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


Ingredients

Method

1

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.

2

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.

3

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.

4

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.

5

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.

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