Tofu Salad Bowl
| Prep Time | 20 Minutes |
| Cook Time | 45 Minutes |
| Passive Time | 10 Minutes |
| Servings |
People
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Ingredients
- 1 Container Firm Tofu
- 2 Cups rice
- Vegetable Broth
- 3 Cups Spinach
- 3 Large sweet potatoes
- 2 yellow bell pepper
- 8 Oz. Monterey Jack Cheese
- olive oil
- Salt and Pepper to taste
Spices and flavors for Crema
- 8 Oz. sour cream After it is made, you can add water to desired thickness.
- lime or lemon juice
- cumin
- onion powder
- garlic powder
- paprika
Ingredients
Spices and flavors for Crema
|
Instructions
- Begin with rice. Add 2 cups of rice to rice cooker with 4 cups vegetable broth. Set aside and re-visit when finished.
- Preheat oven to 425 degrees.
- Press tofu in a cloth to dry as much as possible. Cut into cubes and line them on a baking sheet with foil. Drizzle with olive oil and season with salt, pepper, paprika, garlic powder, onion powder, and cumin. Put in oven and bake for 30-40 minutes. Flipping halfway through.
- While rice and tofu are working, peel and cut sweet potatoes and bell peppers into bite sized pieces. Season to preference.
- In a large skillet coat bottom of pan with olive oil. Add in veggies and cook until desired softness in sweet potatoes. Turn off heat.
- In mixing bowl add sour cream, lime, cumin, onion powder, garlic powder, and paprika. mix well. if too thick, add water to thin.
- When all components are finished assemble in bowl. 1 cup of rice, 1/2 cup spinach, 1/2 cup of veggies, tofu, cheese and crema.
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