Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive or rapeseed oil
  • 1 red onion , chopped
  • 3 garlic cloves , crushed
  • 2 tsp ground cumin
  • 2 x 400g cans black beans , drained and rinsed
  • zest 2 limes , then 1 juiced, the other cut into wedges to serve
  • 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
  • small bunch coriander , leaves only
  • 1 red chilli , thinly sliced (optional)

Instruction

  • 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.