This dish is truly a staple in our house and it has been since the day we switched to eating plant-based/vegan! It's simple, you can eat it as its own meal or use it in a different meal, and it is delicious as leftovers! Some ideas of other meals you can use it in include breakfast burritos, nachos, quesadillas, and my plant based street tacos. There are just so many options with this one! Check out the recipe below and you'll see for yourself how delicious it really is!
Servings: 4+
Ingredients:
-2 cups rice, dry (I prefer brown rice, but you can use any you like)
-1 block of firm tofu
-1 can black beans, drained and rinsed
-1 can chickpeas, drained and rinsed
-1 can of diced tomatoes and green chilies (like Rotel but I just buy a generic brand)
-1 bell pepper, chopped (I use green, but that is personal preference)
-1/4 cup corn (can be frozen or fresh)
-1/2 medium size red onion, chopped
-1 tbsp garlic, minced (about 3 cloves)
-1 tbsp olive oil
-1 tbsp diced chipotle peppers in adobo sauce (can be found in a can or jar)
-taco seasoning, to taste
-salt, to taste
-pepper, to taste
Directions:
1. Begin by cooking the rice according to package directions.
2. Then, heat the olive oil in a pan on the stove over medium-high heat.
3. Add in the garlic, bell pepper, corn, onion, chipotle peppers, and the seasonings. Saute this for about 5-8 minutes.
4. Next, add in the can of diced tomatoes and green chilies as well as the tofu, breaking it up with your hands as you add it to the pan.
5. Reduce the heat to medium and stir everything together until hot.
6. Add the black beans and chickpeas to the pan and stir together.
7. Once this is hot, add it in to the rice and stir.
8. Taste the mixture and add additional seasonings if needed.
9. Enjoy!
*I like to top this dish with salsa, a sprinkle of Daiya mozzarella cheese, and hot sauce!
Be sure to let me know if you try this recipe!
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