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

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

Directions

1. Preheat the oven to 400°F.
2. Cook the rice according to package instructions.
3. Drain the tofu and press it with a heavy object for 25 minutes to remove excess moisture.
4. Dice the pressed tofu into small chunks and place them on a parchment-lined baking sheet.
5. Bake the tofu for 20-25 minutes, stirring once, until it begins to dry out but is not burnt.
6. In 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 bowl, mash the avocados with a fork, then add shallot, garlic, cilantro, tomatoes, remaining lime juice, salt, and pepper. Stir to combine.
9. Serve the burrito bowls with cooked rice topped with the tofu, homemade guacamole, and salsa.

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