Smoked Tofu Chipotle Burrito Bowl With Black Beans, Avocado, Charred Corn & Crispy Tortillas

Method

1. Preheat your oven to 220°C / 200°C fan and take out a saucepan, frying pan and large roasting tray.
2. Wash the basmati rice , then add to your saucepan along with twice its volume of water. Place over a medium-high heat and bring to the boil. Reduce the heat to low, cover with a lid, and cook until fluffy, about 8 minutes.
3. Tear the tofu in half, then half again, and so on until you have around 16 bite-sized pieces. Cut the corn tortillas into quarters. Add the tofu to your roasting tray, drizzle with olive oil and season well with salt and pepper. Roast for 10 minutes, then toss it in ¾ of the chipotle sauce . After 10 minutes, add the tortilla quarters to the other side of your roasting tray, and add a drizzle of olive oil, salt and pepper. Roast both for a further 10 minutes, turning the tortilla chips half way. Tortillas can cook quite quickly depending how powerful your oven is, so remove them sooner if they are already crispy.
4. Place your frying pan over a high heat and add a little more oil. Drain the tin of sweetcorn and add it to the hot pan. Cook until the corn starts to char, about 4–5 minutes. Season with salt and pepper, then remove from the pan into a bowl and cover to keep warm. Reduce the heat to medium, then add the drained black beans to your frying pan, along with the remaining ¼ of the chipotle sauce . Gently warm for 3-4 minutes and season to taste with salt and pepper. Remove from the heat and cover to keep warm.
5. In the meantime peel, halve and de-stone the avocado . You can either thinly slice each half or turn it into a quick guacamole, by adding the lime, salt, pepper and a little olive oil.
6. To serve, divide the basmati rice between serving bowls and top with the s moky chipotle tofu , black beans , charred sweetcorn and avocado. Finish with a drizzle of lime crema and enjoy!

Highlighted = a make-ahead base; that's where it goes in.