This easy 1-pan recipe is high in plant protein and very tasty! Makes 4 servings (so you can take some to work with you the next day!)
Ingredients:
- 2 medium russet potatoes
- ½ x 15 oz can of black beans
- 1 x medium-sized yellow onion, diced
- 3 x tablespoons of soy sauce
- 3 x tablespoons of lemon juice
- 1 generous drizzle of Sriracha (optional)
- 1 x teaspoon of garlic powder
- ½ teaspoon of cumin
- 2 cups water
- ½ 14 oz package of organic extra firm tofu
Instructions
- Dice up and Sautee onion with a splash of water in a large pan on the stovetop over medium heat for 5 minutes (until translucent) – stirring often so that it doesn’t stick to the pan.
- Dice up the potatoes into very small pieces, and add them to the pan with the onions. Add 2 cups of water, as well.
- Add cumin and garlic powder and stir well. Leave for 15-20 minutes on medium-high heat.
- If the potatoes aren’t softened yet, leave for another 10 minutes until most of the water is absorbed.
- Drain the package of extra firm tofu and dice up half the container.
- Rinse the can of black bean and separate half of it to use for this recipe.
- With a wooden spoon, move half of the potato and onion mixture to one side of the pan and add the tofu and beans to the other side.
- Add soy sauce and lemon juice to tofu and beans, allowing them to soak into the tofu. (optional: drizzle Sriracha) Stir well.
- Leave the pan on low heat for 5 minutes, so that the beans and tofu can warm up. Enjoy!
- Optional, serve on a bed of rice or a handful of organic salad mix.
