One Pan Black Bean, Tofu and Rainbow Rice Bake

An intensely savoury base of black beans and tofu, vegetable-studded rice with a melting cottage and cheddar cheese topping. This layered vegetarian bake is one for the whole family. With 35g of protein per serving, it's just what you want at the end of a long day.

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Prep time
20 minutes
Cook time
30 minutes
FREEZER FRIENDLY
Yes
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

585kcal
Calories
36g
Protein
29g
Total Fat
50g
Carbs
13g
Fibre
9g
Sugars
603mg
Calcium
46%
 
7mg
Iron
38%
 
171mg
Magnesium
41%
 
613mg
Phosporus
49%
 
941mg
Potassium
20%
 
423mg
Sodium
18%
 
10mg
Zinc
93%
 
1mg
Copper
60%
 
3mg
Vitamin B1
209%
 
1mg
Vitamin B2
112%
 
24mg
Vitamin B3
152%
 
2mg
Vitamin B6
132%
 
362mcg
Vitamin B9
90%
 
321mcg
Vitamin A
36%
 
3mcg
Vitamin B12
124%
 
71mg
Vitamin C
79%
 
0mcg
Vitamin D
0%
 
4mg
Vitamin E
30%
 
96mcg
Vitamin K
80%
 
Calories: 585kcal; Protein: 36g; Total Fat: 29g; Carbs: 50g; Fibre: 13g; Sugars: 9g; Calcium: 603mg (46%); Iron: 7mg (38%); Magnesium: 171mg (41%); Phosporus: 613mg (49%); Potassium: 941mg (20%); Sodium: 423mg (18%); Zinc: 10mg (93%); Copper: 1mg (60%); Vitamin B1: 3mg (209%); Vitamin B2: 1mg (112%); Vitamin B3: 24mg (152%); Vitamin B6: 2mg (132%); Vitamin B9: 362mcg (90%); Vitamin A: 321mcg (36%); Vitamin B12: 3mcg (124%); Vitamin C: 71mg (79%); Vitamin D: 0mcg (0%); Vitamin E: 4mg (30%); Vitamin K: 96mcg (80%)
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Notes

Freezing Instructions: Assemble the pie and freeze unbaked. Remove from the freezer the day before you want to bake it. Defrost in the refrigerator, then let it sit out on the counter for 30 minutes to lose fridge chill before baking as per the instructions. (It might need an extra 5-10 minutes in the oven).

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