Skip to content
Tex-Mex tofu bowls recipe

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


  • 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

  • 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


  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.

See more Healthy recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.