"Have you heard of the Mexicana Vegana (Mexican Vegan) food trend that’s been growing in popularity? I’m a huge fan! It combines bold, fresh Mexican flavors with delicious meatless dishes to create recipes like my Tofu Burrito Bowls. I top my bowls with Mori-Nu Silken Tofu that I simmer with smoky chipotles in adobo, cumin, garlic and cilantro to infuse it with plenty of rich flavor. @morinutofu is a great alternative to meat, eggs and dairy. I love the boost of plant-based protein that it brings to these vegan burrito bowls! Ready to jump on the #MexicanaVegana trend? #morinu_partner #morinutofu #shelfstable #vegan #vegetarian Here’s the recipe: Tofu Burrito Bowls (makes 2 servings): Ingredients: 1 package (12.3 oz) Mori-Nu Silken Tofu Lite Firm 1 tablespoon olive oil 2 cloves garlic, minced 1 chipotle pepper in adobo 1 teaspoon adobo sauce from the can ¾ teaspoon cumin 2 tablespoons tomato paste ¼ teaspoon salt ½ cup water ½ cup black beans, drained 2 tablespoons cilantro ½ cup brown rice or quinoa Toppings: avocado slices, cherry tomatoes, cilantro, vegan Mexican cheese, lime wedges Directions: Cut the tofu into 6 slices and press down on them with paper towels to absorb any water. Heat the oil in a pan over medium high heat and add the tofu. Cook a few minutes on each side until golden, and then break the tofu into small pieces with a spatula. Stir in the garlic, chipotle pepper, adobo sauce, cumin, tomato paste, salt, and water and simmer 5 minutes until thickened. Stir in the black beans and cilantro. To assemble the bowls, arrange ½ cup brown rice or quinoa in each bowl and top with the tofu mixture. Add desired toppings such as avocado, cherry tomatoes, cilantro, cheese, and lime wedges. Check out www.morinu.com (link in profile @thefoodiephysician) to see all of their tofu varieties!"