INGREDIENTS
1/2 cabbage, chopped
1/2 red onion, chopped
Pico de gallo
1 medium white onion, chopped
1 medium tomato, chopped
1 large jalapeno, chopped
2/3 cup cilantro, chopped
3 cloves garlic, chopped
juice of 1 lime
Rice
1 cup white rice
2 cups water
1 tablespoon cilantro, chopped
Refried Beans
1 tablespoon olive oil
3 cloves garlic
1/2 cup white or red onion
1 can black beans
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 oz goat cheese
1/3 cup vegetable broth
Tofu
14 oz package of extra firm tofu, drained and gently pressed to squeeze out extra water
1 tablespoon olive oil
juice of 1 lime
1 medium jalapeno, chopped
1/2 teaspoon salt
1/2 teaspoon chipotle powder
1/4 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon pepper
1 large avocado, sectioned
1. In a medium sauce pan, bring rice and water to a boil, reduce to simmer, cover and cook for ten minutes. Uncover, add cilantro, and cook for another 10-15 minutes or until water has evaporated and rice is tender.
2. In a large skillet, heat oil over medium heat. Add garlic and onion and saute for 5 minutes. Add black beans, spices, and cook for another 5 minutes. Mash beans, add vegetable broth, stir to combine. Add goat cheese, and stir to combine.
3. Chop tofu into 1 inch cubes. Add tofu, oil, lime juice, spices into a large bowl and gently toss until well coated. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add tofu and cook for three minutes to sear. Gently toss tofu occasionally for another 15 minutes, or until tofu is slightly crisped.
In a salad bowl, evenly layer side by side the rice, refried beans, cabbage, tofu, and pico. Top with sectioned avocado and a sprinkle of red onion. Yum!
