Black bean and rice salad with spiced tofu
I wanted to use up some leftovers in my fridge so I came up with this black bean and rice salad with spiced tofu. It’s simple, delicious and healthy. Perfect for vegans, vegetarians and those who are on dairy-free, gluten-free, nut-free, egg-free and detox diets. Also, it’s nice warm, lukewarm or cold – so you can take it with you in your lunchbox or for picnics and trips, or serve it at parties.
Ingredients
Method
- Drain the tofu, pat-dry then cut it into 2cm cubes.
- Mix the oil, turmeric, cayenne and soy, then toss the tofu with this mixture and set aside.
- Finely cop the onion and garlic. Heat the oil in a large frying pan and gently sauté the onion and garlic.
- Add the spices, stir for a minute then add the tomatoes. Put the lid on and gently sauté for a few minutes, until the tomatoes have softened a bit.
- Add the beans and corn kernels. Cook for a minute then stir in the cooked rice. Cook over low heat and covered for a few minutes to warm through. Turn off the heat, keep the rice mixture covered.
- Meanwhile, heat some oil in another frying pan and cook the tofu on each side – this should take about 5 minutes.
- Add the coriander leaves and tofu to the rice mixture, season with salt and pepper to your liking, then gently toss.