Ingredients
Scale
For the tofu:
- 2 14 oz blocks of extra firm tofu, pressed and crumbled
- 2 tablespoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/4 cup lime juice
- Water
For the sweet potato & cauliflower rice (adapted from The Kitchn):
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeno pepper, diced
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 20 ounces riced sweet potato & cauliflower I used Green Giant
- 3 tablespoons tomato paste
- 3/4 cup low sodium vegetable broth
- 1/4 cup lime juice
- Zest of one lime
- 1/4 cup cilantro
- Optional toppings: avocado, plain yogurt, cheese, hot sauce, salsa
Instructions
For the tofu:
- Place a large non-stick pan over medium-high heat
- Drizzle with olive oil
- Add the tofu then all the spices and lime juice. Mix to combine using a wooden spatula. Cook about 5-7 minutes.
- Remove from the pan and set aside.
For the rice:
- Meanwhile, heat additional olive oil in the same skillet. Add onion and cook on low heat until soft and slightly browned. Turn heat up to medium high. Add garlic, jalapeno, bell peppers, cumin, paprika, salt, and pepper, and cook until the peppers are soft. Add riced sweet potato & cauliflower, vegetable broth, and tomato paste, and stir until the rice is coated evenly with broth and tomato paste. Cook on medium high heat until the rice is tender, about 5 minutes. Add lime juice and cilantro, stirring to combine.
- Add in tofu stirring to combine and cooking an additional 1-2 minutes.
- Serve with toppings of choice.
Keywords: tofu, dinner, vegetarian, gluten-free
