Chilli and Lime Roasted Tofu with Mango Slaw Bowls

Ingredients

• 400 g extra-firm tofu
• 1 ripe mango
• 300 g red cabbage
• 3 lime
• 1 red chilli
• 300 g brown rice
• 2 tbsp soy sauce
• 1 tbsp agave syrup
• 2 tbsp vegetable oil
• 20 g fresh coriander

Method

1. 1

   Preheat the oven to 200°C (fan 180°C). Press and cube the tofu. Mix together the soy sauce, agave syrup, finely sliced chilli, and juice of one lime to make a marinade.

2. 2

   Toss the tofu in the marinade and spread on a lined baking tray. Roast for 25–30 minutes, tossing halfway, until caramelised and chewy.

3. 3

   Cook the brown rice according to packet instructions.

4. 4

   Meanwhile, finely shred the red cabbage and dice the mango. Toss together with the juice of two limes, a pinch of salt, and half the coriander to make the slaw.

5. 5

   Divide the brown rice between bowls, top with the chilli-lime tofu and mango slaw. Scatter over the remaining coriander and serve.