Easy Vegan Enchilada Taco Bowl

14 oz extra firm tofu
8 oz 10 Minute Enchilada Sauce
½ large lime, juiced
1 tsp cumin
¼ tsp sea salt

3-4 servings cooked brown rice

Homemade Guacamole

2 avocado, mashed
1 Tbsp minced shallot
1 small clove garlic, minced
2 Tbsp chopped cilantro
¾ cup cherry tomatoes, quartered
½ large lime, juiced
¼ tsp sea salt and pepper

Homemade Salsa

1 Tbsp finely shopped jalapeno pepper
¼ cup chopped cilantro
5 medium tomatoes, minced
½ cup cherry tomatoes, quartered
juice of 1 lime
1 Tbsp minced shallot
2 small cloves garlic, minced ¼ tsp sea salt and pepper

Instructions:

1.       Cook 1 cup brown rice with 2 cups water as directed

2.       Drain and press tofu between paper towels.  Cut into ¾” cubes.  Bake at 425 for 20 minutes

3.       Toss tofu with enchilada sauce, lime juice, cumin and sea salt

4.       Combine bowls with rice, gauc, salsa and tofu. 

Adapted from buildyourbites.com

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