08/25/2026
Tofu Rice Bowl
- Rice
- Black Beans
- Bell peppers
- Onion
- Super firm tofu (pressed and squeezed into crumbles)
- Mushrooms
- Cilantro
- Chicken sausage
- Lime juice
- Seasonings: adobo seasoning, garlic powder, smoked paprika, salt, pepper, turmeric, chili powder
- Cauliflower rice
- Optional: splash bone broth for flavor and extra protein
1. Chop mushrooms and onions and add them both, along with frozen cauliflower rice, to a pan on medium-low heat without any oil (you’ll “sweat” the mushrooms, using the water you draw out from the mushrooms to cook without anything sticking to the pan.
2. Chop peppers and add oil and all seasonings (except cilantro and lime juice)
3. Press tofu as much as possible to remove liquid. Crumble in your hands until it resembles the texture of ground meat. Add to the mixture with diced precooked chicken sausage.
4. Once everything is at desired consistency, add all the remaining ingredients: pre-cooked rice, rinsed and drained beans, cilantro, and lime juice. Flavor to taste!
Hack, I’ll precook rice and freeze in individual servings so that I always have precooked rice available. I usually just defrost in the fridge overnight or microwave for 1-2 minutes. This is a great way to use leftover takeout rice, you can always save it for another meal!
