This is another delicious recipe that's on high rotation in my household! (For those who ask what kinds of things I eat on non-filming days. 😉)
The magic is the method in which the tofu is prepared: crumbled, flavoured and then BAKED. Baking is key here as it takes the texture and flavour to a whole new level. I learned this method from one of my favourite vegan food blogs, It Doesn't Taste Like Chicken - specifically her tofu bolognese recipe. (Which, by the way, is my most favourite savoury recipe ever and I should totally make again for this channel!)
So, for this bowl, you will need rice, black beans (I used canned), lettuce, tomato and tofu crumbles. Simply mix/assemble those ingredients together in a bowl and top with cashew 'sour cream', guacamole and hot sauce (I used Tabasco). You could also add roasted red peppers, corn, kidney beans - anything you fancy! And, of course, you can skip (or keep!) the rice and just shove it all into tortillas for a more traditional style. I love eating this dish both ways.
⚫For the tofu crumbles:
Prepare and bake the tofu as instructed in this recipe: tinyurl.com/y7xxjwar
(Note: you want only the baked tofu crumble part, not the pasta/sauce part - in case that's not clear.)
Lightly sautee some onion in oil and then add the oven-baked tofu crumbles, cooking gently and lightly (since they've already been in the oven). You can stop here or do what I did and add a bit of taco seasoning.
⚫For the guacamole:
Mash some avocado and mix with garlic and lemon juice.
⚫For the cashew cream:
I use the 'sour cream' from this recipe: tinyurl.com/srczjj3
(Minus the coriander 'cause I hate that stuff...)
As always, thank you for watching. ❤