Ingredients:
1 Cup Brown Rice (Cooked)
2 Cups Kidney Beans ( Soaked overnight and pressure cooked)
You can use canned Black or red kidney ban
8-10 Tofu –cubed (big chunks)
1 ripe avocado – Halved, deseeded and cut in cubed
1 cup diced capsicums (Red,Green and Yellow)
3 Tbsp. cooking oil ( I use Waga waga –Olive- Rapeseed mix oil)
1 Onion –Chopped
1 Tbsp. Garlic –Chopped
2 Tbsp. Roasted Cumin
¼ Tbsp. lime zest
1 Tbsp. Lime juice
1 Tbsp. – Paprika Powder (I use sprig gourmet’s Paprika powder)
¼ Cup Chopped Coriander
1 Tbsp. Salsa sauce
½ Tbsp. Red Chili- Green chili –chopped/sliced
½ Tbsp. chopped jalapeno chili (canned) or fresh
Method:
Heat 1 Tbsp. oil in a frying pan on medium to high heat, add chopped onion, stir for few minutes, add ½ Tbsp. garlic , saute for a minute then add ¼ Tbsp. of roasted cumin. Add kidney beans and saute for 2-3 minutes. Add lime zest, juice and salt to taste. Saute for few minutes. Beans are done. Keep aside. In the meantime, marinate tofu cubes with very little oil, ¼ Tbsp. Paprika , ¼ Tbsp. roasted cumin and salt to taste. Keep aside for 10-15 minutes. Take the grilling pan, put marinated tofu, and drizzle some oil grill the tofu cubes on all the sides. The entire grilling process should not take more than 5 minutes
Now take another pan, heat remaining oil and splutter remaining oil , remaining garlic and roasted cumin . Saute for a while then add capsicums and saute on high heat for 2 minutes. At this point add cooked brown rice, season it well with paprika , salt and salsa sauce. Add 1/8 cups of chopped coriander. Saute for 1 more minute , your rice is done.
Assemble the dish in a serving bowl with beans mixture, rice and top with Tofu cubes and avocado cubes. Garnish with remaining coriander, jalapeno, lemon wedge and sliced chilies. Just before the serving drizzle lime juice.
