Black bean, tofu & avocado rice bowl

• olive or rapeseed oil↗2 tbsp tbsp
• red onion↗1

  chopped

• garlic cloves↗3

  crushed

• ground cumin↗2 tsp tsp
• black beans↗2 x 400g cans

  drained and rinsed

• limes↗zest 2

  zest 2, then 1 juiced, the other cut into wedges to serve

• pack tofu↗396g g

  halved through the centre, then chopped into small chunks

• smoked paprika↗2 tsp tsp
• cooked brown rice↗2 x 200g pouches
• small ripe avocados↗2

  halved, stoned, peeled and chopped

• coriandersmall bunch

  leaves only

• red chilli↗1

  thinly sliced (optional)

Step-by-step instructions

1. 1

   Heat the grill to High. Heat 1 tbsp oil in a frying pan, add the onion and cook, stirring, for 5 mins or so until soft. Add the garlic and sizzle for 30 secs more, then stir in the cumin and black beans. Cook for 5 mins until the beans start to pop and are hot through. Stir through the lime zest and juice, and season.

2. 2

   While the beans cook, put the tofu in a bowl and gently toss through the remaining oil, the paprika and some seasoning. Line a baking tray with foil and arrange the tofu on top. Cook under the grill for 5 mins each side until charred all over.

3. 3

   Heat the rice following pack instructions, then divide between bowls. Top with the beans, tofu, avocado, coriander and a wedge of lime. Add a few slices of chilli too, if you like it spicy.