Mexican Beans with Tofu

A dish to transport you straight to the bustling streets of Mexico, where every bite is a celebration of flavor.

INGREDIENTS

• 80g dry white rice

• 1 Tbsp olive oil

• 150g firm tofu

• ½ tsp of each ground paprika, ground coriander, salt, and oregano

• ¼ t of each cinnamon, black pepper, and smoked paprika

• 3 cloves of garlic, diced

• ½ red chilli, diced

• 1 handful coriander, stalks diced and leaves kept for garnish

• ½ tsp cumin seeds

• 2 tins of black beans, drained and washed

• ½ c corn kernels, can use either frozen or canned

• 300g salsa

• ½ cup of water

• ¼ cucumber, cut into cubes

• Juice from ½ lemon

METHOD

1. Prepare rice as per packet instructions.

2. While the rice is cooking, in a small bowl add paprika, coriander, salt, oregano, cinnamon, black pepper, and smoked paprika. Mix and set aside.

3. Heat a frying pan to a medium-high heat. Add half the portion of olive oil and brown the tofu, breaking it up as you go.

4. Add one heaped teaspoon of the spice mix. Stir fry for one minute. Season with salt and then set aside.

5. In the same pan, add the remaining olive oil. Then fry the garlic, chilli, diced coriander stalks, and cumin seeds for two minutes or until aromatic.

6. Add the beans and corn. Fry for two minutes.

7. Season with salt and add the remaining spice mix.

8. Add the salsa and water to the pan. Reduce to a low heat and simmer for about 5 minutes or until the liquid is reduced. Sprinkle through the coriander leaves.

9. Serve the tomato bean mix on the cooked rice and top with tofu, cucumber, and lemon juice.

Serves Two.

Nutritional Information: per serving

Calories: 650kcal

Protein: 30g

Fat: 13g

Carbohydrate: 101g