Southwest Tofu and Black Bean Taco Bowl
This taco bowl features scrambled tofu with a Southwest spice mix, brown rice, black beans, tons of greens, and a mint-chipotle vinaigrette. Toasted pumpkin seeds provide a crispy garnish.
Servings
Produce
Red Romaine Lettuce
6 3 oz
Spinach (Organic)
5 2.5 oz
Carrot (Organic)
4 2 oz
Cherry Tomato
5 2.5 oz
Mint (Organic)
.25 0.13 oz
Cilantro (Organic)
.25 0.13 oz
Purple Plum Radish
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Protein & more
Brown Rice
1 0.5 cup
Black beans
1 0.5 Can
Extra firm tofu
1 0.5 Package
Pumpkin seeds
1.5 0.75 oz
Pantry items
Sea salt
1 0.5 teaspoon
Olive oil
2 1 tablespoon
Spice mix
Cumin powder
1 0.5 teaspoon
Cinnamon powder
1 0.5 teaspoon
Mexican Oregano
1/2 0.25 teaspoon
Sweet paprika
1/2 0.25 teaspoon
Granulated Onion
1/4 0.125 teaspoon
Granulated Garlic
1/4 0.125 teaspoon
Red pepper flakes
1/8 0.065 teaspoon
Cloves
1/8 0.065 teaspoon
Sage, ground
1/8 0.065 teaspoon
Mint Chipotle Vinaigrette, vegan
Olive oil
1/4 0.125 cup
Rice vinegar
2 1 tablespoon
Chipotle paste
1 0.5 teaspoon
Agave
1 0.5 tablespoon
Prep ahead (optional)
a. Chop spinach and lettuce bite-sized. b. Grate carrots, peel into ribbons, or cut thin coins. c. Thinly slice or grate radishes. d. Thinly slice red onion. e. Halve or quarter cherry tomatoes. f. Mince cilantro and mint leaves.
Instructions
1
Cook brown rice:
a. In a medium saucepan over high heat, add 2 cups water (1 cup for 2-person portion). Cover and bring to a boil.
b. Stir in ½ tsp salt and brown rice. Reduce heat to low. Cover and cook until tender, about 35 minutes. Set aside, covered, to steam.
2
Prep salad mix:
a. To a large bowl, add romaine (chop bite-sized), spinach (chop bite-sized), radishes (thinly slice or grate), carrots (grate, thinly slice, or peel ribbons), and cherry tomatoes (cut in half or quarters). Set aside.
3
Cook tofu and beans:
a. Drain and rinse black beans. Set aside.
b. Drain and rinse extra firm tofu. Crumble into bite-sized pieces and place on a paper towel. Bundle up crumbles and wring out water.
c. In large sauté pan over high heat, add pumpkin seeds; toast until fragrant, about 2 minutes. Watch closely! Set aside.
d. In same sauté pan over medium-high heat, add 1 tbsp olive oil.
e. Add red onion (thinly slice); cook until translucent, about 2 minutes.
f. Add tofu crumbles and Southwest spice mix; cook until tofu begins to dry out and firm up, about 3-4 minutes.
g. Stir in black beans. Cook another 4-5 minutes to warm through.
4
Serve:
a. Add mint (mince leaves) to mint chipotle vinaigrette. Shake vigorously. Pour over salad mix and toss to coat.
b. Divide salad mix among bowls. Serve brown rice and tofu scramble alongside or on top.
c. Garnish with toasted pumpkin seeds and cilantro (mince).
Chef's notes
Cooking the brown rice is the time-consuming part of this recipe. A rice cooker or pressure cooker can shave off 15-20 minutes from the recipe. Alternatively, cook the brown rice in the morning and have it ready to go.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX