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

Ingredients

• 150 g extra-firm tofu, pressed and cubed
• 0.75 cup black beans, canned, drained and rinsed
• 0.5 cup diced tomatoes, canned or fresh
• 1 tbsp tomato paste
• 1.5 cups cauliflower rice, fresh or frozen
• 0.5 whole lime, juiced
• 2 tbsp fresh cilantro, chopped
• 0.75 tsp cumin
• 0.5 tsp smoked paprika
• 2 cloves garlic, minced
• 0.25 medium onion, diced
• 0.25 whole avocado, sliced
• 2 tbsp pumpkin seeds, toasted
• 2 tbsp olive oil
• 0.25 cup vegetable broth

Instructions

1. 1

   Press tofu between paper towels for 5 minutes to remove excess moisture. Cut into 0.5-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.