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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small red onion
  • 1 clove of garlic
  • ½ tin black beans
  • 4 Tbsp corn kernels from a tin, cooked or grilled
  • ½ red pepper
  • 2 medium tomatoes or 1 handful of cherry tomatoes
  • ½ tsp paprika or chilli powder
  • ½ tsp cumin powder
  • 1 cup cooked brown rice
  • 2 Tbsp chopped coriander
  • Juice of 1 lime
  • For the tofu:
  • 1 tsp sesame oil
  • ½ tsp turmeric powder
  • 1 pinch cayenne
  • 1 Tbsp soya sauce

Method
 

  1. Drain the tofu, pat-dry then cut it into 2cm cubes.
  2. Mix the oil, turmeric, cayenne and soy, then toss the tofu with this mixture and set aside.
  3. Finely cop the onion and garlic. Heat the oil in a large frying pan and gently sauté the onion and garlic.
  4. 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.
  5. 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.
  6. Meanwhile, heat some oil in another frying pan and cook the tofu on each side - this should take about 5 minutes.
  7. Add the coriander leaves and tofu to the rice mixture, season with salt and pepper to your liking, then gently toss.