Tofu Sofritas with Tomatillo and Feta

Steps

1. Cook rice Combine rice, water and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep veggies Thinly slice onion, dice courgette 0.5cm and crumble tofu into small pieces.
3. Cook veggies Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion for 2-3 minutes, until softened. Add garlic, Mexican rub, salt and tofu. Cook for about 3 minutes, breaking up tofu with a wooden spoon as it cooks, until fragrant.
4. Add tomato paste, sugar and smoked chipotle adobo. Cook for 1 minute, until fragrant. Add chopped tomatoes, courgette and stock. Bring to a simmer and cook for about 5 minutes, until thickened. Stir through baby kale and season to taste.
5. Prep to serve ingredients While tofu sofritas simmer, crumble feta cheese and cut lime into wedges.
6. To serve Place ¾ cup of cooked rice into each bowl, spoon over tofu sofritas and drizzle with tomatillo sauce. Sprinkle with feta cheese and coriander. Serve a lime wedge on the side.