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An overhead image of a dish of rice, beans and tofu, with some lime wedges in the bowl.
4.17 from 68 votes

Rice, Beans, Tofu and Greens

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 bell pepper, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1 1/2 cups cooked black beans (280g or 1 15oz/425g can, drained and rinsed)
  • 14.5 ounces regular or fire-roasted, diced tomatoes, with their juices (1 15oz/425g can)
  • 1 cup white or brown long-grain rice (180g)
  • 2 3/4 cups water (650ml)
  • 14-16 ounces extra-firm tofu, cut into 3/4-inch cubes
  • 1 bunch collard greens, stemmed and chopped or cut into ribbons
  • Crushed red pepper flakes, to taste
  • Freshly squeezed lime juice, to taste
  • 4-ingredient vegan sour cream (optional, for topping)

Instructions

  • Heat the oil in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 to 7 minutes, until the onion is tender and translucent. Stir in the cumin, chili powder, paprika, and salt, then stir in the beans, tomatoes, rice, and water. Add the tofu and stir gently to combine. Bring to a boil, then lower the heat, cover, and simmer, stirring gently from time to time, until the rice is tender, about 20 minutes for white rice or 40 minutes for brown rice.
  • Add the greens, cover, and simmer for 5 to 10 minutes, until the greens are wilted. Season with red pepper flakes and stir in lime juice to taste. Taste and adjust the seasonings if desired. Serve right away, with vegan sour cream or any additional toppings you like.

Notes

Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.