Marinated Tofu Bowl with Pico de Gallo

Ingredientes

1. 1

   Cut the tofu into 2cm chunks. Set a non-stick frying pan over medium-high heat with 5 tbsp oil. When it is hot, add the tofu and cook until golden on all sides, 5 to 7 minutes. Move it to a bowl with the zest of half a lemon and plenty of cracked black pepper, and set aside.

2. 2

   Blend the parsley with 80ml olive oil until smooth. Pour a third of it over the tofu and stir to coat. Season what is left with salt, pepper and lemon juice — that becomes the dressing.

3. 3

   Finely dice the red onion. Drain and thinly slice the roasted peppers, and drain and rinse the black beans. Set 2 tbsp of the onion aside in a small bowl, and tip the rest into a large bowl with the peppers, beans and lentils.

4. 4

   Dice the tomatoes, mince the jalapeños and finely chop the coriander. Add them to the small bowl of onion and season with salt, pepper, lemon juice and 2 tbsp olive oil — this is the pico de gallo.

5. 5

   Heat the brown rice according to the packet, then stir it through the bean and pepper mixture.

6. 6

   Divide between bowls, top with the marinated tofu, spoon over the parsley dressing and the pico de gallo, and finish with the pumpkin seeds.