Mexican Tofu with Homemade Salsa & Coriander Rice

Nutrition per serving

Calories 632 kcal
Protein 20.1 g
Carbs 86.2 g
Fats 25.4 g
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Login Green Onions/Spring Onions or Scallions (including tops and bulb)
Login Garlic
Login Sweet Smoked Paprika
Login Fennel Seed
Login Chopped Tomatoes (canned)
Login Peppers, Jalapeno
Login Avocado
Login Lime
Login Plain soy yogurt
Login Fresh Coriander
Login Olive Oil
Login Olive Oil
Login Brown Rice (medium-grain)
Login Extra Firm Tofu


  1. Chop the spring onion into ½ cm rounds, then separate the white part from the green.
  2. Drain the tofu and press out moisture using paper towels. Cut into bite-size slices.
  3. Peel/finely dice the garlic.
  4. Chop a tsp of the jalapeños.
  5. Chop the coriander.


Cooking Instructions

  1. Rinse the rice in a sieve under cold running water for 30 seconds.  Add to a medium pot of lightly salted boiling water and cook for about 15-20 minutes until tender. Add more water if needed. Drain, return to pot and cover with a cloth until serving.
  2. In a non-stick pan, heat a tsp of olive oil over medium heat. Add the tofu with the fennel seeds, smoked paprika and stir-fry continuously stirring for 5-8 minutes.
  3. In another pan, heat ½ a tbsp of olive oil over medium-low heat. Add the white part of the spring onion with the garlic, onion and cook for a few minutes before adding the tomatoes, jalapeños with a pinch of salt and pepper. Stir, then bring the mixture to a gentle boil and simmer into a thick sauce.
  4. Meanwhile, in a bowl, add a quarter of an avocado and mash with the back of a fork before adding a pinch of lime zest, the soy yogurt, ½ a tsp of lime juice and mix until smooth.
  5. Stir the chopped coriander, green part of the spring onion into the cooked rice.
  6. Serve the rice with the tofu, salsa on the side and the avocado drizzled over the top.


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