Tofu Skewers with Mexican Rice and Roasted Sweet Potato

Servings: Serves: 2

Nutritional Information:

Per serving (781g)

Calories 1117, Fat 35g, Saturates 5.1g, Carbohydrate 163g, Sugars 12g, Fibre 37g, Protein 55g, Salt 2.4g




Preheat the oven to 200°C/400°F/Gas 6.
Put the sweet potato into a roasting tray with the olive oil and roast for 25-30 minutes until cooked.


For the tofu skewers, mix the cayenne pepper, oregano, cumin, garlic salt, onion granules, smoked paprika, agave, tomato puree and water together in a bowl to make a marinade. Then, mix the tofu into the marinade and ensure each piece is coated well.


Put 4 pieces of tofu and 3 pieces of pepper onto each of the 4 skewers, then place in the oven to bake for 15-20 minutes.


For the rice, add the brown rice, vegetable stock, tomato purée, cayenne pepper and ground cumin into a saucepan and bring to the boil for 20 minutes, until the rice is cooked and the liquid is fully absorbed. Then stir in the black beans.


To serve, split the rice between two bowls, top each one with two skewers, half of the sweet potato, half the avocado, chopped coriander, spring onions and a lime wedge.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased