Recipe: Perfect Southwestern Tofu, Black Beans, and Rice

Southwestern Tofu, Black Beans, and Rice. Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded, vegetarian main dish. Enjoy it for breakfast, lunch or dinner. Serve with steamed corn tortillas, some extra salsa and black beans.

It's not quite a marinade, and not quite a dry rub - although there are elements of both. Stir in rice, spices and broth; bring to a boil. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. You can cook Southwestern Tofu, Black Beans, and Rice using 19 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Southwestern Tofu, Black Beans, and Rice

1. Prepare 1 block of tofu.
2. You need 1 can of black beans.
3. It's 1 cup of white rice.
4. You need 1/2 cup of soy sauce.
5. You need 1 cup of water.
6. It's 2 teaspoons of lime juice.
7. It's 1/2 teaspoon of lemon juice.
8. It's 1 teaspoon of sriracha.
9. Prepare of Spices:.
10. It's of minced garlic.
11. You need of onion powder.
12. Prepare of garlic powder.
13. You need of paprika.
14. You need of cilantro.
15. You need of red pepper flakes.
16. Prepare of cumin.
17. It's of chili powder.
18. You need of oregano.
19. It's of cayenne.

Add the tofu and stir gently to combine. I rinsed the black beans and used frozen corn. Just wanted to mention that I fix a large amount of brown rice in my crock pot. It keeps well in a covered containter in the fridge,saves energy.

Southwestern Tofu, Black Beans, and Rice instructions

1. Drain and press one brick of tofu. I like to wrap it in layers of paper towels and set a cast iron skillet on top of it for at least half an hour. Cut into small cubes and set aside..
2. Add 1 cup of white rice and 1 cup of water to rice cooker or medium sized pot..
3. Add 2 teaspoons of lime juice, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon cilantro, 1/4 teaspoon red pepper flakes, a pinch of cayenne to the pot..
4. Stir all ingredients together and turn on rice cooker or bring covered pot to boil on the stove. If using stove top, once a rapid boil is achieved, turn heat to low. Remove from heat once water has evaporated, like you do when cooking rice..
5. Open can of black beans and pour contents into microwave safe bowl. Add 1 teaspoon minced garlic and 1 teaspoon oregano. Stir until combined. Heat covered in microwave for 2 1/2 minutes..
6. In cast iron skillet or large frying pan, heat 2 tablespoons of olive oil on medium high heat..
7. Add tofu cubes and cook until lightly golden brown on all sides..
8. Mix together 1/2 cup soy sauce, 1/2 teaspoon minced garlic, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon red pepper flakes, 1/2 teaspoon paprika, 1 teaspoon sriracha, 1/2 teaspoon lemon juice in a bowl or measuring glass..
9. Pour mixture into skillet/frying pan with tofu and stir/cook until tofu mixture has evaporated..
10. Serve tofu, rice, and black beans separately or mixed together. For the full flavor, take a bite of all of them at once, the flavors will combine and complement each other..

During last five minutes of cook time, quickly remove lid and add beans and corn; replace lid immediately. When rice is done, remove saucepan from heat; add dressing mix and stir. Cut tofu into six "slabs" lengthwise. Lay tofu out on several layers of paper towels or a clean kitchen towel. Place several more layers of paper towels or another kitchen towel over the tofu.