Chipotle inspired Tofu Burrito Bowl
Rinse and soak the basmati rice and cook. Add butter and salt to the rice while cooking. Prepare the herb rice by processing green herbs (mi...
Ingredients
- 1 cup Basmati rice
- 2 tbsp Butter
- Salt to taste
- 1 cup Mixed green herbs (mint, cilantro, basil)
- 1 Lemon
- Black pepper to taste
- 2 Tomatoes
- 1 Onion
- 2 cans Black beans
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- 2 tbsp Taco seasoning
- 3 Bell peppers (various colors)
- 3 Onions
- 2 tbsp Avocado oil
- 2 packages Firm tofu
- 1 cup Plain yogurt
- 1/4 cup Milk
- Optional: Green chilies
Instructions
Rinse and soak the basmati rice and cook. Add butter and salt to the rice while cooking. Prepare the herb rice by processing green herbs (mint, cilantro, basil, etc.) in a food processor. Gently fold the herb mixture into the cooked rice with a fork. Add a large squeeze of lemon juice and season with salt and pepper. Make the tomato salsa by processing tomatoes, onion, and any remaining herbs in the food processor. Squeeze lemon juice on the salsa but do not add salt. Heat the black beans in a saucepan with salt, turmeric powder, pepper, curry powder, and some taco seasoning. Simmer until heated through. Cook sliced bell peppers and onions in a cast iron pan with avocado oil until softened. Add taco seasoning when done. These are your fajita veggies. After removing fajita veggies, add hand crushed tofu to the same pan and cook until slightly crispy. Add remaining taco seasoning to the tofu. Whip together yogurt and milk to create a healthier version of sour cream. Assemble the burrito bowl by layering rice, beans, fajita veggies, tofu, salsa fresca, whipped yogurt, and green chilies (if desired).
