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


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

susan wesley