In The Absence of Tortillas, a Mexican Bowl

in the absence of tortillas, a mexican bowl

Who wants tortillas from a grocery store anyways? I find the politically correct mexican bowl to be one of my favourite dishes because it’s fast, flavourful, easy and reminds me of my mom.

This particular bowl consisted of:

Chipotlé lime baked tofu cubes
Roasted garlic potatoes
Pinto beans
Garnished with fresh tomato, lettuce, salsa, avocado and roasted zucchini.

You could replace the potatoes with rice or spanish rice, sautéed vegetables for tofu and black beans for pinto beans.

Try replacing salsa with a tomatillo sauce  or try adding guacamole.

chipotlé lime tofu

1/2 block extra firm tofu
Juice of 1/2 lime (about 1 tbsp)
1 tsp lime zest
1 small can of chipotlé in adobo sauce or  1 tsp chipotlé seasoning
1 tsp garlic salt
1/4 small yellow onion minced
1 tbs oil

Cut tofu into 1cm cubes and place into a medium sized bowl. If using canned chipotlé use one pepper and mince put into bowl with tofu along with all of the other ingredients. Let the tofu marinate for at least fifteen minutes and place in oven at 400 degrees for fifteen minutes. This recipe is spicy!

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