Smoky Tofu Fajita Bowl
If you’re looking for a delicious and nutritious meal which fuels your body while supporting your skin health, this the perfect option! Packed with plant-based protein, fibre-rich veggies and healthy fats from avocado, this dish is a fantastic addition to your routine.
Ingredients
Rice
- 1/2 cup brown rice
- 1 corn cob kernels removed (or half a cup frozen)
- 50 g baby spinach
Tofu
- 300 g firm tofu torn into chunks
- Mexi spices ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp smoked paprika, ¼ tsp dried oregano, ¼ tsp garlic powder
- 1/2 tsp oil ^
- 1 Tbsp chipotle sauce (or any other hot sauce)
Vegetables
- 1 capsicum thinly sliced
- 1/2 brown onion thinly sliced
- 1/4 tsp oil ^
Avocado
- 1/2 avocado
- 1/2 tsp vinegar ^
To serve
- 1 bunch coriander leaves picked
Instructions
- Before you start: Preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of unsalted water to the boil.
- Cook rice & corn: Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Remove kernels from corn and add for final 3 minutes of cook time. Drain well through a sieve, return to pot and toss through baby spinach.
- Cook tofu: Pat tofu dry, tear into chunks and toss on a lined oven tray with measure of spices and oil. Season with salt and bake in oven for about 20 minutes, until golden.
- Prep & cook vegetables: Thinly slice capsicum and onion. Heat oil in a frypan on high heat. Add capsicum, onion and a pinch of salt and cook for about 5 minutes, until tender and caramelised.
- Prep avocado: Remove flesh from avocado and place in a medium bowl with a pinch of salt and vinegar. Mash well, and season to taste with salt and pepper. Set aside for serving.
- Finish tofu: When tofu is cooked, remove from oven and toss through chipotle sauce.
- Serve: Top rice with tofu, vegetables and avocado. Sprinkle over coriander
