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Tex-Mex tofu bowls recipe

60 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
Healthy
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

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.

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