Name: Mexican Tofu Taco Bowl with Tomato-Corn Salsa, Cheddar & Lime Crema
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 (340 g) pkgs extra firm tofu; 1 ½ cups frozen corn; 1 ½ jalapeño peppers; 1 ½ cups jasmine rice; 3 limes; 1 ½ cups plain Greek yogurt; 1 ½ heads romaine lettuce; 2 shallots; 3 tomatoes; black pepper; cayenne pepper; chili powder; cumin, ground; extra virgin olive oil; garlic powder; oregano, dried; salt; soy sauce

Mexican Tofu Taco Bowl with Tomato-Corn Salsa, Cheddar & Lime CremaMexican Tofu Taco Bowl with Tomato-Corn Salsa, Cheddar & Lime Crema — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 (340 g) pkgs extra firm tofu

1 ½ cups frozen corn

1 ½ jalapeño peppers

1 ½ cups jasmine rice

3 limes

1 ½ cups plain Greek yogurt

1 ½ heads romaine lettuce

2 shallots

3 tomatoes

black pepper

cayenne pepper

chili powder

cumin, ground

extra virgin olive oil

garlic powder

oregano, dried

salt

soy sauce

Instructions

Preheat oven to 205°C (400°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, place soy sauce, oil, and spices in a large bowl; stir to combine the marinade.

Using your fingers, crumble tofu into the bowl with the marinade. Stir to combine, divide between two large baking sheet pans, and spread out in an even layer. (Reserve bowl for the salsa.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until golden brown and slightly crispy, about 25 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Peel and mince shallots. Place in the reserved bowl.

Zest and juice half of the limes into the bowl with the shallot. (Reserve remaining limes for later use.)

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Small dice tomatoes and add to the bowl.

Place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl along with oil, salt, and pepper. Stir to combine the salsa and set aside.

Juice reserved limes into a small bowl. Add yogurt and spices, stir to combine the lime crema, and set aside.

Coarsely grate cheese.

Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.

To serve, divide rice, tofu, lettuce, cheese, and salsa between plates or bowls. Drizzle with lime crema and enjoy!

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