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street corn bowl with tofu lentil picadillo
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Street Corn Bowl with Tofu Lentil Picadillo

Refreshing Mexican Street Corn Bowl with a Tofu Lentil Picadillo and Cashew Cilantro Dressing.

Ingredients

Bowl

  • 1/2 head Shredded Romaine
  • 1/2 Avocado Slices
  • Vegan Feta I love the brand Violife
  • Fire Roasted Corn I buy frozen from Whole Foods and heat on a pan before serving
  • Corn Nuts

Cilantro Lime Rice

  • 1 cup Rice
  • 1 cup Water
  • 1 Lime juice from
  • Cilantro Leaves

Tofu Picadillo

  • 1 container High Protein Tofu
  • 2 cups Cooked Lentils
  • Avocado Oil
  • 2 tbsp Red Wine Vinegar
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 1 tsp Paprika
  • 2 tsp Cumin
  • 1 tsp Chipotle Powder
  • 2 tsp Oregano Powder
  • 28 oz Can Fire Roasted Crushed Tomatoes
  • Sliced Olives
  • Sea Salt
  • Pepper

Cashew Cilantro Dressing

  • 1 cup Soaked Cashews
  • 1 cup Cilantro Leaves
  • 3/4 cup Filtered Water
  • 1 Lime juice from
  • 2 tbsp Nutritional Yeast
  • 6 Garlic Cloves
  • 3 tbsp Rice Vinegar
  • 2 tbsp Maple Syrup
  • 1.5 tsp Sea Salt
  • 3 tbsp Tamari
  • 1/4 tsp Red Pepper Flakes optional

Instructions

Cilantro Lime Rice

  • Wash your rice well then cook in water. Once it’s done cooking fluff the rice and mix in the juice of a lime. When ready to serve, mix in fresh cilantro leaves.

Tofu Picadillo

  • Crumble the high protein tofu with your hands in a mixing bowl. Add the 2 cups of cooked lentils and gently stir to combine.
  • Heat avocado oil on a pan. Once hot add the tofu and lentil combo. Add in the red wine vinegar, garlic powder, onion powder, paprika, cumin, chipotle powder, and dried oregano. Cook on a medium low heat for about 10 minutes so the tofu can get a bit crispy. Make sure to stir every so often so the mixture doesn’t stick to the pan and evenly cooks.
  • Add in the can of fire roasted crushed tomatoes and stir to combine. Keep covered and stir occasionally on a low medium heat. Continue until the excess liquid has completely absorbed. Add in the sliced olives (amount if up to you) then crank up the heat to medium and stir every 30 seconds until the mixture starts to brown. Remove from heat.

Cashew Cilantro Dressing

  • Make sure cashews are soaked either in the fridge overnight or out on the counter in boiling water for at least 20 minutes.
  • Blend all ingredients until super smooth and creamy. 
  • Keep stored in the fridge. Be aware the mixture becomes thicker in the fridge so you may have to add more liquid.

Bowl

  • Pan fry fire roasted corn on a pan. Slice 1/2 an avocado and shred 1/2 head of romaine.
  • Assemble your bowl - add the shredded romaine, corn, tofu lentil picadillo, cilantro lime rice, vegan feta, corn nuts, and a drizzle of cashew cilantro dressing.