Speedy Mexican Tofu Rice Bowl with Avo Salad

Serving size

1 person 2 people 4 people

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))

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	128Kcal	631Kcal
	535kJ	2640kJ
Fat	7.9g	39g
of which saturates	1.5g	7.6g
Carbohydrates	8g	38g
of which sugars	0.9g	4.3g
Protein	5.9g	29g
Salt	0.03g	0.14g
Fibre	2.5g	12g

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)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	132Kcal	679Kcal
	553kJ	2839kJ
Fat	8.6g	44g
of which saturates	1.6g	8.3g
Carbohydrates	7g	38g
of which sugars	0.9g	4.7g
Protein	5.8g	30g
Salt	0.03g	0.14g
Fibre	2.4g	12g

Back

Vegan Ready in 20 1/3 daily fibre 6 plants

Speedy Mexican Tofu Rice Bowl with Avo Salad

Prep time: 15 mins

Total time: 15 mins

Cuisine: Mexican

Food group: Vegan

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.

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.

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.