Black bean, tofu & avocado rice bowl

Mix up your midweek meals with this vegetarian Mexican brown rice and grilled tofu dinner – swap for chunks of chorizo to make it meaty

  • Prep:20 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 546
  • fat 25g
  • saturates 4g
  • carbs 48g
  • sugars 4g
  • fibre 14g
  • protein 25g
  • salt 0.8g


  • 2 tbsp olive or rapeseed oil
  • 1 red onion, chopped
  • 3 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 x 400g cans black beans, drained and rinsed
  • zest 2 limes, then 1 juiced, the other cut into wedges to serve
  • 396g pack tofu, halved through the centre, then chopped into small chunks
  • 2 tsp smoked paprika
  • 2 x 200g pouches cooked brown rice
  • 2 small ripe avocados, halved, stoned, peeled and chopped
  • small bunch coriander, leaves only
  • 1 red chilli, thinly sliced (optional)


Make it meaty

Swap the tofu for some smoky chunks of chorizo – slice 50g per person, removing the papery skin, and sizzle in a frying pan until the juices run into the pan. If your chorizo is spicy, you may want to serve the dish with a blob of soured cream to temper the heat.


  1. Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.

  2. While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.

  3. Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.

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