Ingredients
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1 cup Brown Rice
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14 ounces extra-firm Tofu
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¼ cup Canola Oil
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Kosher Salt
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2 tablespoons Rice Vinegar
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2 tablespoons low-sodium Soy Sauce
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2 tablespoons White Miso
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1 15.5-ounce can Pinto Beans
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1 Avocado
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Sliced Scallions
Directions
Steps
|
1
Done
|
Cook the rice according to the package directions. |
|
2
Done
|
Cook the tofu in 2 tablespoons of the oil in a nonstick skillet over medium-high heat, tossing occasionally, until golden, 12 to 15 minutes. Season with ½ teaspoon salt. |
|
3
Done
|
Combine the vinegar, soy sauce, miso, and the remaining 2 tablespoons of oil. Drizzle over the tofu, rice, beans, and avocado. Serve topped with scallions and red chilies. |
