Mexican Tofu and Avocado Rice Bowl
Plant-based bowls allow you to mix lots of colourful ingredients and flavours, making for some very yummy lunches or dinners. This Mexican-inspired bowl combines fresh vegetables, tofu and rice with spices for a healthy, nutritious and tasty meal.
This recipe creates 4 bowls.
2 tins of black beans, drained and rinsed
400g brown rice (can be from a ready-made packet)
396g tofu, cut into small chunks
2 tbsp oil
1 chopped onion
3 garlic cloves, crushed
2 tsp ground cumin
Zest of 2 limes
Juice of 1 lime
2 tsp smoked paprika
2 avocados, sliced
Handful of coriander
1 red chilli (optional)
1. Heat the grill to High.
2. Sauté the onion until soft in a frying pan with a tablespoon of oil. Add the garlic for 30 seconds, then stir in the cumin and black beans. Cook until the beans start to pop and are hot all the way through (this should be about 5 minutes). Pour over the lime zest and juice, and season.
3. While the beans cook, place the tofu in a bowl and coat it with the remaining oil, paprika, salt and pepper. Lay the tofu evenly on a tray, and cook under the grill for 5 minutes or until slightly charred.
4. Heat the rice according to the instructions on the packet.
5. To serve, build the bowls starting with the rice, then add the tofu, beans, avocado, coriander. Serve with a wedge of lime and some chilli on top to add a little bit of spice!
The best thing about bowls is that they're super customisable - I sometimes add a dollop of guacamole, salsa or coconut yogurt as a sour cream replacement or switch the tofu for sweet potato.
vegan, gluten free, nut free