Tofu Burrito Bowl with Cilantro-Lime Rice & Pico de Gallo

Directions

1. Rinse the rice under cold water using a colander, then drain and transfer to a small saucepan. Add water and bring to a boil over high heat.
2. Rinse and dry all produce, then prepare the pico by halving the grape tomatoes and placing them in a medium bowl.
3. Quarter the jalapeño lengthwise, remove seeds and membranes, then finely dice and add to the tomato bowl.
4. Preheat a skillet over medium-high heat.
5. Drain and dice the tofu into roughly ¾-inch pieces and pat dry with towels.
6. When the skillet is hot, add virgin coconut oil to coat the bottom, then add the tofu and season with chili powder, cumin, paprika, salt, and pepper. Cook, stirring occasionally, until golden brown, 8–10 minutes; transfer to a bowl.
7. In the same skillet, add a bit more coconut oil if needed, then add sliced onion and bell pepper. Sauté until browned and softened, 2–3 minutes.
8. Juice the lime and stir about half of it into the salsa bowl and the other half into the rice after it cooks.
9. Chop the cilantro leaves finely, reserving half to add to the salsa and half to the rice.
10. Fluff the rice and fold in the remaining cilantro and lime. Add a pinch of salt to the salsa and mix.
11. To serve, divide the cilantro-lime rice, sautéed vegetables, tofu, and pico de gallo into bowls.