Vegan Protein Burrito Bowls

Ingredients

• 450 gextra-firm tofu, extra-firm, crumbled
• 345 gcanned black beans, low sodium, drained and rinsed
• 150 gfrozen corn kernels
• 200 gdry brown rice, dry
• 3 tspchili powder
• 2 tspground cumin
• 1¼ tspsmoked paprika
• 2½ tsplow-sodium soy sauce
• 3 tspcanola or avocado oil
• 200 gsalsa
• 1avocado
• 120 gromaine lettuce, chopped
• 1¼ tbsplime juice
• 6 gfresh cilantro

Method

1. Rinse the brown rice and cook it in 500 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 30 minutes and rest 10 minutes.

   30 min timer

2. Press the tofu for 10 minutes, then crumble it into small pieces.

3. Heat the oil in a large non-stick skillet over medium-high heat.

4. Add the tofu and cook, stirring every couple of minutes, until golden and slightly crisp, about 8 minutes. Add the chili powder, cumin, smoked paprika, soy sauce and 2 tbsp of water and stir for 2 minutes.

   10 min timer

5. Warm the black beans and corn in a small pan over medium heat for 3 to 4 minutes.

   4 min timer

6. Build the bowls with rice, tofu, beans and corn, and finish with salsa, avocado, lettuce, lime juice and cilantro.

Storing and reheating

Keeps 4 days; add avocado fresh.