Street Corn Bowl with Tofu Lentil Picadillo

Updated at: Thu, 17 Aug 2023 11:29:39 GMT

Step 1

cilantro lime rice

Step 2

Wash your rice well then cook in water. Once it’s done cooking fluff the rice and mix in the juice of a lime. When ready to serve, mix in fresh cilantro leaves.

Step 3

tofu picadillo

Step 4

Crumble the high protein tofu with your hands in a mixing bowl. Add the 2 cups of cooked lentils and gently stir to combine.

Step 5

Heat avocado oil on a pan. Once hot add the tofu and lentil combo. Add in the red wine vinegar, garlic powder, onion powder, paprika, cumin, chipotle powder, and dried oregano. Cook on a medium low heat for about 10 minutes so the tofu can get a bit crispy. Make sure to stir every so often so the mixture doesn’t stick to the pan and evenly cooks.

Step 6

Add in the can of fire roasted crushed tomatoes and stir to combine. Keep covered and stir occasionally on a low medium heat. Continue until the excess liquid has completely absorbed. Add in the sliced olives (amount if up to you) then crank up the heat to medium and stir every 30 seconds until the mixture starts to brown. Remove from heat.

Step 7

cashew cilantro dressing

Step 8

Make sure cashews are soaked either in the fridge overnight or out on the counter in boiling water for at least 20 minutes.

Step 9

Blend all ingredients until super smooth and creamy.

Step 10

Keep stored in the fridge. Be aware the mixture becomes thicker in the fridge so you may have to add more liquid.

Step 11

bowl

Step 12

Pan fry fire roasted corn on a pan. Slice 1/2 an avocado and shred 1/2 head of romaine.

Step 13

Assemble your bowl – add the shredded romaine, corn, tofu lentil picadillo, cilantro lime rice, vegan feta, corn nuts, and a drizzle of cashew cilantro dressing.

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