Mexican-spiced Tofu with Chipotle Black Beans & Orange Coriander Salsa

Serving size

1 person 2 people 4 people

Ingredients

1 tbsp maple syrup (use half)

(maple syrup(100%))
1 onion (use half)
1 garlic clove (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
230g black beans (use half)

(Rehydrated black beans, water, salt.)
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
1 tbsp Mexican spice mix (use half)

(Oregano, Smoked Paprika, Coriander, Cumin)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
1 handful of fresh coriander (use half)
75g seasonal tomatoes (use half)
1 orange (use half)
1 unwaxed lime (use half)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	466Kcal
	352kJ	1948kJ
Fat	3.1g	17g
of which saturates	0.5g	2.5g
Carbohydrates	10g	53g
of which sugars	3.4g	19g
Protein	6.2g	35g
Salt	0.16g	0.89g
Fibre	3.1g	17g

Ingredients

1 orange
1 tbsp maple syrup

(maple syrup(100%))
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
230g black beans

(Rehydrated black beans, water, salt.)
1 tbsp chipotle chilli paste (use half)

(Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
75g seasonal tomatoes
1 tbsp Mexican spice mix

(Oregano, Smoked Paprika, Coriander, Cumin)
1 handful of fresh coriander
1 unwaxed lime
200g passata

(tomatoes, salt, citric acid)
2 garlic clove
1 onion

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	464Kcal
	352kJ	1941kJ
Fat	3.1g	17g
of which saturates	0.5g	2.5g
Carbohydrates	10g	52g
of which sugars	3.3g	18g
Protein	6.3g	35g
Salt	0.15g	0.83g
Fibre	3.1g	17g

Back

Vegan High protein 1/3 daily fibre 4 of 5 a day New Low sat fat Nutrient dense Smaller portion

Mexican-spiced Tofu with Chipotle Black Beans & Orange Coriander Salsa

Prep time: 20 mins

Total time: 30 mins

Cuisine: Mexican

Food group: Vegan

We've given this Mexican-inspired feast a vegan twist with our protein-rich tofu, coated in a warm blend of spices and sticky maple syrup, then pan-fried until golden. Dish it up alongside smoky chipotle black beans and a vibrant orange coriander salsa, for the perfect bite.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a medium frying pan, a medium saucepan, a small bowl & a sieve

Do the prep

Finely dice the onion. Roughly dice the tomatoes. Reserve 1 orange wedge, then peel and dice the remaining into 1cm chunks. Roughly chop the coriander. Finely chop or crush the garlic. Drain and rinse the beans
In the small bowl, combine half the onion with the tomatoes, orange, half the coriander, the juice from half the lime, half the vinegar and a pinch of salt and pepper. Set aside

Fry the tofu

Drain the tofu, pat dry with paper towel and tear into 2cm chunks
Heat the medium frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until golden
In the final 1 min, add half the Mexican spice and season with salt and pepper. Remove from the heat, add half the maple syrup and toss to coat the tofu

Build the beans

Meanwhile, heat the medium saucepan with 1 tsp olive oil on medium heat. Once hot, add the onion and cook for 3-4 mins, then stir in the garlic, the half pack of chipotle paste (use less for less heat) and the remaining Mexican spice. Cook for 2 mins
Add the remaining vinegar and cook for 30 secs, then add the passata, beans, 80ml water (40ml for 1 person), the remaining maple syrup and the juice from the reserved orange wedge. Bring to a simmer and cook for 3-4 mins, until thickened. Season with salt and pepper

Plate up

Share the chipotle beans between bowls, topped with the spiced tofu and orange coriander salsa
Sprinkle with the remaining coriander and garnish with the remaining lime, cut into wedges