Jerk tofu bowl with mango, brown rice and beans

Ingredients

For 1 serving

• Tofu160 g
• Brown rice50 g
• Cooked red kidney beans70 g
• Mango80 g
• Red cabbage60 g
• Allspice1 teaspoon
• Dried thyme1 pinch
• Ginger5 g
• Garlic1 clove
• Soy sauce10 ml
• Lime juice15 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, soy,

Method

1. Rinse the brown rice and cook it in plenty of salted boiling water for 30–35 minutes, until tender; drain.
2. Meanwhile press the tofu with kitchen paper and cut it into roughly 2 cm cubes. Toss it with the allspice, thyme, grated ginger and garlic, soy sauce and half the lime juice and leave to marinate for 20 minutes.
3. Peel and dice the mango, very finely shred the red cabbage and drain and rinse the kidney beans.
4. Heat the oil in a non-stick frying pan over medium-high heat and fry the drained tofu for 8–10 minutes, turning, until golden and crisp on all sides; salt if needed.
5. Build the bowl with the rice, beans, cabbage, mango and tofu and finish with the remaining lime.