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Tofu with spanish rice and bean shown in a skillet and on a white plate

Tofu with Spanish Rice and Beans

Tofu with Beans and Rice is a protein packed meal and a classic combination. 
Course Dinner
Cuisine Mexican
Keyword beans and rice
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 370kcal
Author Cindy Gordon


  • 1 package of extra firm tofu cubed
  • 1 onion diced
  • 1 bell pepper diced (you pick the color)
  • 3 cups of cooked rice you pick your favorite kind of rice
  • 1.5 cups of tomatoes I prefer fresh romas
  • 1.5 cups of kidney beans
  • 1/2 cup of peas
  • 1 t cumin
  • 1 t smoked paprika more or less to taste
  • 1/2 t chili powder more or less to taste


  • In a hot skillet saute the cubed tofu until its brown. Set aside.
  • Saute onion then add bell pepper.
  • When onion and pepper are soft stir in remaining ingredients (except cooked tofu). Cook for 10-15 minutes. If your mixture becomes dry, try adding a bit of water.
  • Add your cooked tofu and serve.


If you happen to have some leftover, just store it in an airtight container and keep it in the fridge. We usually like to eat up leftovers within the next 48 hours, if at all possible. And once you're ready to eat it, you just need to get it out of the fridge and warm it up slowly in a skillet on the stove or zap it for a few seconds in the microwave. 


Calories: 370kcal | Carbohydrates: 60g | Protein: 20g | Fat: 5g | Sodium: 19mg | Potassium: 608mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1880IU | Vitamin C: 55.7mg | Calcium: 175mg | Iron: 4.5mg