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  1. Home
  2. tofu recipes

Black bean, tofu & avocado rice bowl

Jam packed vegetarian dish full of flavour and guaranteed to feel you full and satisfied. - by Chantal Walsh
  • 08 Feb 2016
Black bean, tofu & avocado rice bowl
Cook: 30 Minutes - easy - Serves 4 - Vegetarian - Vegan - gluten-free - nut-free - dairy-free - egg-free - pregnancy-safe
Proudly supported by
Jam packed vegetarian dish full of flavour and guaranteed to feel you full and satisfied.

Ingredients

2 tbsp olive

1 red onion, chopped

3 garlic cloves, crushed

2 tsp ground cumin

2 × 400 g cans black beans, drained and rinsed

zest 2 limes, then 1 juiced, the other cut into wedges to serve

396 g pack tofu, halved through the centre, then chopped into small chunks

2 tsp smoked paprika

2 x 200 g pouches cooked brown rice

2 small ripe avocados, halved, stoned, peeled and chopped

1 small bunch coriander leaves only

1 red chilli, thinly sliced (optional)

Method

  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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