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Smoky Tofu and Black Bean Rice Bowls
A 396g block of tofu cuts into small chunks and fries with smoked paprika until the edges char, while red onion, garlic, and two teaspoons of cumin soften in a separate pan before the black beans go in. Two pouches of pre-cooked brown rice microwave while both pans finish. Chopped avocado and sliced red chilli layer on top at the table. Four bowls in 30 minutes, no soaking, no long simmers — just pantry cans and a pouch of rice doing the heavy work.
Equipment
- Oven
- Skillet
- Baking sheet
- Microwave
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
- 1Heat the grill to high. Warm 1 tablespoon of oil in a frying pan over medium heat. Add the chopped red onion and cook, stirring occasionally, for about 5 minutes until softened.
- 2Stir in the crushed garlic and cook for 30 seconds until fragrant. Mix in the ground cumin and drained black beans. Cook for another 5 minutes until the beans are heated through and begin to pop.
- 3Remove the pan from the heat. Stir in the lime zest and juice, then season with salt and pepper to taste.
- 4Place the chopped tofu in a bowl and gently toss it with the remaining 1 tablespoon of oil, smoked paprika, and a pinch of salt and pepper. Spread the coated tofu pieces evenly on a foil-lined baking tray. The foil prevents the tofu from sticking and makes cleanup much easier.
- 5Place the tray under the hot grill and cook for 5 minutes on each side until the tofu is charred all over.
- 6Warm the brown rice according to the package directions and divide it among serving bowls. Spoon the black bean mixture and charred tofu over the rice, then top with the chopped avocado and lime wedges.
Notes
- Prep: You'll need two limes for this recipe. Zest both, juice one for the beans, and cut the second into wedges for serving.
- Spice: Top your bowl with thinly sliced red chilli or a handful of fresh cilantro if you want an extra kick of heat.
- Make ahead: The black bean mixture and charred tofu keep well in the fridge for up to 3 days. Reheat gently before assembling your bowls.
