One Pan Enchilada Rice and Tofu
This One Pan Enchilada Rice and Tofu is a delicious and effortless weeknight meal! Fluffy rice and taco-spiced tofu are cooked in enchilada sauce and topped with fresh pico de gallo and thinly sliced avocado. All made easily in one pan!
Ingredients
- 1 (16-ounce block) block of super-firm tofu, cut into 2”- inch cubes
- 2 tablespoons taco seasoning
- 4 tablespoons olive oil, divided
- 1 white onion, diced
- 6 cloves fresh minced garlic
- 1 cup long grain white rice, rinsed
- 2 cups enchilada sauce, homemade or store-bought
- ½ cup vegetable broth
- Pico de gallo, for garnish, optional
- Thinly sliced avocado, for garnish, optional
- Minced cilantro, for garnish, optional
Instructions
- Place the cubes tofu in a large bowl and toss with the taco seasoning until thoroughly coated.
- Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the tofu and pan-fry, flipping occasionally, until all sides are golden and cris around the edges, 12 to 15 minutes. Remove and set aside.
- Heat the remaining 2 tablespoons of olive oil in the same sauté pan. Once it’s hot, add the onion and cook, stirring often, until translucent, 2 to 3 minutes.
- Add the garlic and sauté another 30 seconds to 1 minutes.
- Mix in the uncooked rice and toast for 1 to 2 minutes.
- Then, pour in the enchilada sauce and broth, stirring to combine.
- Bring to a simmer, then nestle to tofu pieces back on top of the rice mixture.
- Reduce the heat to medium-low, cover and simmer undisturbed, until the rice is tender and the liquid is absorbed, 15 to 18 minutes (I usually remove it from the heat at 15 minutes).
- Remove the pan from the heat and let it rest, covered, for another 5 to 10 minutes, to finish steaming.
- Garnish with pico de gallo, thinly sliced avocado, fresh cilantro and enjoy!
Video
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