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.
Speedy Mexican Tofu Rice Bowl with Avo Salad
It’s super-quick to make, but still packed with flavour – think creamy avocado, garden-fresh spring onion and plump tomatoes. Protein-rich tofu, infused with Mexican spices. Plus a generous squeeze of lime and a pinch of chilli flakes to finish it off.
Ready in 20
1/3 daily fibre
6 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 2 spring onion
- 40g baby spinach
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- ½ tsp chilli flakes
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 avocado
- 110g baby tomatoes
- 1 unwaxed lime
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
Nutritional Information
Calories: 631
Protein: 29g
Carbs: 38g
Fat: 39g
Ingredients
- 2 spring onion
- 280g tofu (use half) (Soya) (Tofu (Water, Soya Beans, Nigari))
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 0.5 tsp chilli flakes (use half)
- 1 avocado (use half)
- 1 handful of fresh coriander (use half)
- 40g baby spinach (use half)
- 1 unwaxed lime (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
- 110g baby tomatoes (use half)
Nutritional Information
Calories: 679
Protein: 30g
Carbs: 38g
Fat: 44g
Speedy Mexican Tofu Rice Bowl with Avo Salad
It’s super-quick to make, but still packed with flavour – think creamy avocado, garden-fresh spring onion and plump tomatoes. Protein-rich tofu, infused with Mexican spices. Plus a generous squeeze of lime and a pinch of chilli flakes to finish it off.
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Cooking Instructions
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Place in a bowl and toss with the spice mix and a good pinch of sea salt.
- Heat a medium frying pan with 1/2 tsp oil on medium heat. Add the tofu and half the whole tomatoes and cook for 6-8 mins, until the tofu is golden and the tomatoes soften.
- Dice the avocado into 2cm chunks. Quarter the remaining tomatoes. Thinly slice the spring onions. Roughly chop the coriander. Place the avocado, tomatoes, half the spring onions and half the coriander in a bowl. Zest and quarter the lime. Add the zest, juice from 2 lime wedges, chilli flakes (to taste), 2 tsp olive oil, a pinch of sea salt and black pepper and mix.
- Add the rice, spinach and remaining spring onions to the tofu pan. Add a splash of water and break it up with a wooden spoon. Cook for 2-3 mins, until piping hot. Season with sea salt and black pepper.
- Serve the tofu and veggie rice in bowls and spoon the avocado and tomato over the top. Garnish with the remaining lime wedges.
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