Tofu and Avocado Bowl: There, I fixed it

In the category of “there, I fixed it,” is this Real Simple Tofu and Avocado Rice Bowl recipe.

Fixes:

  • Too many carbs. Kill the rice.
  • I’m too cheap to buy a huge tub of Miso (only size available at my grocery) for $7 to only use 2 Tbsp of it.
  • I’m also lazy…well let’s say “strategically efficient” about how much I’ll invest in prepping a single dish, especially after coming home from my crazy Pilates class.

My version (serves 1):

Ingredients:

Instructions:

  • Drain the hell out of the tofu with this tofu press and cut it thin. Use 1/2 of it and put the other half in the fridge for second-day use.
  • Fry it up with a healthy dose of canola oil. The thinner and crunchier the better!
  • While the tofu is frying, drain and rinse a can of pinto beans. Put 1/2 cup of them in a bowl and microwave.
  • Put 1/2 of an avocado on top of the pinto beans. Then put the tofu on top of that.
  • Drizzle with 1 Tbsp of sauce.
  • Eat with a side of veggies.
  • Chow down. It’s amazingly good.
  • You should also have enough ingredients ready to do it again tomorrow too!

 

 

 

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