Whole Food, Plant-Based Recipe Tofu Veggie Black Bean Brown Rice Buddha Bowl

For the black bean stew

• ¼ cup of onion, thinly sliced
  

• 2 garlic cloves, crushed
  
• 1 tsp tomato paste
  
• ½ kabocha, small cubes
  
• 1 can of black beans
  
• ¼ cup water
  
• ⅛ tsp cumin
  
• ¼ tsp oregano
  
• ⅛ tsp turmeric
  
• 1 T cilantro
  
• Salt to taste

Instructions

1. Cut up tofu into 1" slices and half them.
2. Saute tofu, onions, garlic, ginger and peppers in a large frying pan for 5 minutes. Pour 2 to 3 T of water to keep food from sticking.
3. Add cabbage and tamari while stirring the other ingredients. Cook for another 5 minutes.
4. In a small pot, sauté onions and garlic for 3 minutes. Add water 2 to 3 T of water to keep food from sticking.
5. Add tomato paste, kabocha, black beans, water, cumin, oregano, turmeric and cilantro.
6. Cover and cook on a medium-low heat for 15 minutes. Add more water if the stew looks too dry.
7. In a medium size pot, boil 1 inch of water and add the string beans on top of the steamer basket. Cook for 6 minutes.
8. Transfer string beans to a bowl and add garlic powder and salt.
9. Place brown rice, tofu, vegetables, black beans and string beans in a bowl.