Black Bean, Tofu and Edamame Burrito Bowl

Ingredients

• 7 oz extra-firm tofu, crumbled
• 1 1/3 cup canned black beans, drained and rinsed
• 3/4 cup shelled edamame
• 1 cup cooked brown rice
• 1 tbsp olive oil
• 1/2 cup corn kernels
• 1/2 small avocado, diced
• 1/3 small red onion, finely diced
• 1/4 cup salsa
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp fine salt
• 1/2 medium lime, juiced
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat the olive oil in a nonstick skillet over medium-high heat. Add the crumbled tofu and cook undisturbed for 2 minutes to brown, then stir in the cumin, smoked paprika, and half the salt. Continue cooking, stirring occasionally, until the tofu is golden and slightly crisp, about 5 minutes.
2. Add the black beans, edamame, and corn to the pan with 2 tbsp water. Cook, stirring, until everything is heated through and the beans are creamy, about 3 minutes. Stir in the lime juice and remaining salt, then taste and adjust.
3. Warm the brown rice if needed and divide it between two bowls. Spoon the tofu-and-bean mixture over the rice.
4. Top each bowl with diced avocado, red onion, and a spoonful of salsa. Shower with fresh cilantro and serve with extra lime on the side.

Nutrition (per serving)

Calories

662

Protein

37 g

Fat

23 g

Carbs

76 g