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)
- 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.
- 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.
- 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.