Tofu Crumbles With Rice and Avocado

tofu olive oil garlic coriander chile powder paprika cumin fennel tomato paste hot sauce rice cabbage avocado queso fresco cilantro lime healthyish vegetarian vegan dinner quick easy weeknight lunch

Chris Morocco

4 servings

Source

Ingredients

1 14-oz. block firm or extra-firm tofu

¼ cup extra-virgin olive oil

Kosher salt

2 garlic cloves, smashed

2 tsp. ground coriander

1 tsp. ancho powder or sweet smoked paprika

1 tsp. ground cumin

½ tsp. ground fennel

1 Tbsp. double-concentrated tomato paste

2 tsp. hot sauce

Cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco (optional), cilantro, and lime wedges (for serving)

Method

Firmly squeeze tofu to expel as much excess water as possible (don’t worry if it begins to crack or come apart). Tear into 1"–2" pieces.

Heat oil in a large nonstick skillet over medium-high. Add tofu, season with salt, and cook, tossing occasionally, until golden brown and crisp around the edges, 5–7 minutes. Using a rubber spatula, break up tofu into ½"–1" pieces. Add garlic and cook, tossing occasionally, until tofu pieces are crisp all over, about 3 minutes.

Reduce heat to medium. Add coriander, ancho powder, cumin, and fennel. Cook, stirring, just until spices deepen in color, about 20 seconds. Add tomato paste and cook, stirring with rubber spatula, until paste slightly darkens in color, about 1 minute. Add hot sauce and 1 cup water. Bring to a simmer and cook, uncovered and stirring occasionally, until sauce thickens, 5–7 minutes. Season with salt.

Divide rice among bowls. Top with tofu mixture, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.