Mexican chipotle stir-fry salad

with black beans, corn, brown rice and tofu

The typical Mexican flavours and colours are combined with exquisite pieces of tofu marinated in chilli, coriander, garlic and tomato paste and accompanied by sautéed red onion and Italian pepper.

Nice and quick!
Vegan

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

wheat, soya, gluten

Ingredients

Cooked black beans

Brown rice

Italian pepper

Red onion

Cooked corn

Butterhead lettue

Tofu

Mexican sauce premix

Fresh coriander

Dried chilli

Garlic

Lime

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2406
575
15
3
92
8
17
24
0
337

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Cook the brown rice in plenty of boiling water for 15-20 minutes. Optionally add salt to the water. Drain the water and set the rice aside.

Cut the tofu into small cubes. Mince the garlic and 1/4 of the chilli. Roughly chop the coriander. Heat 2 tablespoons of olive oil in a frying pan and brown the tofu over high heat for 4 minutes. Crush it so it falls apart. Add the Mexican sauce premix, the garlic, coriander and the chilli. Cook everything while stirring for 3 minutes until it's completely milled.

Wash the vegetables. Cut the pepper into thick strips and then into squares. Peel the onion, cut it first in half and then into thin strips. Chop the lettuce leaves and mix it with the red onion. Shell the corn and mix it with the beans, the juice of 1/2 a lime and season to taste.

Heat 1 tablespoon of olive oil in a pan and sauté the pepper for 2 minutes until it slightly takes colour. Mix half of it with the tofu mixture and season to taste.