Cuban Black Beans and Rice with Caribbean Tofu
The addition of SoyBoy Caribbean Tofu turns this vegan recipe for black beans and rice into a hearty, satisfying meal.
- Add a little splash of vegetable oil to the pan on medium to medium-high heat and saute the diced onion and pepper to soften, stirring regularly.
- Once the vegetables have softened, add the garlic and ground cumin and cook that along for a minute. Then add the tomato sauce, rice, black beans and vegetable broth and bring it up to a simmer, stirring it a couple of times.
- Once it comes to a simmer, adjust the heat so it stays at a nice gentle simmer with the lid on top. The rice will take about 20 minutes to cook and it’s a good idea to gently stir it occasionally.
- While you’re keeping your eye on that, cut the Caribbean tofu into ½” cubes.
- After the rice has been cooking about 15 minutes, fold in the cubed tofu and let it continue to cook along until the rice is done.
- Season to taste and serve with optional chopped fresh cilantro and a squeeze of fresh lime juice.
- 1 large, heavy bottomed pan with lid (4-5” deep is ideal)
- 1 8 oz package SoyBoy Caribbean Tofu, cubed (or more to taste)
- 1 cup diced onion (½” dice)
- 1 cup deseeded, diced Bell pepper (green or any color, ½” dice)
- 2 large cloves garlic minced
- 1-2 Tbs. vegetable oil
- 1 tsp. ground cumin
- 1 cup plain tomato sauce
- 1 cup regular uncooked white rice
- 1 15-ounce can black beans (low sodium if desired)
- 2 1/2 cups vegetable broth (low sodium if desired)
- chopped cilantro for garnish (optional)
- fresh lime juice for garnish (optional)