Crispy Tofu & Black Bean Enchilada Skillet with Cilantro-Lime Cauliflower Rice

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 3/4 cup black beans, canned, drained and rinsed
• 1/2 cup diced tomatoes, canned or fresh
• 1 tbsp tomato paste
• 1 1/2 cups cauliflower rice, fresh or frozen
• 1/2 whole lime, juiced
• 2 tbsp fresh cilantro, chopped
• 3/4 tsp cumin
• 1/2 tsp smoked paprika
• 2 cloves garlic, minced
• 1/4 medium onion, diced
• 1/4 whole avocado, sliced
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp olive oil
• 1/4 cup vegetable broth
• 1 tbsp corn tortilla chips, crushed (unsalted)
• to taste pinch sea salt
• to taste pinch black pepper

Instructions

1. 1

   Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 1/2-inch cubes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and cook 4-5 minutes per side until golden and crispy. Transfer to a plate.