Crispy Cuban Tofu Rice and Beans. I wanted the description to accurately describe this delectable dish. Crispy tofu is the best, toss in Cuban spices, and top it all off with black beans and rice. Yes, it is as good as it looks and sounds.
You definitely won’t be missing any meat in this recipe! The tofu is sliced, topped with plenty of spices, and then cooked to crispy perfection. Top with rice and beans and you have a delicious meal that takes only 30 minutes to make.
This recipe is big enough to feed a hungry crowd. If your crowd isn’t that big, the good news is this recipe is perfect for leftovers. You can easily reheat leftovers in the microwave and have an easy and delicious lunch!
My favorite part about this crispy Cuban tofu rice and beans recipe is that it’s a great recipe to serve to just about anybody. This recipe is vegan, gluten-free, and dairy-free! It’s also packed with nutritious ingredients that are great for a healthy body.
Tofu is an excellent source of protein for vegan and vegetarian diets because it is a complete protein. This means it contains 9 essential amino acids that the body needs to thrive. Low in calories, tofu has 10 grams of protein in a ½ cup serving.
Black beans are great for promoting healthy digestion because of their fiber content. They also contain high levels of zinc, calcium, iron, and phosphorus. These nutrients are all great for contributing to maintaining healthy bones.
Brown rice is great for the heart. It contains high levels of magnesium and it’s a rich source of dietary fiber. Because brown rice is less processed than white rice it has more to offer in terms of nutrients such as vitamins, minerals, and antioxidants. These are a few reasons why I use brown rice for this recipe.
To make this recipe all you need is tofu, a handful of spices, rice, and beans. Most of the ingredients are probably things you might already have in your pantry. The exact amounts are listed below in the recipe card.
- Firm tofu - Squeeze the water out of the tofu with a paper towel before cooking for crispier tofu.
- Grapeseed oil - you can also substitute avocado oil, coconut oil, or olive oil.
- Sea salt - kosher salt or table salt would also work for this recipe.
- Cuban spices - coriander, cumin, oregano, red pepper flakes.
- Black beans - Canned and drained. I recommend using canned black beans that don’t contain sodium.
- Rice - Any rice cooked according to package directions will do. I use Seeds of Change Quinoa Brown Rice with Garlic.
- Sun-dried tomatoes
This crispy Cuban tofu with rice and beans is made in only 30 minutes and can feed a whole crowd. Detailed instructions are in the recipe card down below.
- Slice tofu into strips after removing excess water. Add oil to pan and place strips in pan on medium-high heat.
- Mix all spices together in a cup. Sprinkle ½ of the spices onto the tofu. Cook tofu for approximately 5 minutes on each side until crispy. Remove tofu from the pan.
- Add chopped onion, garlic, cooked rice, sun-dried tomatoes, and beans to the pan. Sauté on medium heat for approximately 6 minutes.
- Serve rice bean mixture in a bowl topped with tofu, and enjoy!
This crispy Cuban tofu is delicious! It’s packed with good for you nutrients and is made in only 30 minutes. Here are my top tips for making this recipe.
- Make sure to squeeze the water out of the tofu. Just place the tofu in a paper towel and lightly squeeze using your hands. This will result in crispier tofu.
- Get your oiled pan hot before frying the tofu. Having a room temperature pan will result in not so crispy tofu.
- Use all of the seasonings! Tofu gets a bad rap for being bland and that’s probably because it is not seasoned enough.
Frequently Asked Questions
You might still have too much moisture in your tofu before cooking. To ensure you get all the water out of the tofu, wrap the tofu in a paper towel and then place a heavy pan or book on top and leave for 30 minutes. A tofu press will also work really well, if not better.
Another possible reason your tofu isn’t crispy is because of the pan. Make sure your pan is hot enough before cooking the tofu. To test the pan, I just run my fingers under the sink and then flick some water in the pan. If you hear a good sizzle, your pan is ready.
To store crispy Cuban tofu rice and beans just place whatever you don’t eat in an airtight container and stick it in the fridge. I try to use up any leftovers within 2-3 days of cooking. Reheat in the microwave or heat it up slowly in a pan.
Yes! Although I highly recommend trying tofu this recipe can be made with meat. The tofu can be substituted with chicken. It’s a great recipe to use when serving people with different diet preferences. Your guests can have the option of tofu or chicken on top of their rice and beans mixture.
More Tofu Recipes
Looking for more recipes that use tofu? I have some delicious recipes on here that are perfect for vegan and vegetarian diets.
- Crispy Pineapple Tofu - Serve as an appetizer or on a bed of rice or noodles for a delicious and easy meal.
- Grilled Chipotle Tofu Sandwich - A vegan grilling recipe that is perfect for summer.
- Chile Lime Rice Bean Bowl - Another delicious rice and bean bowl with tofu that's great for an easy weeknight dinner.
- Mango Chocolate Cheesecake - Yes, tofu in cheesecake. This is a great vegan dessert that is dairy-free and gluten-free.
Crispy Cuban Tofu Rice and Beans
- 14 ounces firm tofu
- 2 tablespoons grapeseed oil
- 1 teaspoon sea salt
- ½ teaspoon coriander
- ½ teaspoon cumin
- 1 teaspoon oregano
- ¼ teaspoon red pepper flakes
- 1 onion, chopped
- 4 cloves garlic, minced
- 15 ounces black beans, canned, drained
- 2 cups pre cooked rice I used Seeds of Change Quinoa Brown Rice With Garlic
- ½ cup sun dried tomatoes
- 1 tablespoon fresh oregano for garnish
- Drain tofu well, and squeeze water from tofu with towel. Slice tofu into strips. Add oil to pan and place tofu strips in pan on medium high heat.
- Mix all spices together in a cup. Sprinkle ½ of spices on tofu in pan. Cook tofu for approximately 5 minutes on each side until you get the crispy effect that you want. Remove tofu from pan when cooked.
- Add onions, garlic, rice, sun dried tomatoes and beans to pan. (Add additional oil if needed) Saute on medium heat until onions are tender and ingredients are heated, approximately 6 minutes.
- Remove rice bean mix from pan and place in serving bowls. Top with tofu strips. (You can add the tofu directly into the rice bean mix, but it will crumble) Garnish with fresh oregano.
For more photos, see Instagram