Ingredients

The following ingredients have 4 Servings
  • 1 batch cilantro lime rice or Vegan Mexican Rice
  • 1 can black beans
  • 1 avocado
  • 1 red pepper
  • 1 orange pepper
  • 1 batch spicy tahini dressing
  • 1 block extra firm tofu
  • 2 tbsp sriracha
  • 1 tbsp olive oil
  • 1-2 tsp coconut sugar or brown sugar
  • 3 tbsp corn starch or arrowroot starch
  • 1 tsp paprika
  • 1 1/2 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp chili powder
  • 1/2-1 tsp sea salt

Instruction

  • Preheat the oven to 400 degrees Fahrenheit. 
  • Remove the tofu from the package and drain out excess liquid. 
  • Place between two towels and put a heavy object on top (a few books, tea pot, pan etc) and let press for 5-10 minutes. I know its annoying, but it does help crisp up the tofu really well!
  • While the tofu is pressing, mix together the coconut sugar, arrowroot starch, spices and salt. 
  • Chop the tofu into cubes and add to a large mixing bowl. 
  • In a small bowl, mix together the oil and sriracha. 
  • Add half of the oil/sriracha mixture to the tofu and toss lightly. Set the rest aside and we'll use it later.
  • Toss with the spice/arrowroot mixture until well coated.
  • Add to a baking sheet lined with parchment paper. 
  • De-seed and chop the peppers into strips and place on the same baking sheet but away from the tofu (the tofu crisps best when it's not touching anything).
  • Drizzle the peppers with olive oil, just 1-2 tsp so they don't stick and add a sprinkle of salt.
  • Bake for 20 minutes and then brush the rest of the sriracha mixture on the tofu. 
  • Bake for 10-15 more minutes or until the tofu crispy on the outside and the peppers have softened.
  • Assemble the bowls with cilantro lime rice, black beans (warmed on the stove if desired), peppers, tofu, avocado, spicy tahini dressing, and salsa if desired.