Vegan burrito bowl with tofu sofritas and lime rice

Ingredients

For 1 serving

• Tofu150 g
• Basmati rice55 g
• Cooked black beans80 g
• Bell peppers80 g
• Onion40 g
• Tomato paste15 g
• Chili powder1 teaspoon
• Cumin1 teaspoon
• Salsa50 g
• Romaine lettuce40 g
• Lime juice15 ml
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

In season: June – September

Method

1. Rinse the basmati rice and cook it in salted boiling water for 10–12 minutes, until tender; drain and dress it with the lime juice.
2. Meanwhile press the tofu with kitchen paper to remove the water and crumble it with your fingers. Chop the onion and cut the peppers into strips.
3. Heat most of the oil in a frying pan over medium-high heat and brown the tofu for 6–8 minutes, stirring little, until golden. Add the onion, tomato purée, chilli powder and cumin, stir for 1 minute, then pour in half a glass of water, salt and cook for 5 minutes, until the sauce coats the tofu.
4. In another pan sauté the peppers in the remaining oil over high heat for 5 minutes, until tender and a little charred; salt them. Warm the drained black beans with a splash of water.
5. Shred the romaine and build the bowl with the rice, lettuce, beans, peppers, sofritas and salsa.