Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 400°F.

• STEP 2

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

  • 1 cup jasmine rice

• STEP 3

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 4

  While the rice is cooking, place soy sauce, oil, and spices in a medium bowl; stir to combine the marinade.

  • 2 tbsp extra virgin olive oil
  • 2 tbsp chili powder
  • 2 tsp oregano, dried
  • 1 tsp cumin, ground
  • ¼ tsp cayenne pepper

• STEP 5

  Using your fingers, crumble tofu into the bowl with the marinade. Stir to combine, transfer to a large baking sheet pan, and spread out in an even layer. (Reserve bowl for the salsa.)

  • 2 (12 oz) pkgs extra firm tofu

• STEP 6

  Place tofu in the oven (it doesn't have to be fully heated) and bake, stirring halfway through, until golden brown and slightly crispy, 20-25 minutes. Remove from oven.

• STEP 7

  Meanwhile, wash and dry the fresh produce.

  • 2 limes
  • 1 jalapeño pepper
  • 2 tomatoes
  • 1 head romaine lettuce

• STEP 8

  Peel and mince shallot. Place in the reserved bowl.

  • 1 shallot

• STEP 9

  Zest and juice one lime into the bowl with the shallot. (Reserve remaining lime for later use.)

• STEP 10

  Quarter jalapeño pepper lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

• STEP 11

  Small dice tomatoes and add to the bowl.

• STEP 12

  Place corn in the colander and rinse under hot water (from the tap) to defrost. Add to the bowl along with oil, salt, and pepper. Stir to combine the salsa and set aside.

  • 1 cup frozen corn
  • 1 tbsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 13

  Juice reserved limes into a small bowl. Add yogurt and spices, stir to combine the lime crema, and set aside.

  • 1 cup plain Greek yogurt
  • 1 tsp garlic powder
  • ¼ tsp cumin, ground
  • ¼ tsp salt

• STEP 14

  Coarsely grate cheese.

  • ½ (8 oz) block cheddar cheese

• STEP 15

  Halve lettuce lengthwise, then slice crosswise into thin (shred-like) strips.

• STEP 16

  To serve, divide rice, tofu, lettuce, cheese, and salsa between plates or bowls. Drizzle with lime crema and enjoy!