About this recipe
This vibrant rice bowl is a delicious fusion of fresh, zesty flavors and satisfying textures. With lime-cilantro edamame as the base, crispy air-fried Mexican-spiced tofu, and a sweet and tangy peach pico de gallo, this dish is as delightful to look at as it is to eat.
It’s perfect for a quick lunch or a light dinner, offering a balance of protein, fiber, and fresh produce. Plus, it’s highly customizable, allowing you to adapt it to your tastes and the ingredients you have on hand.
Ingredients
- Rice and edamame. You can use white or brown rice, depending on your preference. You can even use store-bought cooked rice in pouches for this recipe. Brown rice adds more fiber and a nuttier flavor, while white rice offers a softer texture. Edamames are these tender green soybeans that add a good dose of plant-based protein. You can find them frozen and shelled in most grocery stores. Season this with lime zest, lime juice, chopped cilantro and salt.
- Air-Fried Mexican-Spiced Tofu. Firm tofu is ideal for this recipe because it holds its shape well and gets nice and crispy in the air fryer. Make sure to press out any excess water before cooking. A mix of spices like chili powder, cumin, garlic powder, and oregano with corn starch adds a crispy texture, warmth, and depth to the tofu. You can use a store-bought blend or make your own at home using my recipe.
- Peach Pico de Gallo. Peach Pico de Gallo has a sweet and tangy flavor with a refreshing kick. The juicy peaches complement the spicy jalapenos, onions, and cilantro, creating a delightful balance of flavors.
substitutions
- Rice: Substitute with quinoa, farro, or cauliflower rice for a different base.
- Tofu:You can use tempeh, chickpeas, or another protein source like grilled chicken or shrimp if you’re not vegan.
- Peach: Mango, pineapple, or even strawberries can replace peaches if they’re out of season.
- Cilantro: If you’re not a fan of cilantro, fresh mint or basil would work well.
How to cook rice
First, rinse the rice in cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
For white rice, use 2 cups of water for every 1 cup of rice.
In a medium saucepan, combine the rinsed rice and water (with a pinch of salt). Bring it to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let it simmer, cook for 18-20 minutes.
After cooking, remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to finish steaming and ensures it’s fully cooked and fluffy.
Rice Bowl with Mexican-Spiced Tofu & Peach salsa
Ingredients
For the Rice and Edamame
- 1 cup of white or brown rice cooked
- 1 cup of shelled edamame cooked
- Zest of 1 lime
- Juice of 1 lime
- 2 tablespoons fresh cilantro chopped
- Salt to taste
For the Air-Fried Mexican-Spiced Tofu
- 1 14 oz block firm tofu, pressed and cubed
- 1 tablespoon Mexican spice blend
- 1 tablespoon Salt to taste
- 1 tablespoon corn starch
- spray oil
Instructions
Prepare the Rice and Edamame:
- In a large bowl, combine the cooked rice and edamame.
- Add the lime zest, lime juice, chopped cilantro, and salt. Mix well and set aside.
Prepare the Air-Fried Mexican-Spiced Tofu:
- Preheat your air fryer to 375°F (190°C).
- In a bowl, mix the spice blend, salt, corn starch and toss the tofu cubes until evenly coated.
- Arrange the tofu cubes in a single layer in the air fryer basket and spray oil until coated. Air fry for 15-20 minutes, shaking the basket halfway through, until the tofu is crispy and golden.
Serve
- Divide the lime-cilantro edamame rice into bowls.
- Top each bowl with the air-fried Mexican-spiced tofu.
- Spoon the peach pico de gallo over the tofu.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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