Name: Smoky Chorizo Tofu Burrito Bowl
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 7 ounces firm tofu (pressed for at least 15 minutes and then crumbled); 2 tbsp tomato paste; 2 tsp oil; 1.5 tbsp soy sauce (Use tamari for gluten-free.); 1 tsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 0.25 tsp salt; 1 tsp black pepper; 1 tsp oregano; 2 tsp chili powder (You can use mild or hot of choice.); 0.5 tsp ground cumin; 0.5 tsp cayenne (, use less for less heat ); 1 tsp oil; 2 cloves garlic cloves (minced); 0.5 cup onion (chopped); 0.5 cup carrots (chopped); 0.25 cup bell pepper (chopped); 0.5 tsp salt; 1.5 tsp chili powder; 0.5 tsp smoked paprika; 1.5 tbsp tomato paste; 3 cups water (divided); 0.33 cup red split lentils; 15 ounce black beans (drained, or use 1.5 cups cooked black beans or other beans of choice, like white beans or chickpeas); 2 tbsp vegan sour cream (or non-dairy yogurt or non-dairy cream. Choose soy- and/or nut-free, if needed.); null null vegan cheddar shreds; null null onion (chopped); null null chopped tomato; null null pickled jalapenos

Instructions

Show units in method

1

Preheat the oven to (205 C) (400 F).
2

Press and crumble the [firm tofu].
3

In a bowl, add all of the remaining tofu ingredients: tomato paste (2 tbsp), oil (2 tsp), soy sauce (1.5 tbsp), smoked paprika (1 tsp), garlic powder (2 tsp), onion powder (1 tsp), salt (0.25 tsp), black pepper (1 tsp), oregano (1 tsp), chili powder (2 tsp), ground cumin (0.5 tsp), and cayenne (0.5 tsp). Mix very well. Then, add water (2 tbsp) or more to make it a smooth marinade. Reserve of this mixture (2 tsp) to add to the beans.
4

To the remaining mixture, add the [crumbled tofu] and toss well to coat.
5

Spread the [tofu] out onto a parchment-lined baking sheet, spacing it out. Bake for 18 to 25 minutes. At the 17 or 18 minute mark, move the [tofu] around to ensure even crisping. Continue to bake until most of the [tofu] is slightly crispy.
6

Remove the baking pan from the oven and set aside.
7

Heat a large skillet over medium heat, and add oil (1 tsp). Once hot, add cloves (2 garlic) and cook for a few seconds.
8

Add onion (0.5 cup) and a good pinch of [salt], then mix and cook until the [onion] is golden. Add a splash of [water] in between to help the onions brown evenly.
9

Mix in carrots (0.5 cup), bell pepper (0.25 cup), salt (0.5 tsp), chili powder (1.5 tsp), smoked paprika (0.5 tsp), and the reserved spice paste. Cook for minutes (2), then add tomato paste (1.5 tbsp) and half of the water (3 cups). Mix, then add the remaining [water] along with red split lentils (0.33 cup) and black beans (15 ounce). Mix well, then cover and cook for 22 to 25 minutes, or until the [red split lentils] are very well done.
10

Check midway and stir, adding more [water] if the mixture is drying out.
11

When the [red split lentils] are well cooked, taste and adjust [salt] and flavor. Mix in vegan sour cream (2 tbsp). Add a little more [water] or liquid if needed.
12

Bring to a good boil, then switch off the heat. Serve in a bowl on its own or with [rice], then top with the [chorizo tofu] and your desired toppings.