Vegan Tofu Chipotle Bowl

Ingredients:

Tofu

Spanish Rice

Grape tomatoes

Corn

Black beans

Purple onion

Avocado

Cilantro

Vegan queso

Salsa Verde

Canned Chipotle

Cayenne pepper

3 tbsp corn starch or arrowroot starch

1 tsp paprika

1 ½ tsp garlic powder

1 tsp onion powder

¼ tsp chili powder

1 tsp sea salt

Instructions:

Cube tofu add spices and starch to bowl and mix well. Add to air fryer for 20-25 min.

Cut tomatoes avocado onions and cilantro set aside. Cook rice and prepare salsas.

After everything is cooked assemble your chipotle bowl .

Mexican rice :

Lime juice

2 tablespoons oil

1 cup dry long-grain white rice

(4-8) ounces canned tomato sauce Use at least 4 or up to 8 ounces of tomato sauce

2 cups warm water

1-2 tsp chili powder

2 tsp Caldo de Tomate tomato bouillon

1 tsp minced garlic about 2 cloves

*optional add Chile Adobo sauce for extra spice *

1. Heat oil in a saute pan over medium-high heat. Add rice. Cook rice, stirring constantly, for several minutes, until rice begins to golden .

2. Reduce heat to low . Gently pour in warm water, then tomato sauce and stir. Stir in chili powder, Caldo de Tomate and minced garlic and lime juice . Turn heat back up to medium-high, bring to a boil, then reduce to low and cover. Simmer for 20 minutes, or until all water has been absorbed.

3. Turn off heat, fluff rice then let sit, covered, for 5-10 minutes before serving.

Salsa Verde :

Juice of 2 limes

1 ¼ lb. tomatillos

1 white onion

2 serrano chiles

2 jalapeño

4 cloves garlic

12 sprigs cilantro

2 tbsp. cooking oil

salt + to taste

1. Remove the husks from the tomatillos and rinse

2. Quarter the onion.

3. Add all of the ingredients except the cilantro and salt to a large pot with oil and heat until charred

4. Blend the cooked ingredients lime and the cilantro with the cooking water until smooth. (About 30 seconds)

Chipotle sauce:

Add chipotles lime juice and mayo together in a blend and mix .