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This easy vegan Mexican rice and tofu dish is the perfect quick and tasty dinner.

I love dishes that everyone in my family will eat, as I am sure everyone else does!

I have a 6-year-old that is crazy picky.

But this vegan Mexican tofu and rice dish he will eat.

It’s a fairly quick and easy meal which is another added bonus.

I loathe coming up with a meal plan every week. Anyone else?

It can be such a headache sometimes.

I like to rotate through beans, lentils, pasta, tofu, and mock meat for dinners.

My kids are weird about lentils, I am not really sure why they take on any flavor you wish, but they look “funny” according to them.

But they will pretty much always eat tofu.

So this is a dish I like to throw into the dinner rotation.

The longest part of this meal is cooking the rice, which isn’t even that long.

But just know you need that twenty minutes of cooked rice to throw it all together.

The rice is cooked with flavor to spice it up a bit, not the spicy sense.

What do you need to make this vegan Mexican rice and tofu?

• garlic
• oil
• onion
• rice
• salt and pepper
• vegetable broth
• tofu
• diced tomatoes with green chilis
• corn (canned or frozen)
• chili, cumin, oregano
• salsa (your fav)

How do you make this?

Start by adding all your rice ingredients into a rice cooker, stir and cook accordingly.

While your rice is cooking get a large skillet on the stove.

Take your tofu and either crumble it or cut it into bite-sized pieces and add it to the skillet.

Add the remaining “main dish” ingredients and stir.

Cook this on medium-low heat while the rice is cooking, stir as needed.

Once the rice is done add it to the skillet and stir until combined if it gets drier then you want to add more salsa.

You can eat this as is, in a tortilla, with chips whatever sounds tasty to you.

Optional add-ons; guacamole, vegan sour cream, lettuce, more salsa, olives, whatever you like with your Mexican dishes.

Delicious Vegan Mexican Rice and Tofu

Print Pin Rate

Prep : 10 minutes

Cook : 30 minutes

Total : 40 minutes

Servings: 5 -6 people

Ingredients

Rice

• 1 clove garlic minced
• 1 TB oil
• 1 small onion diced small
• 1/4 tsp pepper
• 1 cup white rice
• 2 cups vegetable broth

Main dish

• 1 container tofu drained
• 1 can black beans rinsed and drained
• 1 can corn drained
• 2 tsp chili powder
• 3/4 tsp cumin powder
• 1/2 tsp oregano dried
• 1/2 cup or more salsa

Instructions

• Start by adding all your rice ingredients into a rice cooker, stir and cook accordingly.
• While your rice is cooking, get a large skillet on the stove. Take your tofu and crumble it or cut it into bite-sized pieces and add it to the skillet. Add the remaining "main dish" ingredients and stir. Cook this on medium-low heat while the rice is cooking; stir as needed. Once the rice is done, add it to the skillet and stir until combined if it gets drier, you want to add more salsa.
• You can eat this as is, in a tortilla, with chips. Optional add-ons; guacamole, vegan sour cream, lettuce, more salsa, olives, whatever you like with your Mexican dishes.

Nutrition

Serving: 5grams | Calories: 171kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 393mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Course: All Recipes

Cuisine: Mexican

Keywords: beans and rice, mexican food

Author: Courtneys Homestead

Tried this recipe? Let us know!Mention @courtneyshomestead or tag #courtneyshomestead!

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