Vegan Tex-mex Rice Bowl

• total time: 27 minutes

Ingredients

For the smoky tofu:

400g firm tofu (pressed, sliced)

1 tbsp vegetable oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 tbsp soy sauce

For the rice:

200g long grain rice

400ml vegetable stock

1 tsp cumin

1 tsp smoked paprika

For the toppings:

200g black beans (drained)

200g sweetcorn

4 tbsp salsa

4 tbsp guacamole

Pickled jalapeños

4 tbsp vegan sour cream

1 small bunch coriander (chopped)

4 tortilla wraps

Directions

Toss tofu in soy sauce, paprika, garlic, and onion powder. Let sit 10 mins.

Heat oil in pan, fry tofu 3-4 mins per side until golden and slightly crisp.

Cook rice with stock, cumin, and paprika for 12-15 mins until fluffy.

Char corn in a dry pan until lightly browned. Warm black beans and tortillas.

Assemble bowls with rice, tofu, beans, corn, salsa, guacamole, jalapeños, and sour cream. Garnish with coriander.