- Joined
- Sep 21, 2016
- Reaction score
- 3
- Age
- 31
- Lifestyle
- Vegan
Personally this is my favourite recipe to replace chicken, as it perfectly captures the taste and texture of actual chicken. I recommend switching to this recipe if you're finding it a struggle to keep yourself away from eating meat.
What you'll need:
1½ cups uncooked white long grain rice
Baking Paper
Tofu (200 grams)
Lettuce
Thyne
Salt and pepper
Paprika powder 20 grams
4-5 limes
2 huge handfuls of fresh cilantro
1 14 ounce can pinto beans, rinsed and drained
2-3 avocados
½ cup minced red onion
Instructions:
Roast your Poblano Pepper: Hold it over the flame of a gas range or roast in the oven.
Make the rice: Cook the rice according to package directions, adding the juice of 2 limes. After cooking, fluff and toss with a handful of fresh chopped cilantro and a pinch of salt.
Make the sofritas sauce: Roast the poblano pepper until it's softened, about 10 minutes . Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar. Pulse until a mostly smooth paste forms.
Make the tofu: Slice the tofu and press with paper towels to remove excess moisture. Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get just golden and crispy. Scramble the tofu into small bits with a spatula or wooden spoon. Add the sofritas sauce, ½ cup water, and pinto beans. Simmer for 15-20 minutes, adding more water as necessary.
Make the guacamole: Mash the avocados. Stir in the red onion, cilantro, and juice of 2 limes. Season generously with salt.
Assemble the bowls: Layer the cilantro lime rice with the sofritas mixture and a thwap of guacamole on the side.
My wife recently made a new video about how to make vegetarian lasagna with a step to step tutorial, her link could be found below:
What you'll need:
1½ cups uncooked white long grain rice
Baking Paper
Tofu (200 grams)
Lettuce
Thyne
Salt and pepper
Paprika powder 20 grams
4-5 limes
2 huge handfuls of fresh cilantro
1 14 ounce can pinto beans, rinsed and drained
2-3 avocados
½ cup minced red onion
Instructions:
Roast your Poblano Pepper: Hold it over the flame of a gas range or roast in the oven.
Make the rice: Cook the rice according to package directions, adding the juice of 2 limes. After cooking, fluff and toss with a handful of fresh chopped cilantro and a pinch of salt.
Make the sofritas sauce: Roast the poblano pepper until it's softened, about 10 minutes . Remove stem and place in a blender or food processor with the chipotle peppers, adobo sauce, salsa, oil, salt, and sugar. Pulse until a mostly smooth paste forms.
Make the tofu: Slice the tofu and press with paper towels to remove excess moisture. Heat a drizzle of oil over medium high heat and stir fry the tofu until it's starting to get just golden and crispy. Scramble the tofu into small bits with a spatula or wooden spoon. Add the sofritas sauce, ½ cup water, and pinto beans. Simmer for 15-20 minutes, adding more water as necessary.
Make the guacamole: Mash the avocados. Stir in the red onion, cilantro, and juice of 2 limes. Season generously with salt.
Assemble the bowls: Layer the cilantro lime rice with the sofritas mixture and a thwap of guacamole on the side.
My wife recently made a new video about how to make vegetarian lasagna with a step to step tutorial, her link could be found below:
