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PREP 10 MIN · COOK 10 MIN
DF · EF · GF · NS · NF · VE · V
INGREDIENTS
SERVING 1

  • 120g firm tofu
  • 12 can of kidney beans (14 oz can) drained & rinsed
  • 12 tsp Mexican spice mix (a mix of ground cumin, paprika & chilli pepper)
  • 2 tbs water
  • salt & pepper to taste
  • 12 cup (80g) microwave brown rice cooked according to packet directions
  • 14 avocado diced
  • 100g cherry tomatoes halved
  • 12 Lebanese cucumber diced
  • 12 lime
  • 34 cup natural corn chips (low salt)
METHOD
This method is based on 1 serving
  1. Wrap tofu in paper towel and press under a weight (eg.tins of beans on a board) to remove excess water. Cut into slices, then triangles.

     

  2. Heat a non-stick skillet over medium heat. Add tofu and cook for 6 minutes, turning half way through, until golden and set aside.

     

  3. In same skillet, add beans, spice and water, season with salt and pepper and mix well. Cook for a few minutes until warmed through and thickened.

     

  4. Place rice in serving bowl. Arrange beans, avocado, tomatoes, cucumber and tofu around the bowl and season with salt and pepper. Squeeze over lime and serve with corn chips.

     

NUTRITIONAL INFORMATION
Based on 1 serving
Energy (kJ) 2526
Energy (cals) 602
Protein 27.5g
Fat 24.5g
Sat. Fat 4g
Carbs 58g
Sugar 7.2g
Fiber 18.6g
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