Breakfast Bowl #1: Cilantro-Garlic Tofu and Black Beans

Through the graduate school scheduling powers-that-be my days are such that I leave the house at 6 and don't get to eat lunch until 1. At the risk of naming the #1 first-world problem, 7 hours is a long time to go without food, especially when you are running around. Thus, I need to have an enormously hearty breakfast to keep me going. This dish is inspired by a very generous chef who spent the entire summer of 2009 making me cilantro-garlic tofu for breakfast because the cafeteria I had to eat at when being housed for an internship was not the most accommodating to a vegetarian-transitioning-to-a-vegan. Before you scoff at eating cilantro-garlic tofu for breakfast, let me assure you that this is possibly the best flavor combination ever to join forces with tofu and this chef totally knew what he was doing. Bring on the day.

Cilantro Tofu and Black Beans Breakfast Bowl (makes 5 servings)

1 1/4 cup dry rice
2 1/4 cups water
2 cloves garlic, chopped
1/2 block tofu, pressed 
1/4 cup chopped cilantro, plus more for garnish
1 can black beans, drained and rinsed
2 Tbls. Bragg's Liquid Aminos/tamari/soy sauce
1 avocado, diced
Canola oil
Sea salt

To make the rice, boil the rice and the water, stir, and simmer, covered, for 20 minutes. Keeping covered, remove from heat and let rest for 10 minutes. Then fluff with a fork.

While the rice is cooking, press the tofu. While the tofu is pressing, chop the garlic and cilantro and prepare the beans.

Heat a drizzle of canola oil in a medium pan. Dice the tofu and cook until just browned.

Add the garlic and cook for a few minutes. Add the cilantro and cook for another minute or so, seasoning liberally with sea salt.

Stir the tofu and beans into the rice, and add the Bragg's. Top with 2 Tbls. diced avocado and garnish with cilantro.