Black bean, tofu & avocado rice bowl

Black bean, tofu & avocado rice bowl

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(16 ratings)

Prep: 20 mins Cook: 25 mins


Serves 4

Mix up your midweek meals with this vegetarian Mexican brown rice and grilled tofu dinner - swap for chunks of chorizo to make it meaty

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal546
  • fat25g
  • saturates4g
  • carbs48g
  • sugars4g
  • fibre14g
  • protein25g
  • salt0.8g
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  • 2 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 red onion, chopped
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 x 400g cans black beans, drained and rinsed
  • zest 2 limes, then 1 juiced, the other cut into wedges to serve



    The same shape, but smaller than…

  • 396g pack tofu, halved through the centre, then chopped into small chunks
  • 2 tsp smoked paprika
  • 2 x 200g pouches cooked brown rice
  • 2 small ripe avocados, halved, stoned, peeled and chopped



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • small bunch coriander, leaves only
  • 1 red chilli, thinly sliced (optional)


  1. Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.

  2. While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.

  3. Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.

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Comments, questions and tips

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laurenamy20's picture
2nd May, 2019
This recipe was ok but it lacked depth of flavour and was also quite dry as also agreed by my Husband. Next time I would add dollops of guacamole, salsa and soured cream. I’d also use a tin of mixed taco beans rather than black. The ones I’m referring to come with a sauce, so they should make it more edible.
laurenamy20's picture
2nd May, 2019
This was ok but lacked depth of flavour and was quite dry which myself and my Husband were both in agreement with. I would definitely top with dollops of guacamole/salsa/soured cream next time and I’d perhaps also try it with a tin of mixed taco beans (the ones containing spicy sauce).
anniehall's picture
17th Sep, 2018
Loved this dish - I added in a few tomatoes and a dollop of guacamole on top. It was fab, will definitely make again.
16th Jan, 2017
Tasty and fragrant way of cooking tofu,the lime zest gives it a nice touch.
Minoo's picture
29th May, 2015
This dish was a first for me as I'd never cooked with tofu before. The smoked paprika really went well with the tofu, so be sure not to skip it! I think next time I'd add some tomatoes to the bean mix to add a bit more moisture.
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