Smoked tofu, Spanish rice & roasted peppers

Sultry Spanish vibes, served up Mindful Chef-style. We bake protein-packing tofu in a rich red pesto until lightly golden, then fan it over a bed of Iberian-style rice, brightened with smoky paprika and juicy peppers. Calories: 572 Protein: 22g Carbs: 58g Fat: 29g

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180C / fan 160C / gas mark 4. Boil a kettle. Dissolve the stock cube in 400ml boiling water. Rinse the rice, then place in a saucepan with the stock and a pinch of sea salt. Simmer for 20-25 mins, then drain.

Step 2

Thinly slice the peppers. Place on one side of a baking tray, then toss with 1⁄2 tbsp oil, half the oregano, sea salt and black pepper. Bake for 10 mins.

Step 3

Meanwhile, finely dice the onion. Finely chop the garlic. Finely chop the parsley. Roughly dice the tomatoes.

Step 4

In a bowl, mix together the pesto with 1 tbsp olive oil. Drain the tofu and pat dry with paper towel, then cut into 1⁄2cm slices. Remove the peppers from the oven and place the tofu alongside. Drizzle the pesto over the tofu. Bake for a further 10-15 mins, until the tofu is turning golden.

Step 5

Meanwhile, heat a large frying pan with 1⁄2 tbsp oil on a medium heat. Cook the onion for 5 mins, then add the garlic, paprika and remaining oregano, and cook for 2 mins. Add the tomatoes and cook for a further 3 mins. When the rice is cooked, add to the pan with half the parsley. Mix well and cook for a further 2 mins, making sure the rice is piping hot. Season with sea salt and black pepper.

Step 6

Serve the rice topped with the roasted peppers. Layer over the pesto tofu; sprinkle with the remaining parsley.