Go Back
overhead image of cuban black bean bowl with tofu, white rice, sweet plantains, avocado, fresh lime and cilantro.

Cuban Black Beans and Tofu Bowl

Flavorful black beans cooked in an aromatic sofrito made from onions, peppers, and garlic. Accompanied by sweet plantains, savory tofu, and refreshing avocado, all tied together with fresh lime and cilantro for a true Caribbean flavor.
Print Recipe Pin Recipe
Servings: 2
Course: Main Course
Cuisine: Caribbean, Hispanic
Ingredients Method Notes

Ingredients
  

Black Beans
  • 1 can Black Beans
  • ½ Onion diced
  • ½ Bell Pepper
  • 2 cloves Garlic chopped
  • ½ tsp Cumin
  • ½ tsp Oregano
  • 1 Bay leaf
  • ½ tsp Salt
  • 2 Tbsp Olive oil for sautéing
Tofu
  • 1 block Firm tofu
  • 3 Tbsp Soy sauce or Tamari for gluten-free
  • ½ Tbsp Garlic powder
  • drizzle Olive oil
Serve With

Method
 

Black Beans
  1. Gather all ingredients. Dice ½ Onion,½ Bell Pepper and chop 2 cloves Garlic.
  2. In a large pot, heat 2 Tbsp Olive oil and saute the onion and pepper until soft. Add garlic, ½ tsp Cumin, ½ tsp Oregano, and ½ tsp Salt. Cook for a few seconds, then add 1 Bay leaf and 1 can Black Beans with the liquid.
  3. Cook on a low simmer for 6 - 8 minutes to allow the flavors to develop. Remove the bay leaf before serving.
Tofu
  1. Remove as much liquid from 1 block Firm tofu block by giving it a gentle squeeze with your hands. Cut the tofu into cubes, and toss in a bowl with 3 Tbsp Soy sauce, ½ Tbsp Garlic powder, and a drizzle Olive oil. Mix until tofu is coated.
  2. Air-fry: 400 °F for 10-15 minutes giving it a toss midway through the cooking.
    Oven: In a baking sheet, line the tofu cubes and bake at 425 °F for 15-20 minutes, or until crisp.

Notes

For even more protein, swap rice with quinoa.