Tex-Mex tofu bowls recipe
Use leftover scrambled tofu in this colourful Tex-Mex bowl. Wholegrain rice and quinoa are topped with black beans, tofu, crispy tortilla chips, and a fresh corn salsa for a healthy midweek family meal.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 483 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2½ tsp vegetable oil
- 200g tin sweetcorn, well drained
- 100g cherry tomatoes, quartered
- 1 small red onion, finely diced
- 15g fresh coriander, most finely chopped
- 1 lime, ½ juiced, ½ cut into wedges
- 2 mini plain tortilla wraps, cut into triangles
- ½ tsp smoked paprika
- 2 x 250g packs microwave wholegrain rice with quinoa
- 2 spring onions, finely sliced, green and white parts separated
- ¼ tsp ground cumin
- 300g reserved scrambled tofu
- 400g tin black beans, drained and rinsed
- ¼ iceberg lettuce, finely shredded
Each serving contains
- Energy
- 2030kJ 483.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 1.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 60.5gProtein 22.5gFibre 17.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Make a salsa. Heat a griddle or frying pan over a medium heat. Add ½ tsp oil and the sweetcorn and griddle for 8-10 mins, turning frequently, until tender and beginning to char; set aside to cool. Transfer to a bowl and toss with the tomatoes, onion, most of the coriander and the lime juice. Season and set aside.
- Tip the tortilla triangles into a large bowl. Drizzle over 1 tsp oil and toss to coat. Sprinkle over half the paprika, season with salt and toss to coat again. Arrange on a large, lined baking sheet and bake for 6-8 mins until crisp and golden. Set aside to cool. Heat the rice and quinoa mix to pack instructions.
- Meanwhile, heat 1 tsp oil in a large nonstick frying pan over a medium heat. Soften the white part of the spring onions for 1 min. Add the cumin and remaining paprika, and cook for 1 min more. Add the tofu scramble and black beans, and heat through for 2 mins. Remove from the heat and stir through the green spring onions.
- Divide the rice and quinoa mixture between 4 bowls. Top with the shredded lettuce, corn salsa, tofu mix, tortilla chips and remaining coriander. Serve with lime wedges for squeezing over.
- Cook once, eat twice tip: Use leftovers from our Tofu scramble with mushrooms and tomatoes to make this recipe.
- See more Healthy recipes
