To be honest, this is just a template. A tasty template, but one that is open to countless variations. This is a bowl of rice and beans with various accoutrements. It’s very satisfying, tasty, and nutritious, and we love it!
1 cup brown rice
1/2 tsp salt
2 cans black beans
1″ chipotle chilies in adobo sauce
1/4 tsp salt
14-16 oz firm tofu
3/4 tsp salt
3/4 tsp onion powder
2 tsp nutritional yeast
salsa (home-made or commercial)
fresh tomato, diced
black olives, halved
fresh cilantro to garnish
Put the rice in a saucepan with double the volume of water (2 cups) and 1/2 tsp of salt, and put to one side to soak for at least 1/2 hour.
Cover the rice, bring to a simmer, and cook until almost all the water has been absorbed. Turn off the heat, leave the rice covered to finish cooking in its own steam.
Drain the black beans into a blender. Put the beans in a medium sized saucepan, and the chipotle chilies and salt in the blender with the bean juice.
Blend the bean juice, then pour it into the saucepan with the beans and bring to a simmer. Turn off the heat, and allow to steep.
Cut the tofu into 1/2″ cubes, put in a mixing bowl, and dry the surface of the tofu with a couple of paper towels. Sprinkle the salt, pepper, onion powder, and nutritional yeast over the tofu, toss to coat. Bring a grill/broiler up to high heat. Spray a baking sheet with cooking spray, add the tofu, and place ~6″under the grill/broiler. Toss around on the baking sheet at intervals to encourage even browning, until the tofu is crispy on most sides.
Assemble the bowls: Put a quarter of the rice in each bowl, top with a quarter of the drained beans. Put a large splash of the salsa across one side of the beans, and a large splash of the yummy sauce on the other. Arrange the lettuce, tomato, black olives, cilantro and avocado slices on top.