Treat yourself to marinated tofu on a bed of brown rice, with a creamy herby dressing, spoonful of pico de gallo and a sprinkling of pumpkin seeds.
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Serves
4
Tofu
Roasted Red Pepper
Red Onion
Cooked Brown Rice
Pickled Jalapeño
Coriander
Parsley
Lemon
Cooked Puy Lentil
Drained Cooked Black Beans
Cherry Tomatoes
Pumpkin Seed
Serves
4
Tofu
Roasted Red Pepper
Red Onion
Cooked Brown Rice
Pickled Jalapeño
Coriander
Parsley
Lemon
Cooked Puy Lentil
Drained Cooked Black Beans
Cherry Tomatoes
Pumpkin Seed
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Step 1.
Chop the tofu into 2cm chunks. Place a non-stick frying pan on medium-high heat with 5 tbsp of oil. Once hot, add the tofu and cook until golden on all sides, 5-7 mins. Transfer to a bowl, with the zest of half a lemon and plenty of freshly cracked black pepper, set aside.
Step 2.
Add the parsley into a blender with 80ml of olive oil. Blend until smooth. Pour ⅓ of the mixture onto the tofu, mix. Season the remainder of the parsley oil with salt, pepper and lemon juice - this is the dressing.
Step 3.
Finely dice onion, drain and thinly slice the peppers. Drain and rinse the black beans. Add 2 tbsp of onion into a small bowl, set aside. Tip the rest of the onion into a large bowl with the peppers, beans and lentils.
Step 4.
Dice the tomatoes, mince the jalapeños, and finely chop the coriander. Add into the small bowl with the onions, season with salt, pepper, lemon juice and 2 tbsp of olive oil.
Step 5.
Cook the rice according to package instructions and tip into the peppers.
Step 6.
Share the rice between bowls, top with the marinated tofu, a drizzle of zingy parsley dressing, a spoonful of pico de gallo and some pumpkin seeds.
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