This month, a friend challenged me to a join group in a 45 day vegan challenge. While I was flattered to be asked, I had to respectfully decline. While I pride myself on following a healthy diet/lifestyle, I would be lying if I said I didn’t enjoy eating meat, seafood, and vegetables. And I am totally comfortable merging all three. That being said, I respect those who have chosen to be vegetarians/vegans, and I have incorporated many of those type meals within my own diet.
My friend was cool when I told her I decline joining the 45 day vegan challenge, but I did agree to makes at least 2-3 vegan/vegetarian meals a week to share with her.
Yesterday, I made a mexican tofu fajita rice bowl for lunch. Full of flavor, easy to make, and vegan. But if you aren’t vegan/vegetarian, you can substitute out the tofu for shrimp/chicken/beef.
The key to yummy tofu, is allowing the tofu to marinate in the spices for at least 20+ minutes before cooking. I also love broiling my tofu for color and texture.
Instead of lime juice, try adding freshly squeezed lemon juice to your cilantro rice. Totally different flavor, but so yummy!!
When creating the rice bowl, think about how you want to layer it. I start off with the lemon-cilantro rice, then I add the tofu.
Next I add some sauteed red onions and bell peppers. You can also add other vegetables if you desire.
And before serving I top with a sweet corn, cilantro, and tomato salsa medley.
Mexican Tofu Fajita Rice Bowl
1 Block of Extra Firm Tofu (drained and diced)
4tbsp cooking oil
1/2 tsp adobo seasoning
1/2 tsp cumin powder
1/2 tsp kosher salt
1/2 tsp chili powder
1/2 tsp The Gourmet Collection Adobo Ole’ Spice Blend
2 tbsp fresh lime juice
1 tsp freshly minced garlic
1/4 cup chopped cilantro
In a large bowl add tofu and all listed ingredients. Toss until tofu is completely coated. Cover and place in refrigerator to marinate for at least 20 minutes.
Once tofu is done marinating, place tofu on a lined baking sheet. Make sure no tofu is resting on one another.
Place under broiler until tofu starts to brown and excess liquid starts to evaporate (@10min).
Once done, remove tofu from broiler and allow to cool on baking pan before serving.
Serve tofu over cilantro rice, with sauteed vegetables, and salsa of your preference.
2 1/2 cups warm cooked rice
1 tsp lemon juice
1/2 tsp cooking oil
3 tbsp freshly chopped cilantro
Add all ingredients into a bowl and mix well. Adjust salt as needed.
And of course I had to pack this dish for lunch in my Easylunchbox.
***Disclaimer*** Affiliate link contained within this post.