Cuencos de tacos de tofu veganos

Ingredientes

• 1 cup white rice
• 2 cups water
• 1 tablespoon cilantro, chopped
• 1 can of black beans
• 2 cloves garlic
• 1/4 cup white onion
• 1 Tablespoon olive oil
• 1/3 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne
• 1-14 oz. package extra firm tofu
• 1 Tablespoon lime juice
• 3 Tablespoons fresh jalapeño, minced
• 1/2 teaspoon chipotle powder
• 1/4 teaspoon cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 1/2 Tablespoon red pepper flakes
• 1/2 teaspoon sea salt
• 1 Tablespoon of olive oil
• 1 medium white onion
• 1 medium jalapeno
• 2/3 cup cilantro, minced and packed
• 3 cloves garlic, minced
• juice of 1 lime
• 3/4 teaspoon
• 1 cup shredded or finely chopped cabbage
• 1/2 cup red onion, chopped
• 2 avocados, mashed

Preparación

1. 1

   --- Rice ---

2. 2

   Bring rice and water to a boil, then reduce to a simmer and cover. Cook for 10 minutes and add cilantro. Stir occasionally for 10-15 more minutes, cooking until water is evaporated and rice is tender.

3. 3

   --- Refried Beans ---

4. 4

   Prepare garlic and onion as described above.

5. 5

   In a large skillet, heat oil to medium heat. Sauté onion and garlic for 4-5 minutes.

6. 6

   Add black beans and seasonings to skillet. Cook for 5-7 minutes until heated throughout.

7. 7

   Using the back of a spoon, mash black beans to desired consistency. Stir and continue cooking.

8. 8

   Add vegetable broth. Stir to combine. If the beans are too dry, add more broth to reach your desired consistency.

9. 9

   --- Tofu ---

10. 10

    Drain tofu and press it between a clean towel or paper towels to remove as much liquid as possible.

11. 11

    Chop tofu into 1-inch cubes. In a large bowl, toss tofu cubes with oil, lime and seasonings until well-coated.

12. 12

    Heat 2 tablespoons of olive oil in a cast-iron skillet on medium-high. Empty tofu into the skillet and cook 2 minutes on the first side to sear it. Stir and toss it for the remaining cook time – about 15 minutes – to keep it from sticking to the skillet. Remove from heat when the tofu is heated throughout and slightly crisped.

13. 13

    --- Cabbage "Slaw" ---

14. 14

    Shred or finely chop cabbage.

15. 15

    --- Assembly ---

16. 16

    In a large bowl, start layering ingredients in whatever order you prefer. Rice, beans, onion, cabbage, tofu, avocado, pico de gallo, etc. For this dish, I layered the ingredients vertically and used the back of a spoon to help keep everything separate. If you feel like getting messy and mixing it up, just layer everything into the bowl and have at it.