Enchilada Tofu Burrito Bowls

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Tofu

  Extra firm, prepared with nigari

  16 oz or 454g

• Pace, Enchilada Sauce

  1 cup or 240g

• Lime juice

  Raw

  1 lime yields or 44g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Garlic

  Raw

  1 cloves, minced or 3g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Preheat oven to 400°F.
2. Prepare rice according to package directions.
3. Drain tofu and press on a kitchen towel with a heavy object on top for 25 minutes to remove excess moisture.
4. Dice the pressed tofu into small chunks and place on a parchment-lined baking sheet.
5. Bake for 20-25 minutes, stirring once, until the tofu begins to dry out but is not burnt.
6. Heat a skillet over medium-high heat, add the baked tofu, enchilada sauce, half of the lime juice, cumin, and salt.
7. Cook for 10-15 minutes, stirring frequently, until the sauce thickens and coats the tofu.
8. In a medium bowl, mash avocados with a fork, then add shallot, garlic, fresh chopped cilantro, tomatoes, remaining lime juice, salt, and pepper. Stir to combine.
9. Serve burrito bowls with cooked white rice topped with the tofu, homemade guacamole, and salsa.