On Begley Street

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! This month we’ll be posting original recipes featuring WestSoy deliciousness!

Burrito Bowl with Salsa Baked Tofu

Yields 2 servings.

What You’ll Need:

Salsa Baked Tofu

1/2 block of extra-firm tofu, cut into bite-sized squares (I recommend using WestSoy Extra-Firm Tofu)

3 tbsp salsa

1 tsp sriracha

1 tsp olive oil

1 clove garlic, minced

pinch of salt

1/8 tsp (or less) of ground cumin (or substitute with WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour)

Chili & Lime Kale

3 packed cups of coarsely chopped kale (stems removed)

squeeze of lime juice

1 clove garlic, minced

pinch of salt

1/8 tsp (or less) of ground cumin

1/8 tsp chili powder

1/8 tsp salt

Brown Rice & Black Beans Combine:

1 1/2 cups cooked brown rice

3/4 cup black beans

Serve with:

shredded lettuce

chopped tomato

sliced avocado

2 whole grain wraps (optional)

salsa, hummus, guacamole, and lime

Salsa Baked Tofu:

Preheat your oven to 425 °F. Combine the tofu, salsa, sriracha, olive oil, garlic, cumin, and salt, making sure that the tofu is evenly coated.

Lay the tofu on a baking sheet lined with parchment paper. Bake for 10 minutes, flip, and bake for another 10 minutes.

If you’re short on time you can substitute the Salsa Baked Tofu for WestSoy’s Baked Tofu in Cajun Blackened Spiced Rub flavour.

Chili & Lime Kale:

Steam the chopped kale for 5 minutes or until just tender. Remove the kale from steamer and toss with a squeeze of lime juice, minced garlic, chili powder, cumin, and salt. Make sure to evenly coat the kale.

Tortilla Bowl:

Preheat your oven to 350 °F. Form your tortilla bowl inside of a lightly-greased, medium sized, oven-safe bowl. Bake for 8-12 minutes or until lightly browned. For serving, place inside a regular bowl for extra strength and rigidity.

Assembling the Burrito Bowl:

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