Easy vegan dinner for the week!
Give this flavorful, protein-packed sofrita bowl a try if you’re looking for a quick, healthy meal. This is a very easy meal to meal prep and will make cooking a lot less stressful during the busy week!
– 12 oz extra firm tofu
– 2 cups rice (we used white rice)
– Guacamole (you can make this yourself, but it’s the weekend so we did store bought)
– 1 onion diced
– 1 tablespoon minced garlic
– 1 can of black beans
– 1 tablespoon olive oil
– Pico de gallo
– Roasted corn
– Shredded lettuce
– 1 1/2 tablespoons of low sodium soy sauce
– 1 teaspoon chili powder
– 1 teaspoon garlic powder
– 1/2 teaspoon cumin
– 1/4 teaspoon paprika
– 1 pinch cayenne pepper
Step 1: Heat 1 tbs of olive oil in a large saucepan over medium heat.
Step 2: Add 1 whole diced onion to pan and cook for 3-4 minutes.
Step 3: Crumble the tofu into the pan and use a spatula to help break it apart. Cook for 3-4 minutes or until browned.
Step 4: Add the soy sauce, chili powder, garlic powder, cumin, paprika and cayenne to the pan and continue to break apart the tofu until brown and crumbly.
Step 5: Assemble your bowl however you like – start with rice on the bottom, followed by the sofritas and top with the corn, lettuce, pico, guacamole and fresh cilantro
All love 🙏🏽
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