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.
Mexican tofu, chipotle black beans & fresh lime
A feast with Mexican flair! Spiced tofu, pan-sizzled until crisp, joins a limey tomato-sweetcorn salsa and smoky stewed black beans. We fan avocado slices over the top, and garnish with fresh lime.
Prep in 10
1/3 daily fibre
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 0 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 2 tsp chipotle paste (chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander)
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 150g firm tofu (use half) (Soya) (Water, Soya Beans, Nigari)
- 110g baby plum tomatoes (use half)
- 1 unwaxed lime (use half)
- 240g black beans (drained) (use half) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 1 little gem lettuce (use half)
- 140g sweetcorn (drained) (use half) (Sweetcorn, water, salt)
- 1 tbsp tomato puree (use half)
- 1 avocado (use half)
Nutritional Information
Calories: 488
Protein: 17g
Carbs: 41g
Fat: 30g
Ingredients
- 1 unwaxed lime
- 1 avocado
- 1 onion
- 1 little gem lettuce
- 240g black beans (drained) (Black Beans, Water, Salt, Firming Agent (Calcium Chloride))
- 150g firm tofu (Soya) (Water, Soya Beans, Nigari)
- 2 tbsp Mindful Chef Mexican spice mix (Oregano, Cumin, Coriander, Smoked Paprika)
- 110g baby plum tomatoes
- 1 handful of fresh coriander
- 140g sweetcorn (drained) (Sweetcorn, water, salt)
- 1 tbsp tomato puree
- 1 tbsp chipotle paste (chipotle chilli (34%), fresh onion, tomato puree, vinegar, fresh garlic, salt, coriander)
Nutritional Information
Calories: 466
Protein: 17g
Carbs: 41g
Fat: 27g
Mexican tofu, chipotle black beans & fresh lime
A feast with Mexican flair! Spiced tofu, pan-sizzled until crisp, joins a limey tomato-sweetcorn salsa and smoky stewed black beans. We fan avocado slices over the top, and garnish with fresh lime.
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Cooking Instructions
- Peel and finely chop the onion. Cut the tomatoes in half. Roughly chop the coriander. Quarter the lime. Drain the sweetcorn.
- To make a tomato salsa; place just 1/4 of the red onion, 1/4 of the plum tomatoes, 1/4 of the coriander and 1/4 of the sweetcorn into a medium-sized bowl. Squeeze the juice from just 1/4 of the lime over the top, season with sea salt and black pepper. Mix and reserve for later.
- Thinly slice the gem lettuce. Cut the avocado in half, destone, peel and thinly slice. Drain the tofu, pat dry with paper towel and dice into cubes. Place in a bowl with half the Mexican spice and a pinch of sea salt. Combine.
- Heat a small frying pan with 1 tsp oil on a medium-high heat. Add the tofu and cook for 6-7 mins until turning crispy and piping hot.
- Meanwhile, heat a medium frying pan with 1 tsp oil on a medium heat, add the remaining onion and cook for 2 mins until softening, add the remaining spice, tomatoes, sweetcorn and coriander. Drain and rinse the black beans and add to the pan.
- Cook for 1 min then add the tomato puree, chipotle and a splash of water. Simmer for 3-4 mins, until piping hot.
- Serve the lettuce between two plates. Spoon the Mexican beans and the tofu alongside. Scatter the salsa over the top of the beans. Serve the avocado over the top and season with sea salt and black pepper. Squeeze the remaining lime juice over the top.
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