Description
This Zesty Lime Rice Stack with Avocado and Tofu is a vibrant, plant-based meal layered with fluffy lime-infused jasmine rice, crispy seasoned tofu, creamy avocado, and fresh vegetables. Perfectly seasoned with citrus and spices, it offers a healthy, satisfying lunch or dinner option bursting with bold Mexican-inspired flavors.
Ingredients
Rice
- 2 cups cooked jasmine rice
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 tablespoon chopped cilantro
- ½ teaspoon salt
Tofu
- 14-ounce extra-firm tofu, pressed and cubed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper, to taste
Toppings
- 1 ripe avocado, sliced
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ¼ cup diced red onion
- Fresh cilantro
- Lime wedges
Instructions
- Prepare lime rice: Toss the cooked jasmine rice with lime juice, lime zest, chopped cilantro, and salt until evenly combined and fragrant.
- Season tofu: In a bowl, season cubed, pressed tofu with smoked paprika, garlic powder, cumin, salt, and black pepper.
- Cook tofu: Heat olive oil in a skillet over medium-high heat. Add the seasoned tofu cubes and cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy on all sides.
- Assemble stacks: Using a food ring or small bowl as a mold, layer the lime-infused rice first, followed by crispy tofu, sliced avocado, diced cucumber, halved cherry tomatoes, and diced red onion onto serving plates.
- Garnish and serve: Gently remove the mold, then garnish each stack with fresh cilantro leaves and lime wedges. Serve immediately for best texture and flavor.
Notes
- Add black beans or edamame to the stack for an extra boost of protein.
- Drizzle with spicy mayo or tahini dressing to enhance the flavor profile.
- Great recipe for meal prep—store rice, tofu, and toppings separately to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
