Sticky Chipotle Tofu Burrito Bowls

Cook the sticky chipotle tofu

• Preheat the oven to 210C fan/190C.
• Drain the tofu and pat dry with kitchen paper, then cut into bite-sized cubes. Toss in a bowl with the cornflour, and a pinch of salt, until evenly coated.
• Add the tofu to a baking tray and drizzle generously with your preferred cooking oil. Cook the tofu for 15 minutes.
• Meanwhile, in a small bowl mix together the chipotle paste, sweet chilli sauce and rice vinegar.
• Remove the tofu tray from the oven then pour over the glaze and toss well to coat. Pop the tray back in the oven for another 5 minutes until the tofu is glazed and sticky.
• Alternatively you can pan fry or air fry the tofu.

Prep the other bowl components

• Thinly slice the bell peppers, drain the sweetcorn, slice the avocado, and cut the limes in wedges.

Cook the rice

• Cook the Veetee Long Grain Rice in the microwave according to the packet instructions, usually 2 minutes. Once cooked, fluff it up with a fork.

Plate Up

• Divide the rice between bowls, then top with all the bowl components - tofu, mixed leaf salad, bell peppers, sweetcorn and avocado.
• Finish with the lime wedges, then it’s time to tuck in!