Black bean, tofu & avocado rice bowl

Black bean, tofu & avocado rice bowl

  • Rating: 4 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal546
fat25g
saturates4g
carbs48g
sugars4g
fibre14g
protein25g
salt0.8g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
MAKE IT MEATY

Swap the tofu for some smoky chunks of chorizo – slice 50g per person, removing the papery skin, and sizzle in a frying pan until the juices run into the pan. If your chorizo is spicy, you may want to serve the dish with a blob of soured cream to temper the heat.

Goes well with

Recipe from Good Food magazine, May 2015

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    Overall rating

    Rating: 4 out of 5.17 ratings

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