Fiesta Tofu Burrito Bowls

Nutrition per serve

Ingredients

• 150g jasmine rice
• 200g peanut satay tofu
• 10g Mexican seasoning
• 1bunch coriander
• 380g black beans
• 1pcs avocado
• 10ml tomato sauce
• 15ml olive oil
• 10ml mayonnaise
• 5ml white wine vinegar

Method

1. Step 1 — Cook rice
   Check your avocado is ripe before starting this recipe (see Cooking tip). Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Marinate tofu
   Meanwhile, cut the tofu into 3cm chunks. Combine 1 tsp Mexican seasoning (see Make it milder), 2 tsp tomato sauce and 1 tsp olive oil in a large bowl. Add the tofu and toss to coat.
3. Step 3 — Make sauce
   Finely chop the coriander, including the stems. Combine 1 tsp coriander, 1 tsp Mexican seasoning*, 2 tsp mayonnaise and 2 tsp water in a bowl and season with salt and pepper. Drain and rinse half the beans*. Cut the avocado into 2cm chunks.
4. Step 4 — Warm beans
   Heat 1 tsp olive oil in a medium frypan over medium-high heat. Add the beans and cook, stirring, for 1-2 mins until warmed through. Transfer to a bowl, reserving the pan. Add 1 tsp coriander and 1 tsp white wine vinegar to the beans, season with salt and pepper and toss to combine.
5. Step 5 — Warm tofu and serve up
   Heat 2 tsp olive oil in the reserved pan over medium heat. Cook the tofu for 2 mins each side or until golden and warmed through. Divide the rice, beans, avocado and tofu among bowls and drizzle with the sauce. Scatter over the remaining coriander and enjoy!
6. Step 6 — Make it milder
   Our Mexican seasoning has a mild chilli kick. If you aren't keen on too much spice, adjust the amount to taste in the tofu marinade and/or omit it from the sauce.

Allergens

Eier, Sulfit, Gluten, Peanut, Sojabohnen, Wheat