Chili tofu with coriander rice, black beans and corn

Ingredients

For 1 serving

• Tofu160 g
• White rice40 g
• Cooked black beans80 g
• Canned sweetcorn50 g
• Tomatoes80 g
• Red onion30 g
• Cilantro6 g
• Lime0.5
• Paprika1 teaspoon
• Chili powder0.5 teaspoon
• Cumin0.5 teaspoon
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

In season: July – September

Method

1. Cook the rice in plenty of salted boiling water for 12–14 minutes, until tender; drain, dress it with the juice of half the lime and half the chopped coriander and keep covered.
2. Meanwhile pat the tofu dry with kitchen paper and crumble it with your fingers into irregular pieces.
3. Heat the extra virgin olive oil in a non-stick pan over medium-high heat and fry the tofu for 8–10 minutes, stirring little, until golden and crisp; halfway through add the paprika, chilli powder, cumin and a pinch of salt.
4. Make the salsa: dice the tomatoes, finely chop the red onion and mix them with the remaining coriander, the remaining lime juice and a pinch of salt.
5. Rinse the drained black beans and sweetcorn and warm them in a small pan with a splash of water for 2–3 minutes, until hot.
6. Build the bowl with the rice, black beans, sweetcorn, tofu and tomato salsa.