Tofu Sofritas Burrito Bowls

Ingredients

• 400 g firm tofu
• 2 tbsp chipotle paste
• 400 g tinned chopped tomatoes
• 1 white onion
• 3 garlic cloves
• 1 tsp dried oregano
• 300 g basmati rice
• 400 g tinned pinto beans
• 1 lime
• 2 tbsp sunflower oil

Method

1. 1

   Press the tofu in kitchen paper for 10 minutes to remove excess moisture, then crumble it roughly with your hands into small chunks.

2. 2

   Heat the oil in a large frying pan over a high heat. Fry the crumbled tofu for 8 minutes until golden and slightly crispy. Remove and set aside.

3. 3

   In the same pan, fry the finely diced onion for 5 minutes, then add the crushed garlic, chipotle paste, dried oregano and chopped tomatoes. Simmer for 10 minutes.

4. 4

   Return the tofu to the pan, stir to combine and cook for a further 5 minutes until the sauce is thick and coating the tofu.

5. 5

   Cook the basmati rice and warm the pinto beans. Serve the sofritas tofu over rice and beans with a squeeze of lime.