Tofu and Avocado Rice Bowl

tofu-avocado-rice-bowl
Photo by Paul Sirasalee
Tofu and Avocado Rice Bowl 4.0 46 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 533 calories
    • Fat 28 g
    • Sat Fat 2 g
    • Cholesterol 0 mg
    • Sodium 763 mg
    • Protein 18 g
    • Carbohydrate 54 g
    • Sugar 3 g
    • Fiber 11 g
    • Iron 4 mg
    • Calcium 231 mg

Cook the rice according to the package directions.

Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.

Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.

Ingredients

  1. Check 1 cup brown rice
  2. Check 1/4 cup canola oil
  3. Check 14 ounces extra-firm tofu, cut into 1-inch pieces
  4. Check kosher salt
  5. Check 2 tablespoons rice vinegar
  6. Check 2 tablespoons low-sodium soy sauce
  7. Check 2 tablespoons white miso (soybean paste, found in the refrigerated section of the supermarket)
  8. Check 1 15.5-ounce can pinto beans, rinsed
  9. Check 1 avocado, sliced
  10. Check sliced scallions and sliced red chilies, for serving

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Season the tofu with ½ teaspoon salt. Cook, tossing occasionally, until golden, 12 to 15 minutes.
  3. Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil in a small bowl.
  4. Serve the tofu, beans, avocado, scallions, and chilies over the rice, drizzled with the dressing.