender and purée until smooth. Start with 1/4 cup water and add 1 tablespoon more at a time if needed.
Add greens to serving bowls. Top with rice and tofu. Drizzle the sauce onto the tofu and add a sprinkle of fresh cilantro if desired.
