Ingredients
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8 ounces extra-firm tofu, cut into 1-inch cubes
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5 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
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1 tablespoon reduced-sodium tamari or soy sauce (see Tip)
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½ teaspoon chili powder
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1 medium red bell pepper, cut into 1/2-inch strips
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½ medium red onion, cut into 1/2-inch wedges
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½ avocado
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⅓ cup water
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¼ cup packed cilantro leaves, plus more for garnish
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2 tablespoons lime juice
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½ teaspoon ground coriander
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¼ teaspoon salt
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1 cup cooked brown rice
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½ cup chopped romaine lettuce
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6 cherry tomatoes, halved
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2 tablespoons toasted pumpkin seeds
Directions
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Preheat oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
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Toss tofu, 1 tablespoon oil, tamari (or soy sauce) and chili powder in a medium bowl. Place on one side of the prepared baking sheet. Add pepper, onion and 1 teaspoon oil to the bowl; stir to coat. Place the vegetables on the other side of the baking sheet. Roast until the vegetables are tender and the tofu is sizzling, about 20 minutes.
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Meanwhile, combine the remaining 4 tablespoons oil, avocado, water, cilantro, lime juice, coriander and salt in a blender jar or mini food processor. Process until smooth, scraping the sides down as necessary.
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Place 1/2 cup rice in each of 2 shallow serving bowls. Top with the tofu, roasted vegetables, lettuce and tomatoes. Spoon 4 tablespoons dressing over each bowl and sprinkle with pumpkin seeds.
