Prep tofu: Wrap tofu cubes in a tea towel, place a cutting board or baking sheet on top of the tofu and place something heavy (dutch oven, cans, etc.) on top to press the liquid out. Let it rest this way for at least 10 minutes.
Marinate Tofu: Make sure you’ve pressed the liquid out of the tofu first! Then, combine stock, coconut aminos, hot sauce and marinade spices in a large bowl. Add tofu cubes and let marinate at least 15 minutes. Don’t discard the marinade!
While the tofu marinates, prep veggies: Mince garlic and dice the onion. Cut up cabbage and combine with lime zest, juice and spices (cumin, paprika, salt and pepper) in a medium bowl.
Get crispy: Heat one tablespoon olive oil in a medium pan over medium heat. Add tofu cubes (make sure not to crowd them too much) and cook/rotate until crispy and brown on all sides, about 25 minutes.
Cook beans: Heat a second pan over medium heat, add one tablespoon olive oil. Add garlic and onion and saute about 5 minutes. Combine the beans and the tofu marinade into the pan and let simmer until the liquid reduces. As the liquid reduces, the beans will become magically delicious.
Assemble: Combine beans, tofu, cabbage and your desired toppings (I like to use them all – avocado sunflower and sesame seeds, microgreens, cilantro, even a splash of coconut aminos and some lime juice) in a bowl. Enjoy!
PREP AHEAD: Press the tofu out and prepare the black beans in advance for a meal that comes together in minutes. LEFTOVERS/STORAGE: Store leftovers separately (especially tofu) in glass containers for 5-7 days. Reheat tofu in a skillet for extra crisp. NUTRITION NOTES: This bowl is packed with plant-based proteins from the black beans and tofu. This bowl is also a great source of fiber and healthy fats.