Tofu + Pepper Rice Bowls - Ends + Stems with Chef Alison

Name: Tofu + Pepper Rice Bowls - Ends + Stems with Chef Alison
Ingredients: 1 cup Basmati Rice (White); 1 1 ⁄ 4 cups Water; 1 1 ⁄ 4 teaspoons Kosher Salt (divided); 1 package Firm Tofu (the firmer, the better. Dry packed without liquid is even better); 1 ⁄ 2 teaspoon Cornstarch; 1 teaspoon Chili Powder; 1 teaspoon Ground Cumin; 1 ⁄ 4 teaspoon Cayenne Pepper (optional); 1 ⁄ 4 teaspoon Black Pepper (freshly ground); 2 teaspoons Extra Virgin Olive Oil (divided); 1 Yellow Onion (small); 2 Bell Pepper (Orange, Yellow or Red)s; 2 cloves Garlic (minced); 1 15-ounce can Diced Tomatoes; 4 ounces Monterey Jack Cheese (or pepper jack, shredded)

endsandstems.com

Ends+Stems: Meal Planning App to Reduce Household Food Waste. 40% of food is wasted but first, you need to make dinner. We have the tools to tackle both! First 2 weeks are free!

View Original

Share this recipe:

Ingredients

1 cup Basmati Rice (White)
1 1 ⁄ 4 cups Water
1 1 ⁄ 4 teaspoons Kosher Salt (divided)
1 package Firm Tofu (the firmer, the better. Dry packed without liquid is even better)
1 ⁄ 2 teaspoon Cornstarch
1 teaspoon Chili Powder
1 teaspoon Ground Cumin
1 ⁄ 4 teaspoon Cayenne Pepper (optional)
1 ⁄ 4 teaspoon Black Pepper (freshly ground)
2 teaspoons Extra Virgin Olive Oil (divided)
1 Yellow Onion (small)
2 Bell Pepper (Orange, Yellow or Red)s
2 cloves Garlic (minced)
1 15-ounce can Diced Tomatoes
4 ounces Monterey Jack Cheese (or pepper jack, shredded)