Vegetarian Taco Rice
Makes 4 servings
For the seasoned tofu:
2 tablespoons vegetable oil
1 (16-ounce) package firm tofu, crumbled
1 cup chopped onion
2 cloves garlic, finely chopped
3 tablespoons soy sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon fine grain sea salt
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro
For the taco rice:
4 cups steamed Japanese rice
2 cups shredded lettuce
2 cups chopped tomatoes
1 can (6-ounce) extra large pitted California Ripe Olives, drained and sliced into thirds
1 cup salsa
1. Prepare the seasoned tofu: Heat the vegetable oil in a 12-inch frying pan over medium heat. Add the tofu, onion, and garlic and stir fry for 5 minutes.
2. Add the soy sauce, lime juice, chili powder, cumin, salt, and pepper to the fry pan and stir. Cook for 3 minutes, then stir in the cilantro. Remove from the heat and set aside to cool slightly.
3. Assemble the taco rice: Spread 1 cup of steamed rice on each plate. Top with the seasoned tofu. Then top with some lettuce, tomatoes, and olives. Finish with a spoonful of salsa and serve.