Herb Tofu Bowl with Pico

Instructions

1. Prepare the Tofu

   6 min hands-on

   • Cut the firm tofu into 2 cm cubes.
   • Heat neutral oil in a non-stick frying pan over medium-high heat.
   • Add the tofu and pan-fry for 5–7 minutes, turning occasionally, until golden and crispy.
   • Transfer to a bowl, grate lemon zest over it, and season with black pepper.

2. Make the Herb Dressing

   3 min hands-on

   • In a blender, combine parsley, olive oil, and a pinch of salt. Blend until smooth.
   • Pour one-third of the herb mixture over the tofu and toss gently.
   • To the remaining parsley oil, add more salt, black pepper, and lemon juice. Stir to combine.

3. Prepare the Vegetables

   7 min hands-on

   • Finely dice the onion, thinly slice the yellow pepper, and mince the jalapeños.
   • Chop the cilantro leaves and dice the tomatoes.
   • In a small bowl, combine onion, jalapeños, tomatoes, and half of the cilantro.
   • Drizzle with olive oil, lemon juice, and season with salt and pepper to make pico de gallo.

4. Assemble the Base

   2 min hands-on15 min waiting

   • In a large bowl, combine pinto beans, lentils, yellow pepper, onion, and cilantro.
   • Cook white rice according to package instructions, then fluff with a fork.
   • Add the rice to the vegetable mixture and toss to combine.

5. Build the Bowls

   3 min hands-on

   • Divide the rice and vegetable mixture among serving bowls.
   • Top each bowl with marinated tofu.
   • Spoon pico de gallo over the tofu.
   • Drizzle with parsley dressing.

6. Finish with Crunch

   • Sprinkle bowls with pumpkin seeds for crunch.
   • Cooking tips:
   • For extra crispy tofu, lightly press the tofu with a clean kitchen towel before cooking to remove excess moisture.
   • Adjust the spiciness of the dish by adding more or less jalapeño to the pico de gallo.
   • Toast the pumpkin seeds in a dry skillet over medium heat for 2–3 minutes to enhance their nuttiness.
   • Use freshly squeezed lemon juice for the best citrus flavor.