Smoky Tofu Fajita Bowl with Avocado & Coriander

Steps

1. Preheat oven to 230°C (or 210°C fan bake).Bring a medium pot of unsalted water to the boil (see tip).
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Add corn for final 3 minutes of cook time. Drain well through a sieve, return to pot and toss through baby spinach. Season to taste with salt.
3. Tear tofu into chunks roughly 2cm and toss on a lined oven tray with smoky Mexican spices and oil. Season with salt and roast on upper-oven rack for 15-20 minutes, until golden.
4. Thinly slice capsicum and onion. Heat oil in a large fry-pan on high heat. Add capsicum, onion and a pinch of salt and cook for about 5 minutes, tossing often, until tender and lightly charred.
5. In a small bowl, combine vegan sour cream and chipotle sauce together with a pinch of salt.
6. Dice avocado 1cm, cut lemon into wedges and pick coriander leaves. Set aside to serve.
7. Rice, veggies and tofu in bowls topped with avocado, chipotle sour cream and coriander. Serve lemon wedges on the side for squeezing.