Enchilada Power Bowls with Spicy Tofu

Enchiladas in a bowl! Flavourful, spicy, cheesy and very satisfying! The perfect meal for a weeknight dinner, ready in 30 minutes!

Serves: 4

Ingredients

Lentils, rice and beans

  • 1/2 cup brown rice

  • 1/2 cup green lentils

  • 2 and 1/2 cup water

  • 1 can black beans

Tofu Marinade

  • 200g firm tofu

  • 1 tbsp maple syrup

  • 1 tbsp GF soy sauce, or tamari

  • 1 tsp chili powder

  • 1 tbsp almond butter

Enchilada Sauce

  • 1 onion, finely sliced

  • 1 garlic clove, chopped

  • 1 and 1/2 cup tomato paste

  • 1 tsp chili powder (2 if you like it more spicy)

  • 1/4 tsp cumin

  • 1 tsp oregano

  • 1 tbsp apple cider vinegar

  • 3 tbsp nutritional yeast

  • 1/2 tsp salt

  • 2 avocados (optional but recommended)

Instructions

Lentils, rice and beans

  1. Add the lentils, brown rice and water to a medium size pot. Bring to a boil and simmer, uncovered, for about 20 minutes.

  2. Drain the black beans and add them to the rice and lentils. Set aside and cover to keep warm.

Enchilada sauce!

  1. Heat two teaspoons of olive oil in a pot, add the onion and cook for about 10 minutes, or until soft and golden brown. Add the chopped garlic and cook for another 5 minutes.

  2. Add the tomato paste, spices, apple cider vinegar, nutritional yeast and salt to the pot and whisk until combined. Cook for another 5 minutes.

  3. Add the rice, lentils and black beans to the enchilada sauce and mix until everything is well coated with the sauce.

Tofu

  1. Mix all the marinade ingredients together until combined.

  2. Drain the tofu very well. Line a plate with paper towel, place the tofu on top, add another layer of paper towel and place something heavy on top. Press the tofu for 5-10 minutes. Cut it into cubes and add it to the sauce. Stir to coat and let marinate for at least 20 minutes.

  3. Heat some olive oil a large pan over medium heat. Add the tofu and cook for 5-6 minutes, stirring frequently until the tofu is light brown. Remove from heat and set aside.

Bowls

  1. Divide the enchilada mixture into 4 bowls, top with half an avocado (sliced or cubed) and tofu. Top with fresh parsley and serve.

  2. Leftovers will keep in the fridge for up to 3 days.

  3. Enjoy!