Tofu & Black Bean Burrito Bowl
Lunch · Mexican · Ready in 20 min · Serves 2
Smoky pan-fried tofu and black beans over rice with peppers. A Mexican-style burrito bowl, no tortilla needed, carrying 36g of plant protein.
Per serving
- Calories
- 615
- Protein
- 36 g
- Carbs
- 75 g
- Fat
- 19 g
- Fibre
- 16 g
Vitamins and minerals, % of a day’s needs
- Iron44%
- Vitamin D0%
- B120%
- Zinc37%
- Magnesium40%
- Omega-330%
- Folate36%
- Potassium19%
- Vitamin C120%
- Riboflavin12%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 280 g Firm tofu
- 240 g Canned black beans, drained
- 250 g Cooked rice
- 150 g Bell pepper, sliced
- 100 g Canned tomatoes
- 1 tsp Smoked paprika
- 1 tsp Ground cumin
- 1 tbsp Olive oil
- 0.5 whole Lemon
- 0.5 tsp Salt
Method
- 1
Warm 1 tbsp olive oil in a pan over medium-high heat, add the 280g firm tofu in chunks with 1 tsp smoked paprika and 0.25 tsp salt, and fry for 5 minutes until golden on the edges.
- 2
Add the 150g sliced bell pepper and 1 tsp ground cumin and cook over medium heat for 3 minutes until the peppers soften.
- 3
Stir in the 240g drained black beans, 100g canned tomatoes and remaining 0.25 tsp salt and simmer over medium-low heat for 3 minutes until thickened.
- 4
Divide the 250g cooked rice between two bowls, spoon over the tofu and beans, and squeeze over the juice of half a lemon.
