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South of the Border Buddha Bowl
“Crispy tofu lends protein to this burrito bowl-inspired veggie-packed grain bowl that's perfect for a quick and easy dinner or packable lunch for work.”
8 ounces extra-firm tofu, cut into 1-inch cubes
5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
½ teaspoon chili powder
1 medium red bell pepper, cut into ½-inch strips
½ medium red onion, cut into ½-inch wedges
⅓ cup water
¼ cup packed cilantro leaves, plus more for garnish
2 tablespoons lime juice
½ teaspoon ground coriander
¼ teaspoon salt
1 cup cooked brown rice
½ cup chopped romaine lettuce
6 cherry tomatoes, halved
2 tablespoons toasted pumpkin seeds
1Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
3Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
4Place ½ cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.
Tip: People with celiac disease or gluten sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.