Burrito bowl with crispy tofu

Recipe from Lily Moore

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Cooking time: 30 min

Servings 4

Burrito bowl with crispy tofu is an unusual breakfast, so you have a good mood and energy for the whole day. A breading of corn starch and spices creates a deliciously fragrant golden crust that surrounds the soft pieces of tofu.

Brown rice

7 oz
Cornmeal

4 tbsp
Smoked paprika

to taste
Chili powder

to taste
Salt

to taste
Pepper

to taste
Tofu

9,2 oz
Frying oil

3 tbsp
Cucumber

4 piece
Tomato

2 piece
Avocado

1 piece
Cilantro

1 bunch
Lime juice

1,3 fl. oz
Roasted beans

1 can

Calories

511 kcal
Protein

20 g
Fat

18 g
Carbohydrates

62 g

Bring water to a boil, add salt. Cook the rice until soft, then strain it.
Mix cornmeal, paprika, pepper, chili powder and salt in a bowl. Dry the tofu, cut into cubes and add to spices.Then mix well.
Heat the oil in your pan. Add tofu, fry for about 6 minutes until golden brown, stirring occasionally.
Dice cucumbers, tomatoes and avocado. Finely cut the cilantro. Mix vegetables and cilantro in a bowl. Add lime juice, season with spices.
Reheat the roasted beans. Divide rice, tofu, vegetables and fried beans into bowls.