Not kidding, I eat this at least 4 times a week. Quick, easy and delicious, topped with a creamy cashew "cheese" drizzle. BIG yes!
Prep time: 10 min
Cooking time: 10 min
Serves 2-3
Ingredients:
1 cup cooked brown rice
1 can pinto beans
1 block firm tofu
1/2 red onion
1 tomato
1/2 avocado
1 cup sliced lettuce
Jalapeño (optional)
1/2 cup cashews
1 1/2 tbsp nutritional yeast
1 veggie stock cube
Juice of 1/2 a lemon
1 lime
2 cloves garlic
Garlic powder
Tahine seasoning
Salt
Pepper
Freshoriander
Recipe:
1. In a pan, add 1/4 of an onion diced, 1 clove of finely diced garlic, veggie stock, 1/2 tbsp nutritional yeast, and a pinch of tahine. Pour in 1 tsp of water to create a liquidy mixture, then crumble in tofu and coat entirely in mixture. Toss occasionally, and cook until lightly crispy on the outside.
2. Drain and rinse pinto beans. In a pot, add beans, remaining garlic, juice of 1/2 a lime, 1 tbsp water, tahine, and salt. Cook until beans are slightly softer, and heavily bubbling. Drain out water, then mash completely. Add more lime juice if too dry. Salt to taste.
3. Cook rice according to instructions on the packet.
4. Soak cashews in boiling water for 10 minutes. Drain water. Add cashews to a blender, with the juice of 1/2 lemon, 1 tbsp nutritional yeast, a sprinkle of garlic powder, salt, and 2 tbsp of water. Blend until smooth, add more nooch/lemon/garlic to taste. Add more water if consistency is too thick.
5. To serve, put rice at the bottom of a bowl, and add tofu and refried beans. Add your diced raw veggies, and drizzle with cashew cream. Top with fresh coriander and lime wedges and enjoy!