Chipotle Tofu Rice & Beans

• Jasmine Rice(250 g)
• Tofu(400 g)
• Black Beans(400 g)
• Corn(200 g)
• Avocado(1)
• Red Onion(1)
• Garlic(2 cloves)
• Lime(2)
• Coriander(15 g)optional
• Salsa(8 tbsp)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Chipotle in Adobo(1 tbsp)
• Cumin(1 tsp)
• Smoked paprika(1 tsp)
• Dried Oregano(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)

Method

1. 1

   Rinse {Jasmine Rice}. Finely chop {Red Onion}, mince {Garlic}, roughly chop {Fresh cilantro}, cut {Tofu} into bite-size pieces, and cut {Lime} into wedges.

   ~10 min

2. 2

   Add {Jasmine Rice} to a saucepan with 500ml water and half of the {Salt}. Bring to a boil, cover, and cook on low for 12 minutes until tender.

   ~12 min

3. 3

   Meanwhile, heat {Olive oil} in a large frying pan. Cook {Tofu} with {Cumin}, {Smoked paprika}, {Oregano}, remaining {Salt}, and {Black pepper} for 5 minutes, stirring, until lightly golden.

   ~5 min

4. 4

   Add {Red Onion}, {Garlic}, {Tomato paste}, and {Chipotle in Adobo}. Cook for 2 minutes, then stir in {Black Beans}, {Corn}, and 2 tbsp juice from {Lime}. Cook for 4 minutes until hot and glossy.

   ~6 min

5. 5

   Fluff the rice and divide between bowls. Top with the tofu and bean mixture, sliced {Avocado}, {Salsa}, remaining {Lime} wedges, and {Fresh cilantro}.

   ~0 min