Black Bean Bowl

Ingredients for 4 servings:

• 400g tofu
• 2 tbsp soy sauce
• 2 tbsp beet syrup
• 1 tsp smoked salt
• 2 tbsp olive oil
• 1 tsp smoked paprika powder
• 1 tsp garlic powder
• 1 cup of rice (approx. 200 – 250 ml content)
• 2 cups water
• 2 tbsp oil
• 1 onion(s)
• 5 garlic cloves
• 2 cans of beans, black
• 350 ml vegetable stock
• 1 tbsp balsamic vinegar
• 3 bay leaves
• 1 tsp smoked paprika powder
• 1 tsp chili powder
• 1 tsp coriander powder
• ½ tsp thyme
• ½ tsp black pepper
• 100 g kale
• Salt
• 2 spring onions
• 1 orange(s)

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

from Brazil

Prepare the tofu the day before. Squeeze the juices as usual and cut into cubes. In a container, combine the soy sauce, sugar beet syrup, smoked salt, olive oil, garlic powder, and smoked paprika. Roll the tofu in the mixture and let it marinate overnight. To begin, boil the rice in the water for about 10 minutes. Then cover and let it swell on the turned off stovetop until ready to serve. Brush the bottom of a large pot with oil and heat over medium heat. Add the diced onion and cook for about 5 minutes, until soft and translucent. Add the chopped garlic cloves and cook for another minute until fragrant. Add the beans, stock, balsamic vinegar, bay leaves, smoked paprika, chili powder, coriander powder, thyme, and pepper, stirring a few times. Increase the heat to high and bring to a boil. Then reduce the heat and cover the pot. Simmer for about 30 minutes. Add the kale and continue simmering until it’s soft and the beans have thickened the stew. Remove from heat and season with salt. Adjust the seasoning to taste. While the kale is added to the pot, fry the marinated tofu in a pan next to it until slightly crispy. Divide the rice into bowls. Top with the beans, tofu, and finely chopped spring onions. Serve each bowl with a few orange slices.