Healthy Mexican Shredded Tofu Bowl
Creating a healthy Mexican dish that is packed with flavors and textures in this Healthy Shredded Mexican Tofu Bowl
Ingredients
Tofu
- 1 Block Extra firm tofu
- 1 Tsp Light soy sauce
- 1 Whole Chipotle in adobo sauce
- 2 Tsp Olive oil
Mango Salsa
- 1 Ripe Mango diced
- 1/4 Whole Red bell pepper diced
- 1/4 Whole Green bell pepper diced
- 1 Whole Lime squeezed
- 1 Tsp Salt
Pickled Red Onions
- 1/2 Whole Red onion sliced
- 1/2 Cup Red wine vinegar
- 1 Tsp Salt
Black Beans
- 1 Can Black beans
- 1 Cup water
- 2 Tsp Cumin
- 1 Tsp Chili & lime powder
- 1 Tsp Smoked paprika
Cole Slaw
- 1/4 Head Red cabbage sliced and chopped
- 1/4 Cup Homemade mayonnaise
- 2 Tsp Celery salt
- 2 Tsp Chili & lime powder
- 1/4 Whole Fresh Lemon Juice squeezed
- 3 Tbsp Olive oil
- 1 Tbsp Apple cider vinegar
Instructions
Mango Salsa
-
Combine the mango and bell peppers in a bowl, salt and add the lime juice. Mix well and set aside.
Pickled Red Onions
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Combine all the ingredients and let sit for 30 minutes.
Black Beans
-
Combine all the ingredients in a pot on medium heat. Cover and let simmer for 20 - 30 minutes stirring occasionally.
Cole Slaw
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Combine the wet ingredients and the spices in a bowl. Next, add in the cabbage and mix well. Make this about 15 minutes before serving.
Tofu
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Begin by squeezing out some of the liquid. Next, shred the tofu using a box grater. Heat the oil on medium high heat. Add the tofu and the spice ingredients and cook until well combined.
Finish by assembling the bowl and serving over rice with some cilantro. Enjoy!