Crispy Cuban Tofu Rice and Beans
Hot and spicy, 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.
Serving: 1cup | Calories: 322kcal