This recipe from Kale Me Maybe's Carina Wolff uses tofu for a faux chorizo.

By Renee Cherry
Updated: January 10, 2018
Photo: Carina Wolff

Ease yourself into plant-based eating with this vegan "chorizo" rice bowl, courtesy of food blogger Carina Wolff's new book, Plant Protein Recipes That You'll Love. The recipe uses tofu to create a meaty but vegan "chorizo." Even if you've been unimpressed by meat substitutes in the past, you don't want to write off this recipe. The tofu breaks down into meat-like crumbles and soaks up spices typically used in seasoning chorizo. (Related: My Search for the Best Veggie Burger and Meat Alternatives Money Can Buy)

Nutritionally speaking, you'll get monounsaturated fat from the avocados, vitamin A from the sweet potato, and fiber from the brown rice. And just because the bowl doesn't contain meat doesn't mean it's without protein; each bowl contains 12 grams. (Next up: Try these 10 other vegan bowls that make for epic meatless meals.)

"Chorizo" Rice Bowl

Makes: 4 servings

Prep time: 5 minutes

Cook time: 50 minutes

Ingredients

Rice and potato

  • 1 cup uncooked brown rice
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup no-salt-added diced tomatoes
  • 1/2 teaspoon salt
  • 1 large sweet potato, diced
  • 1 tablespoon extra-virgin olive oil

Chorizo

  • 8 ounces organic firm tofu
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/3 cup finely chopped button mushrooms
  • 4 small cloves garlic, peeled and minced
  • 1/4 cup peeled and minced white onion
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

To finish

  • 1 medium avocado, peeled and sliced

Directions

Nutrition Information

Per serving: 380 cal., 13.6g fat, 54.1g carb., 7.6g fiber, 12g pro.

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