Vegetarian Taco Rice
- 2 tablespoons vegetable oil
- 1 (16-ounce) package firm tofu, crumbled
- 1 cup chopped onion
- 2 cloves garlic, finely chopped
- 3 tablespoons soy sauce
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fine grain sea salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- 4 cups steamed Japanese rice
- 2 cups shredded lettuce
- 2 cups chopped tomatoes
- 1 can (6-ounce) extra large pitted California Ripe Olives, drained and sliced into thirds
- 1 cup salsa
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cilantro, fresh (1/4 cup)
- Cumin, ground (1 teaspoon)
- Garlic (2 cloves)
- Lettuce (2 cups)
- Onion (1 cup)
- Tomatoes (2 cups)
- Condiments
- California ripe olives, large pitted (1 can)
- Salsa (1 cup)
Soy sauce (3 tablespoons)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Chili powder (1 tablespoon)
- Sea salt, fine grain (1 teaspoon)
- Vegetable oil (2 tablespoons)
- Pasta & Grains
- Japanese rice (4 cups)
- Drinks
- Lime juice, fresh squeezed (2 tablespoons)
- Refrigerated
- Tofu, firm (1 (16-ounce) package)
Preparation
Read recipe preparation on lafujimama.com
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Recipe Stats
Published October 3, 2012 (4 months ago).
99 people saved this recipe.
