Low Carb Vegan Burrito Bowl
How to Make It
Step
Recipe Steps steps 5 1 h 15 min
Step 1
Prepare the tofu in advance so it can marinate before you cook for at least 1 hour. Use paper towels to press excess liquid out of a block of tofu before you cut your appropriate portion. Place your portion of tofu in a full piece into a container not much larger than the tofu. Sprinkle the pepper, onion powder, garlic powder, mustard powder, paprika, cumin, thyme, and chili powder over the tofu. Then, gently pour the vegetable broth into the container along the side of the tofu to avoid washing all the spices off.
Step 2
Cover the container and marinate your tofu in your refrigerator for at least 1 hour. Since you are likely working with a small amount of tofu, you don’t want to marinate for too long. When it’s time to cook, make the Spanish fried cauliflower rice, which will be the base of your bowl. Pour the olive oil in a wide pan over high heat, and add the cauliflower rice to the hot oil. Season the rice with salt, pepper, and onion powder. Cook the rice until the spices cook to golden and become fragrant.
Step 3
Reduce the heat to low and stir the tomato paste into the rice. Continually stir until the tomato paste breaks up in the pan, heats through, and coats all the cauliflower rice. Raise the heat a little and keep cooking until the tomato paste darkens slightly and the rice no longer looks wet. Pour the fried rice into your serving bowl and return the pan to the stove. Quickly make the guacamole by mashing avocado together with the second amount of olive oil, lime juice, a pinch of salt, and cilantro in a mixing bowl.
Step 4
Distribute the guacamole on top of your fried rice in the bowl. Next, arrange shredded lettuce in the bowl. Set the bowl aside and return your attention to the stove. Heat the final amount of olive oil over medium-high heat. Once the oil is hot, remove your tofu from the marinade (reserve the marinade, however) and use your fingers to crumble it into the pan. Use a spoon to gently toss the crumbled tofu in the pan as it cooks to golden.
Step 5
Once the tofu is golden and excess moisture has evaporated, reduce the heat to low. Pour the reserved marinade into the pan. Again, stir the tofu as it absorbs the marinade while the rest reduces in the pan. Once the marinade has reduced and is no longer loose liquid in the pan, pour the tofu onto the top of your burrito bowl. Add any additional vegan Keto toppings at your discretion.
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained – 3 oz
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Garlic powder – 0.13 tsp
- Mustard powder – 0.13 tsp
- Paprika – 0.25 tsp
- Cumin, ground – 0.13 tsp
- Thyme, dried – 0.13 tsp
- Chili powder – 0.13 tsp
- Vegetable broth, bouillon or consomme – 0.25 cup
- Olive Oil – 1 tsp
- Cauliflower rice – 1 cup
- Salt – 0.13 tsp
- Black pepper – 0.13 tsp
- Onion powder – 0.13 tsp
- Tomato paste – 0.5 tbsp
- Avocado – 1.5 oz
- Olive Oil – 1 tsp
- Lime juice, fresh – 0.25 tsp
- Salt – 0.13 tsp
- Cilantro – 0.5 tbsp, chopped
- Shredded lettuce – 1.5 oz
- Olive Oil – 1 tsp