Vegetarian Taco Buddha Bowl

Vegetarian Taco Buddha Bowl
Serves 4

Ingredients:
Simple Truth Organic Extra Firm Tofu
1 bag Kroger Frozen Riced Cauliflower
1 32oz Kitchen Basics Unsalted Vegetable Stock
1 can Simple Truth Black Beans
1 can Kroger No Salt Added Sweet Golden Corn
2 Heads Romaine Lettuce
1 8oz Kroger Mexican Style Blend Shredded Cheese
1 16oz Kroger Fat Free Sour Cream
1 16oz Kroger Thick and Chunky Mild Salsa
2 Limes
1 Bunch Cilantro
2 small avocado (optional)
Chili Powder
Ground Cumin
Ground Black Pepper
Kosher Salt
Garlic Powder
Onion Powder
Dried Parsley
Extra Virgin Olive Oil Cooking Spray

For the Tofu:
1 Simple Truth Organic Extra Firm Tofu
1/2 tbsp Chili Powder
1 tbsp Ground Cumin
1 tsp Ground Black Pepper
1/2 tbsp Kosher Salt
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1 tbsp Dried Parsley
Can of Extra Virgin Olive Oil Cooking Spray

For the Cilantro Lime Cauliflower Rice:
1 bag Kroger Frozen Riced Cauliflower
4-5 Cilantro Leaves
1/2 freshly squeezed lime
1 tsp Ground Black Pepper
1/2 tbsp Kosher Salt
1/2 tbsp Garlic Powder
1/2 tbsp Onion Powder
1/2 tbsp Dried Parsley
Can of Extra Virgin Olive Oil Cooking Spray
1 tbsp Kitchen Basics Unsalted Vegetable Stock

For Each Bowl:
1/2 cup Seasoned Tofu
1/4 cup Simple Truth Black Beans
1/4 cup Kroger No Salt Added Sweet Golden Corn
3 cups Romaine Lettuce
2 tbsp Kroger Mexican Style Blend Shredded Cheese
1 tbsp Kroger Fat Free Sour Cream
2 tbsp Kroger Thick and Chunky Mild Salsa
1/4 Lime wedge
1/4 small avocado sliced (optional)

Tofu Directions:
Preheat your oven to 375 degrees.
Drain the water off of the tofu.
Finely crumble the tofu in a mixing bowl with your hands.
Place the crumbled tofu in a strainer and pat it dry for about 5 mins with a paper towel to release any moisture.
Place the tofu back into the mixing bowl and add your seasonings.
Continue to mix the seasonings within the tofu with your hands.
Make sure the tofu is seasoned evenly without any lumps.
Spray a sheet pan with EVOO cooking spray.
Spread the seasoned tofu evenly onto the sheet pan.
Let it bake for 15-20 mins.
Halfway through the cooking process, toss the tofu on the pan and spray it again with evoo cooking spray so it may brown evenly.
Once you get the desired consistency to resemble ground meat, remove it from the oven.
Season to taste and set aside.

Rice Directions:
Steam the riced cauliflower according to the package in the microwave. Set aside
Finely chop the cilantro leaves. Set aside.
Spray a nonstick skillet with evoo cooking spray and add 1 tbsp of the unsalted vegetable stock.
Add the riced cauliflower, seasonings, chopped cilantro and the juice of 1/2 of a small lime to the pan.
Stir and cook on medium heat for about 5-6 minutes.
Season to taste and set aside.

Bowl Assembly:
Place 3 cups of romaine lettuce at the bottom of each bowl.
Assemble the corn, black beans, seasoned tofu, cauliflower rice, and cheese around the bowl with the sour cream and salsa placed in the middle of your bowl.
Add a lime wedge in a corner with a cilantro leaf on top for the final presentation. Slices of avocado on the side is optional.
Enjoy!