Fiery Tomato Black Bean and Tofu Fiesta Bowl
A sizzling twist on the classic fiesta bowl, featuring tangy tomato sauce. Crispy tofu, black beans, and cabbage mingle in a symphony of flavors, served on a fluffy bed of jasmine rice. The dish is drizzled with a mouthwatering spicy sauce that perfectly harmonizes all the ingredients for a truly satisfying meal.
ingredients
- 10 oz stewed tomatoes
- 6 oz black beans, drained and rinsed
- 2 cups crumbled extra-firm tofu
- 4 tablespoons cornstarch
- 2 cups shredded cabbage
- 2 tablespoons olive oil
- 4 cups cooked jasmine rice
- 1 cup tomato sauceFor the Spicy Sauce:
- 6 tablespoons lime juice
- 4 tablespoons maple syrup
- 4 tablespoons low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprikaOptional Toppings:
- Fresh cilantro leaves
- Sliced avocado
- Lime wedges
steps
- 1.
In a bowl, toss crumbled tofu with cornstarch until evenly coated.
- 2.
In a large skillet, heat olive oil over medium-high heat. Add the coated tofu and cook until extra crispy, about 7-8 minutes. Remove from the skillet and set aside.
- 3.
In the same skillet, add shredded cabbage and cook until slightly tender, about 3-4 minutes.
- 4.
Add the stewed tomatoes (including the juices), black beans, and tomato sauce to the skillet. Simmer for 5-7 minutes until the mixture is heated through.
- 5.
In a small bowl, whisk together lime juice, maple syrup, soy sauce, apple cider vinegar, cumin, and smoked paprika to make the spicy sauce.
- 6.
Drizzle the spicy sauce over the cabbage, crispy tofu, tomato, and black bean mixture. Stir well to combine and coat everything in the sauce.
- 7.
Serve the Fiery Tomato Black Bean and Tofu Fiesta Bowl hot on a bed of fluffy jasmine rice, garnished with fresh cilantro leaves, sliced avocado, and a squeeze of lime juice if desired.
