Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Peel and chop the onion and garlic. Rinse and drain the kidneybeans and sweetcorn 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.
2 Fry tofu
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 to a plate and set aside.
3 Boil rice
Meanwhile, rinse the rice. Add the rice, measuredwater 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.
Return the pan to the heat with a drizzle of oil. Fry the onion for 5 min. Add the garlic, coriandercuminpowder, a pinch of chipotle(spicy!), the smokedpaprika and tomatopaste. Cook for 1 min. Add the chocolate, oregano, choppedtomatoes, measuredwater, stockcube, sugar, drained beans, corn, salt and pepper. Simmer for 10 min. Add a splash of water, if needed.
5 Prep garnishes
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 redchilli.
Return the tofu to the pan and give everything a good mix up. Serve the chili contofu over the rice, with the avocado to the side. Garnish with the freshcoriander leaves and sliced chilli(spicy!).
Tip!Not following a vegan diet? Add sour cream and grated cheddar cheese!