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Tex-Mex tofu bowls recipe

Tex-Mex tofu bowls recipe

3 ratings

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
  • Vegan
  • Vegetarian
  • Dairy-free

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
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    2030kj
    483kcal
    24%
  • Fat

    14g 19%
  • Saturates

    3g 16%
  • Sugars

    8g 9%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 60.5g Protein 22.5g Fibre 17.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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