Breakfast burrito bowl with smoked tofu, corn and beans

Ingredients

For 1 serving

• Brown rice35 g
• Smoked tofu100 g
• Cooked red kidney beans60 g
• Canned sweetcorn40 g
• Salsa50 g
• Romaine lettuce30 g
• Lime juice1 teaspoon
• Sunflower oil1 teaspoon
• Paprikato taste
• Saltto taste

Contains: soy,

Method

1. Use cooked brown rice, or boil it the evening before in plenty of salted water for 30 minutes, until tender, and keep it in the fridge; warm it briefly before serving.
2. Cut the smoked tofu into cubes of about 1.5 cm; rinse and drain the kidney beans and sweetcorn; wash the romaine lettuce and shred it.
3. Heat the sunflower oil in a frying pan over medium-high heat and fry the tofu with a pinch of paprika for 4 minutes, turning, until golden on all sides; push it to one side.
4. In the same pan warm the beans and sweetcorn for 2 minutes, stirring, until hot.
5. Build the bowl with lettuce, rice, tofu, beans and sweetcorn, add the Mexican salsa and finish with the lime juice.