Tofu Veggie Bowl with Smokey Spicy Mexican Marinade
STEP 1: Make Smokey Spicy Mexican tofu marinade first and let marinate while you make the veggies.
1 Package of Extra Firm Tofu
3 tablespoons olive oil (or melt some refined coconut oil)
1 tablespoon apple cider vinegar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon granulated garlic ( or finely minced garlic clove)
¾ teaspoon kosher salt
¼ –½teaspoon chipotle powder or flakes
½ teaspoon smoked paprika
1 teaspoon Mexican oregano
1 fresh squeezed lime
1 Tablespoon of Nutritional Yeast
Stir all ingredients together in a small bowl then brush the marinade on the tofu or ½ thick slices of zucchini. Place the coated tofu or veggies in the 400F oven and check after 25 minutes, baking 5-15 minutes longer for extra crispy.
STEP 2: Make Rice
1 cup brown or mixed medley of red, black and brown rice.
2 cups water
1 rounded teaspoon for "Better Than Bouillon" (any flavor)
Cook until soft for about 40 min.
STEP 3: Saute Veggies
1 large zucchini, cut into small chunks
1 large heirloom tomato, cut into medium chunks
1 cup of purple cabbage, thinly slice and cut in small chunks
3 cloves of garlic, diced
1/2 white onion, thinly sliced
1 Tablespoon refined coconut oil
1 tsp pink salt or more to taste
1 tsp cumin powder
1/2 tsp black pepper
1 fresh lime, squeezed on top at the end of cooking.
Begin by sauteing the onion and garlic until soft. Add cabbage, zucchini until soft, then add tomato and spices. Cook for another 5 minutes on medium heat until tomatoes soften but not too much.
STEP 4 (optional): California Guacamole
3 medium avocados, ripe and smashed
2 scallions, finely chopped
1/2 bunch cilantro, stems removed
1 cup chopped tomatoes
1⁄4 cup fresh lemon juice
1 tsp. sea salt
½ tsp. black pepper
1 tsp garlic powder
1 Tablespoon olive oil
Combine all of the ingredients in a medium mixing bowl, mix well and serve.
STEP 5: Layer Rice, sauteed veggies, tofu and guacamole
Top with chunks of fresh avocado, fresh cilantro and nutritional yeast! Or super great with guacamole!