Smoky Tofu Fajita Bowl
Ingredients
Rice and Corn
- 150 g Rice
- 2 Corn cobs kernels removed
- 100 g Baby spinach
Tofu
- 300 g Firm tofu torn into chunks
- Mexi Spices 1/4 tsp ground cumin, ½ tsp ground coriander, ½ tsp smoked paprika, ¼ tsp dried oregano, ¼ tsp garlic powder
- 1/2 tsp Neutral oil
- 1 Tbsp Chipotle sauce (or other hot sauce)
Veggies
- 1 Capsicum thinly sliced
- 1/2 Brown onion thinly sliced
- 1/2 tsp Oil
Guacamole
- 1/2 Avocado
- 1/2 tsp White vinegar
- 1 handful Coriander roughly chopped
Pantry Staples ^
Instructions
- Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of unsalted water to the boil.
- Add rice to pot of boiling water. Bring back to boil and cook rice for about 25 minutes, or until grains are tender. Remove kernels from corn cob and add for final 3 minutes of cook time. Drain well through a sieve, return to pot and toss through baby spinach.
- Pat tofu dry, tear into chunks and toss on a lined oven tray with spices and oil. Season with salt and bake in oven for about 20 minutes, until golden.
- Thinly slice capsicum and onion. Heat oil in a fry pan on high heat. Add capsicum, onion and a pinch of salt and cook for about 5 minutes, until tender and caramelised.
- Remove flesh from avocado and place in a medium bowl with a pinch of salt and vinegar. Mash well with a fork and season to taste with salt and pepper. Roughly chop coriander and add half to avocado. Set remaining half aside for serving.
- When tofu is cooked, remove from oven and toss through chipotle sauce
- Top rice with tofu, veggies and guacamole. Sprinkle over remaining coriander.