Fajita Tofu Rice Bowls (Peppers + Red Onion) — 3 Meal-Prep Servings

Ingredients

• 1 cup uncooked white rice, rinsed (or 1 1/2 cups cooked rice per serving if using leftover)
• 1 cup water (or per your rice cooker)
• 1 block extra-firm tofu (14–16 oz), pressed 10 minutes and cut into 3/4-inch cubes
• 2 bell peppers, thinly sliced
• 1 large red onion (or 1 medium), thinly sliced
• 1 1/2 tbsp olive oil, divided
• 2 tsp chili powder (choose no-salt-added if possible)
• 1 tsp ground cumin
• 1 tsp smoked paprika (or regular paprika)
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder (or 2 cloves garlic, minced)
• 1/4–1/2 tsp black pepper
• Pinch of cayenne, optional
• 2 tbsp lime juice (or lemon juice)
• 1/2 cup cilantro leaves
• 1 avocado, sliced
• Plain Greek yogurt or sour cream, for topping (optional)

Instructions

1. Rinse 1 cup white rice until the water runs mostly clear. Add to the rice cooker with 1 cup water (or use your cooker’s markings). Start the cook cycle.
2. When it flips to warm, fluff the rice. For best meal-prep texture, spread it on a plate or sheet pan 5 minutes so steam escapes, then portion.
3. Press the tofu for about 10 minutes (wrap in a towel and set a skillet on top), then cut into 3/4-inch cubes.
4. In a large skillet (cast iron is great), heat 1 tbsp olive oil over medium-high until it shimmers. Add tofu in a single layer.
5. Cook, turning occasionally, until the cubes are deeply browned on multiple sides and feel firm and crisp at the edges, 8–12 minutes. If the pan looks dry, drizzle in a touch more oil.
6. Sprinkle over half the spice mix (see next section) and toss for 30 seconds until fragrant. Transfer tofu to a bowl/plate.
7. In a small bowl, mix: 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/4 tsp garlic powder, black pepper, and cayenne (optional).
8. Return skillet to medium-high heat and add 1/2 tbsp olive oil. Add the sliced red onion with a pinch of black pepper.
9. Cook until the onion is softening with browned edges, about 3 minutes. Add peppers and cook until tender-crisp and a little blistered, 5–7 minutes.
10. Add the remaining spice mix and toss 30 seconds until it smells toasty.
11. Return tofu to the pan. Add 2 tbsp lime/lemon juice and toss 30–60 seconds to glaze everything lightly. Taste and adjust with more citrus and black pepper.
12. Portion rice into 3 containers.
13. Divide tofu + pepper/onion mix over the rice.
14. Add cilantro/avocado/yogurt at serving time (especially avocado so it stays fresh).

Notes

Low-sodium note: Use no-salt-added chili powder and skip salty bottled fajita/seasoning packets. Brightness (lime/lemon) + toasted spices does the heavy lifting. Veg add-ins: Mushrooms or zucchini can go in with the peppers. Broccoli/green beans need a 3–5 minute head start before peppers. Storage: Refrigerate up to 4 days. Reheat covered so the rice steams; finish with fresh lime/lemon to wake it up.