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Black Bean, Tofu and Avocado Rice Bowl
A hearty bowl of spiced black beans, charred tofu, and creamy avocado served over warm brown rice. Using pre-cooked rice pouches makes this a fast, satisfying meal that comes together quickly. It is perfect for a busy weeknight dinner when you need something filling but do not have hours to spend in the kitchen. The smoky paprika tofu and earthy cumin beans contrast beautifully with the bright citrus and fresh avocado.
Ingredients
- 2 tbsp olive or extra virgin rapeseed oil
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 2 tsp ground cumin
- 2 x 400g cans black beans, drained and rinsed
- 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
- 1 red chilli, thinly sliced (optional)
Instructions
- 1Turn the grill to high heat. Warm one tablespoon of oil in a frying pan, then add the chopped red onion and cook for about five minutes until softened.
- 2Stir in the crushed garlic and cook for thirty seconds. Mix in the ground cumin and drained black beans, cooking for another five minutes until the beans are heated through and begin to pop.
- 3Remove the pan from the heat, stir in the lime zest and juice, and season with salt and pepper to taste.
- 4Place the chopped tofu in a bowl and gently toss it with the remaining tablespoon of oil, smoked paprika, and a pinch of seasoning. Spread the coated tofu pieces evenly on a foil-lined baking tray.
- 5Place the tray under the hot grill and cook for five minutes on each side until the tofu is charred all over.
- 6Warm the brown rice according to the package directions and divide it into serving bowls. Spoon the black bean mixture and charred tofu over the rice, then finish with chopped avocado, fresh coriander, lime wedges, and sliced red chilli.