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Tofu with Green Beans and Chorizo Bowl

Yield4 Servings

This wholesome bowl hits all the right notes for a complete meal. It's a delicious and delightful presentation. Araceli Flores shared this recipe at a 2019 cooking demonstration held at the Science of Spirituality International Meditation Center in Lisle, Illinois.


 16 ounces extra firm tofu
 1 teaspoon ground turmeric
 1 teaspoon black salt*
 ½ cup sliced green beans or 3/4 cups fresh or frozen peas
 1 tablespoon vegetable oil
 1 medium onion
 6 cloves garlic, minced
 1 teaspoon chili powder (Mexican-style)
 1 teaspoon dried basil
 ½ teaspoon ground cumin
 ½ teaspoon dried oregano
 2 tablespoons vegetable broth or water (as needed)
  cup crumbled soy chorizo or sliced soy sausage
 1 tablespoon soy sauce or tamari
 Salt and pepper to taste

Open and drain the liquid from the tofu package. Place the tofu between 2 plates. Weight the top plate with a heavy object for 20 minutes. Remove the tofu from the plates, draining and discarding the liquid. Crumble or cube tofu and toss with turmeric and black salt.


Steam green beans for about 5 minutes, until almost cooked (still crunchy), and drain.


Heat 1 tablespoon of the oil in a skillet over medium heat. Add onion and garlic, sauté for 4 minutes.


Add green beans and spices. Cook for another 3-4 minutes on medium-low heat.


Add water or vegetable broth. 1 tablespoon at a time (as needed).


In the same skillet, add soy chorizo or sausage and tamari sauce, cooking for 2 minutes, stirring often.


Add tofu to the skillet, folding gently to combine. Cover until the tofu is heated through, 2 to 3 minutes.


Add salt and freshly ground pepper. Taste and adjust seasoning.

Serves 2 to 3


Serve with our sautéed kale or chard

and our baked potato fries

sliced avocado, and roasted vine tomatoes.

Black salt is available in most Asian and specialty grocery stores.

Nutrition Facts

Servings 0