By Lynda Balslev | Tastefood
Bowl food is a one-dish meal that is more than the sum of its distinct parts. It might include a protein, grain, crudites, salsa or even a puree, such as hummus. This recipe is a three-fer, which means you have three unique recipes in one. So, while the ingredient list is lengthy, do not fret. Consider it a bonus: Each part can be prepared on its own or served as an accompaniment to another dish.
This dish’s three sub-recipes are: pan-fried tofu marinated in a chile sauce that does double duty as a dressing for the bowl; a citrusy cilantro rice; and a juicy-crisp black bean and corn salsa that can stand on its own or be served as a side dish.
Bowl recipes are flexible and open to your taste. For instance, if you are not a fan of tofu, substitute chicken or skirt steak. Tinker with the spices and heat to your taste. Substitute the rice for another grain, such as quinoa. Add a scoop of guacamole or a bean puree, or grated cheese and salsa rioja. You get the picture — the world is your bowl.
Southwest Tofu Bowl With Cilantro Rice and Black Bean Salsa
Active time: 45 minutes
Total time: 1 hour and 15 minutes, plus marinating time
Yield: Serves 4
1 (14-ounce) block extra-firm tofu
Marinade:
1 to 2 chipotles in adobo sauce, chopped, plus 2 tablespoons sauce from can
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons maple syrup (or agave)
1 tablespoon soy sauce
1 garlic clove, grated
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
Rice:
1 tablespoon olive oil
1 cup basmati rice
1 small garlic clove, minced
1 1/2 cups water
1 teaspoon kosher salt
2 tablespoons fresh lime juice
1/2 teaspoon finely grated lime zest
1/4 cup chopped fresh cilantro leaves
1/4 teaspoon crushed red pepper flakes (optional)
Salsa:
1 1/2 cups cooked black beans or 1 (14-ounce) can black beans, drained and rinsed
Kernels from 1 ear of yellow corn (or 1 cup defrosted frozen corn)
1 jalapeno pepper, seeded, finely diced
1/4 cup finely chopped red onion
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne
Toppings:
Grape or cherry tomatoes, halved
1 or 2 avocados, halved and sliced
Cilantro sprigs for garnish
Lime wedges for serving
Drain the tofu. Cut block into 1/2-inch slices. Place the tofu on a cutting board lined with paper towels or a kitchen towel. Place another towel on top of the tofu and then place a cutting board on top to weigh the tofu down. Let stand for at least 20 minutes to drain. Once drained, cut into 1-inch cubes.
While the tofu is draining, make the marinade. Combine the marinade ingredients in a food processor. Process to blend. Set aside 1/4 cup for serving.
Arrange the tofu in one layer in a baking dish. Pour the marinade over and turn the tofu to coat. Refrigerate for at least 1 hour or overnight.
Make the rice: Heat the oil in a medium saucepan over medium heat. Add the rice and stir to coat and lightly toast, 1 to 2 minutes. Add the garlic and stir until fragrant. Add the water and salt. Bring to a simmer, then cover the pot and reduce the temperature to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes. Turn off the heat and let stand, covered, for 10 minutes. Fluff with a fork, then add lime juice and zest. Cool for 1 minute, then stir in the cilantro and red pepper flakes, if using. Taste for seasoning.
Combine the salsa ingredients in a bowl.
Heat 1 tablespoon oil in a large skillet. Arrange the tofu in one layer in the skillet. Cook until golden brown and slightly crisp on both sides, 10 to 12 minutes, turning as needed. Transfer to a plate.
To assemble the bowls, divide the rice between four serving bowls. Arrange the tofu, salsa, tomatoes and avocado over the rice. Drizzle a spoonful of the reserved marinade over each bowl. Garnish with cilantro and serve with lime wedges.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.