This recipe might look really long and complicated but it can actually be put together in under 20 minutes – it’s that easy!
INGREDIENTS (serves 2)
For the bowls:
- 200g firm tofu, cut into cubes
- 1 tsp paprika
- ½ tsp garlic powder
- ¼ tsp chilli powder
- ½ tsp salt
- ½ can black beans, drained and rinsed
- Red cabbage, thinly sliced
- 1 tbsp apple cider vinegar
- 1-2 tbsp olive oil
For the rice:
- ½ cup uncooked brown rice (or use a microwaveable pack)
- 1 tsp lime juice
- Handful of chopped coriander
For the tomato and corn salsa:
- 200g cherry tomatoes, cut into quarters
- ½ can sweet corn
- ¼ red onion, diced
- 1 tbsp lime juice
- Salt and pepper to taste
For the guacamole:
- 1 avocado
- 1 tbsp lime juice
- ½ tsp garlic powder
- ¼ red onion, diced
- Salt to taste
METHOD
For the tofu:
- Toss the cubed tofu in the garlic powder, chilli powder, paprika, salt and 1 tbsp olive oil.
- Heat some oil in a pan and cook the spiced tofu over a medium heat for 3-5 minutes until it’s nicely browned.
For the rice:
- Cook the brown rice following the package instructions. Add lime juice and coriander and give it a good mix.
For the tomato and corn salsa:
- Combine the tomatoes, corn, diced onion, lime juice, salt and pepper into a small bowl and mix.
For the guacamole:
- Mash the avocado in a small bowl and then mix in the lime juice, garlic powder, diced onion and salt.
For the bowls:
- Mix the thinly sliced red cabbage with 1 tbsp apple cider vinegar and leave to sit.
- Steam the kale with a pinch of salt until it’s cooked through (about 5 minutes).
- Build your bowl starting with the steamed kale and cooked brown rice, adding the black beans, cooked tofu, tomato and corn salsa, red cabbage and guacamole.
