Ingredients:

  • 14 oz extra-firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 cup long-grain white rice
  • 2 cups vegetable broth
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 tsp salt
  • 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 medium avocado, sliced
  • 1 cup salsa
  • 1 lime, cut into wedges

Instructions:

  1. Press the tofu for at least 15 minutes to remove excess water, then cut into 1/2-inch cubes.
  2. In a mixing bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, cumin, and salt until evenly coated.
  3. Sprinkle cornstarch over the tofu and toss again until the cubes have a matte, powdery finish.
  4. Cook the tofu: Air fry at 400°F (200°C) for 12-15 minutes, shaking halfway, or sear in a skillet over medium-high heat for 3-4 minutes per side until a mahogany-colored crust forms.
  5. Combine rice, vegetable broth, and salt in a pot. Bring to a boil, then cover and simmer on low for 15-20 minutes.
  6. Fluff the cooked rice with a fork and fold in the fresh lime juice and chopped cilantro.
  7. Divide the cilantro-lime rice among four bowls. Top with black beans, corn, and the crispy tofu.
  8. Finish each bowl with avocado slices and a dollop of salsa. Serve with lime wedges.