Havana Nights Mojo-Seared Tofu & Quick-Pickled Crunch Bowl

Instructions

1. 1

   Let's get our quick-pickles going first! In a small bowl, whisk together 1/2 cup apple cider vinegar, 1 tbsp maple syrup, and 1 tsp salt until dissolved. Toss in the sliced 1 medium red onion and 1 jalapeño. Push them down so they are submerged, and set aside. They will transform into bright pink flavor-bombs by the time we are done.

   3 min

   Tip: If you want to speed up the pickling, microwave the vinegar mixture for 30 seconds before adding the onions!

2. 2

   Welcome to the departure gate! Time to build our citrusy marinade. Grab your favorite mason jar and toss in 1/3 cup fresh orange juice, 1/4 cup fresh lime juice, 4 cloves garlic, 1 tsp ground cumin, 1 tsp dried oregano, and 1/3 cup olive oil. Screw that lid on tight and shake like your life depends on it! You just made a killer Mojo dressing in seconds.

   3 min

   Tip: Keep 2 tablespoons of this dressing separate if you prefer to have extra clean dressing to drizzle over the final greens.

3. 3

   Take your 14 oz block extra-firm tofu, make sure it is pressed and patted aggressively dry with a paper towel. Moisture is the enemy of a good sear! Cut it into neat 1-inch cubes.

   4 min

   Tip: I like to literally press the tofu block between two heavy cutting boards while I make the dressing to squeeze out any rogue water.

4. 4

   Heat a large non-stick skillet over medium-high heat with a tiny splash of oil. Toss in the tofu cubes and let them sit undisturbed for 3 minutes to develop a gorgeous crust. Flip and sear for another 3 minutes. Turn the heat down to low, pour in half of your mason jar Mojo dressing, and let the tofu bubble and glaze in the citrusy sauce for 2 minutes until sticky and fragrant.

   8 min

   Tip: Stand back slightly when pouring in the dressing, as the citrus juice will sizzle wildly when it hits the hot pan!

5. 5

   While the tofu is getting a beautiful glaze in the pan, let's assemble the base of our bowls. Divide the 4 cups chopped romaine lettuce, 1 cup canned black beans, and 1 cup cherry tomatoes evenly between two wide bowls. Pile on massive handfuls of herbs—scatter 1 cup fresh cilantro leaves and 1/2 cup fresh mint leaves right on top.

   4 min

   Tip: Don't bother chopping the herbs too finely; whole torn leaves give you bursts of freshness that wake up the palate.

6. 6

   Final boarding call! Scoop your hot, caramelized Mojo tofu directly onto the greens. Pull a generous tangle of those hot pink quick-pickled onions and jalapeños from their liquid and crown the bowl. Sprinkle the 1/2 cup crushed plantain chips over everything for that essential weeknight crunch, and drizzle the remaining dressing straight from the mason jar over the top.

   2 min

   Tip: If you have any leftover pickled onions, store them in their liquid in the fridge for up to two weeks!