Tofu and Vegetable Brazilian-Style Rice Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A colorful, vibrant rice bowl inspired by Brazilian street food flavors, with marinated grilled tofu, black beans, and sautéed vegetables. This brazilian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs lime juice, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 14 oz, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3 tbsp, divided olive oil
• 3 cups cooked white rice
• 1 can (15 oz), drained and rinsed canned black beans
• 1 medium, diced red bell pepper
• 1 medium, diced yellow onion
• 2, minced garlic cloves
• 1 cup, halved cherry tomatoes
• 1/4 cup chopped fresh cilantro
• to taste salt
• to taste black pepper

Instructions

1. Step 1: In a bowl, toss 14 oz cubed firm tofu with 2 tbsp lime juice, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tbsp olive oil, and a pinch of salt and black pepper. Let marinate for 15 minutes.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the marinated tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and slightly crisp.
3. Step 3: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 1 medium diced yellow onion and 2 minced garlic cloves, sauté for 3 minutes until fragrant.
4. Step 4: Add 1 medium diced red bell pepper and 1 cup halved cherry tomatoes to the pan, cooking for another 5 minutes until vegetables are tender but still vibrant.
5. Step 5: Stir in 1 can (15 oz) drained and rinsed black beans and cook for 2 more minutes until heated through.
6. Step 6: To assemble, divide 3 cups cooked white rice into bowls, top with the sautéed vegetable and black bean mixture, then add the grilled tofu cubes on top. Garnish with 1/4 cup chopped fresh cilantro before serving.