Packed with protein and fiber, this dinner combo will leave you feeling full and satisfied. Think Chipotle but without the oil.
16 oz of dried black beans (or beans of choice)
5-6 cups of veggie broth or water
1 yellow onion
1 large jalapeno (seeds and stem removed)
3 cloves of garlic
2 teaspoons of cumin
1 tablespoon of dried oregano
1 ¼ teaspoons of salt
½ teaspoon of pepper
2 cups of brown rice
3 cups of water or veggie broth
2 tablespoons of fresh cilantro (minced)
2 tablespoons of fresh lime juice
1 ¼ teaspoons of salt
14 ounce block of extra firm tofu (drained and slightly pressed)
½ cup of finely diced onion
1 poblano pepper
½ cup of veggie broth
2 tablespoons of tomato paste
1 tablespoon of agave or pure maple syrup
½ teaspoon of sea salt
1 teaspoon of cumin
½ teaspoon of chili powder
½ teaspoon of smoked paprika (+ more to sprinkle on poblano)
1 tablespoon of apple cider vinegar
2-3 cloves of garlic
Rinse and sort beans then soak beans in water overnight. Finely chop onion, jalapeno, and garlic. Place all the ingredients, minus the salt and pepper, into a large pot. Turn the heat to low and cover, stirring the beans occasionally. Never let your beans reach a roiling boil. Cook for about 1 ½ to 2 hours or until beans can lightly be mushed. Periodically taste the beans or mash them against the side of the pot to test for doneness. Salt and pepper then let cool before serving. A one pound bag of black beans makes about 12 servings of beans. I love having extra beans on hand to add to baked potatoes, salads, bean burgers, tofu stir-frys, etc. If you do not want leftovers, make sure to cut the recipe in half.
For the rice, combine rice, water, and 1 teaspoon of salt in a saucepan. Bring to a simmer, then cover and cook over low heat until tender and liquid is absorbed, about 40 to 45 minutes. Remove from heat; let stand, covered for 10 minutes. Fluff with a fork and add cilantro, lime, and ½ teaspoon of salt.
For the sofritas, cut the poblano lengthwise and sprinkle with salt, pepper, and smoked paprika. Add to an air fryer and cook for 5-7 minutes at 375 degrees or until roasted. You can also roast in the oven at 400 degrees for about 10-12 minutes. Add the cooked poblano pepper, broth, tomato paste, agave, salt, cumin, chili powder, smoked paprika, apple cider vinegar and garlic to a blender or food processor and blend until smooth. Dice onions. In a large skillet, heat over medium heat and add in about 1 tablespoon of water, the diced onion and tofu chunks. Spread into an even layer and let sit, without stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). Add in the sauce and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
Assemble bowls and enjoy!