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Check out the latest recommended times in our Cooking Guidelines.
Smoked Tofu, Spanish-style Rice & Roasted Peppers
Smoky Spanish flavours, served up Mindful Chef-style. Start by baking protein-rich tofu in red pesto, until deliciously crisp. Then, fan the golden tofu over a bed of Iberian rice, brightened by smoky paprika, juicy red peppers and a sprinkling of fresh herbs.
5 plants
Low sat fat
Serving size
Ingredients
- 80g brown rice (use half) (brown rice (100%))
- 1 onion (use half)
- 2 pepper
- 2 garlic clove
- 2 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh flat-leaf parsley (use half)
- 2 tsp smoked paprika (use half)
- 2 tbsp red pesto (use half) (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 225g smoked tofu (use half) (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 100g seasonal mixed tomatoes (use half)
Nutritional Information
Calories: 639
Protein: 26g
Carbs: 58g
Fat: 34g
Ingredients
- 225g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 2 tsp smoked paprika
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 tbsp red pesto (Rapeseed Oil, Tomato Puree, Diced Tomatoes, Water, Salt (Anti caking agent), Olive Oil, Spirit Vinegar, Garlic, Paprika Flakes, Red chillies, Ground Cumin, Ground Coriander, Rubbed Parsley, Rubbed Oregano, Ground black pepper, Smoked Paprika, Rose Petals, Citric Acid, Ground Caraway seed, Ground White Pepper)
- 1 onion
- 2 garlic clove
- 100g seasonal mixed tomatoes
- 1 handful of fresh flat-leaf parsley
- 80g brown rice (brown rice (100%))
- 2 tsp dried oregano (Dried Rubbed Oregano 100%.)
- 2 pepper
Nutritional Information
Calories: 602
Protein: 24g
Carbs: 50g
Fat: 34g
Smoked Tofu, Spanish-style Rice & Roasted Peppers
Smoky Spanish flavours, served up Mindful Chef-style. Start by baking protein-rich tofu in red pesto, until deliciously crisp. Then, fan the golden tofu over a bed of Iberian rice, brightened by smoky paprika, juicy red peppers and a sprinkling of fresh herbs.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a kettle. Dissolve the stock cube in a large saucepan filled with boiling water on a high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Thinly slice the peppers. Place them on one side of a lined baking tray. Toss with 1⁄2 tbsp oil, half the oregano, a pinch of sea salt and black pepper. Bake for 10 mins.
- Meanwhile, finely dice the onion. Finely chop or crush the garlic. Finely chop the parsley. Roughly dice the tomatoes. In a small bowl, combine the pesto with 1 tbsp olive oil.
- Drain the tofu and pat dry with paper towel, then cut into 1⁄2cm slices. Remove the peppers from the oven, add the tofu to the other side of the baking tray and coat it with the pesto oil. Bake for a further 10-15 mins, until the tofu is golden and the peppers are soft.
- Meanwhile, heat a large frying pan with 1⁄2 tbsp oil on a medium heat. Add the onion and cook for 5 mins, until softening. Add the garlic, paprika, remaining oregano and tomatoes, and cook for a further 5 mins. Then, add the cooked rice and half the parsley. Mix well and cook for another 2-3 mins, until the rice is piping hot. Season with sea salt and black pepper to taste.
- Serve the Spanish rice topped with the roasted peppers. Layer the tofu on top. Sprinkle with the remaining parsley.
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