Chilli con Tofu

Peel and chop the onion and garlic. Rinse and drain the kidney beans and sweet corn in a colander. Drain the tofu and squeeze it to remove any excess liquid. Place it in a bowl and gently break it up with a fork. Season with salt.

Heat a large pan over a medium-high heat with a drizzle of oil. Once hot, add the tofu and fry for 5-6 min until crisp. Allow the tofu to catch and caramelise slightly before stirring or moving it around. Finally transfer it to a plate and set aside.

Meanwhile, rinse the rice. Add the rice, measured water and a pinch of salt to a pan with a lid and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Remove the pan from heat and keep covered until serving.

Meanwhile, return the empty tofu pan to the heat with a drizzle of oil. Fry the onion for 5 min. Add the garlic, coriander cumin powder, a pinch of chipotle (spicy!), the smoked paprika and tomato paste. Cook for 1 min. Add the chocolate, oregano, chopped tomatoes, measured water, stock cube, sugar, drained beans, corn, salt and pepper. Simmer for 10 min. Add a splash of water if needed.

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it in a bowl. Squeeze the lime juice into the bowl. Season with salt and mash with a fork until smooth. Finely slice the red chilli.

Return the tofu to the pan and give everything a good mix up. Serve the chili con tofu over the rice, with the avocado to the side. Garnish with the fresh coriander leaves and sliced chilli (spicy!).