Sometimes you just crave a bowl of loads of different things or you have bits in your fridge to use up and then it turns into a buddha bowl of amazing goodness. This is kinda that. I had a burrito bowl in my mind and I wanted all the mexican flavours. So here is the recipe for my mexican black bean and tofu buddha bowl! Topped with a zesty cilantro and parsley gremolata dressing.
Firstly make your black beans. I buy them already cooked in cartons and you can buy them really cheap in the supermarket. They are so good for you, full of protein and taste delicious when mixed with onion, garlic and spices.
Next comes the cajun spiced tofu. You’ll know if you follow my Instagram that I am a big fan of Tofoo tofu products. The tofu is extra firm and you don’t need to wait ages to squeeze the water out, just use it straight away. Whichever tofu you use try and get firm/extra firm as it’ll hold its shape better. If you can’t get your hands on any then you’ll want to do the chopping board and books on top trick till you’ve squeezed some water out.
Once the black beans are cooking you can start your tofu. I cut it into squares and then fry in a little oil and cajun spice. If you can’t find any cajun spice you can make your own mixing paprika, cayenne pepper, oregano, garlic powder, salt and pepper.
Once the beans and tofu are cooked, which should take less than 15 minutes you can start to assemble your bowl. I used cold sweetcorn but if you want it hot just boil it in a pan or cook in the microwave. I like my sweetcorn really sweet and I am a big fan of this one. Also buying it in tins makes it super easy and quick.
Next chop some red cabbage up, place all the ingredients in a bowl and make your gremolata dressing. Drizzle over the top, add a handful of tortilla chips, wedge of lemon and dig in!
As always if you make this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
- 1 red onion
- 2 garlic cloves
- 1 carton cooked black beans
- 1 tsp cumin
- 1/2 cup vegetable stock
- 1 block / ~280g extra firm tofu
- 1 tbsp cajun spice
- 1 tin/ ~185g sweetcorn
- 1/4 red cabbage
- 2 big handfuls tortilla crisps
- Handful fresh coriander
- Handful fresh parsley
- 1 lime
- 1/2 lemon
- 2 tbsp olive oil
Finely chop the onion and garlic and fry in some oil in a frying pan on medium heat. Once cooked add the cumin, black beans and vegetable stock. Lower the heat and let it gently cook.
Fry a tbsp oil and cajun spice in a separate pan. Cut the block of tofu into 16 square pieces. Once the pan is hot place the tofu in. Turn the tofu occasionally so it cooks on all sides.
Finely chop the coriander and parsley and place in a small bowl. Add juice from 1/2 a lime and 1/2 a lemon. Add the olive oil and stir. Season with salt and pepper.
The beans are done when they have thickened and are soft. The tofu should be lightly browned and covered in the spices. Take off the heat.
Build your bowls by adding the black beans, tofu, sweetcorn, cabbage and tortilla crisps. Drizzle over the dressing and serve with extra lime slices.
I used Tofoo naked tofu.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1097mgCarbohydrates: 45gFiber: 9gSugar: 4gProtein: 21g