Taco bowls
Ingredients
- ½ red onion, finely sliced
- Juice of one lime
- Pinch of fine sea salt
- 2 tablespoon olive oil
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 block tofu
- 2 tbsp dark soy sauce
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp chilli powder
- ½ tsp ground coriander
- 1 tbsp tomato purée
- 1 tbsp vegan beef stock powder
- 240ml water
- 1 avocado, sliced
- 4 tbsp jalapeños
- 160g cooked sweetcorn
- Fresh coriander
Steps
- Place red onion in a bowl with lime juice and salt. Mix well then seal and refrigerate for at least 4 hours.
- Drain and press the tofu. Once done pat dry with a towel then grate.
- Place a frying pan over medium heat. Add the olive oil. Once hot add the onion and garlic and cook until softened.
- Add the tofu, soy sauce, spices, stock powder and tomato purée. Cook low and slow until browned.
- Add the water and reduce heat to a simmer. Cook, stirring occasionally until it has reduced.
- To assemble divide the Mexican rice between four bowls.
- Top each bowl with tofu, pico de gallo, pickled onions, avocado, jalapeños, sweetcorn and coriander.