Note: This recipe is completely vegan with the exception of optional fried egg.

Ingredients

• 14 oz extra firm tofu
• 1/4 cup low sodium soy sauce
• 1 tsp olive oil (if baking tofu)
• Cooking spray (if air frying tofu, optional)
• 1/2 tsp olive oil
• 1 sweet potato
• 1/2 onion
• 1 orange bell pepper
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 can seasoned black beans
• 1 avocado
• Egg (optional, non-vegan)
• Salsa or hot sauce for serving (optional)

Instructions

1. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes. Note: I use this EZ tofu press.
2. Prepare the veggies: Cut sweet potato into 1/2 inch cubes. Cut the onion and half and chop (reserve other half of onion for other use). Chop the bell pepper.
3. Marinade the tofu: Slice tofu into 1/2 inch cubes (tip: the smaller, the crispier they will be). Marinade tofu in a shallow dish with 1/4 cup of soy sauce for at least 20 minutes (tip: marinade overnight for maximum flavor).
4. Bake the tofu (oven option): Pre-heat oven to 400° F. Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Optionally, toss tofu in cornstarch for extra crispiness. Place tofu cubes on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown.
5. Bake the tofu (air fryer option): Spray air fryer with non-stick cooking spray (optional). Place marinated tofu in air fryer in a single layer and air fry at 400° degrees F for 20 minutes or until tofu is golden brown, tossing the tofu halfway through. Note: I highly recommend the Ninja DualZone Air fryer.
6. Sauté the veggies: While the tofu is baking, heat 1/2 tsp olive oil in a large pan over medium heat. Add the sweet potatoes. Add 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for approximately 10 minutes or until sweet potatoes start to brown and soften. Add bell peppers and onion. Add additional salt and pepper to taste. Cook for 3-5 minutes.
7. Cook the beans: Heat 1/2 can of seasoned black beans in a small sauce pan over medium heat for 8 minutes or until warm.
8. Fry an egg or two (optional, non-vegan): Heat a pan over medium-low, allowing it to fully pre-heat (3-5 minutes). Add olive oil (or other neutral oil to pan) and swirl to coat. Crack the egg into the frying pan and cook until the whites are set and the yolk is still liquid (sunny side up). Flip the egg and continue cooking on the second side until the yolk is cooked to your desired doneness. Season with black pepper.
9. Prepare the avocado: Peel and pit avocado. Slice into strips.
10. Plate:  Divide black beans between bowls. Add veggies. Top with crispy tofu, avocado, and salsa or hot sauce if desired. Enjoy!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Does not include optional fried egg, salsa, or hot sauce.