Vegetarian Burrito Bowl
- 280 g Tofu
- 2½ cup Cooked Brown Rice
- ⅔ medium Avocado
- 1 medium Tomato
- 2 medium Cucumber
- ½ medium Iceberg Lettuce
- ½ medium Red Onion
- ½ whole Lemon
- 4 tbsp Tomato Salsa
- 2 tbsp Chives
Cook the rice as per packet instructions.
Chop the tofu into bite size squares.
Spray some olive oil in a frypan and place over a medium heat.
Add the tofu and cook for 6-7 minutes, until golden.
Remove from the heat then add the tomato salsa and coat the tofu.
Dice the tomato, cucumber, iceberg lettuce, red onion and chives.
In a small bowl, mash the avocado and add lemon juice, chopped red onion and diced tomato. Mix well.
Place the tofu over the cooked brown rice and serve with crispy iceberg lettuce, cucumber, and guacamole. Top with finely diced chives, and enjoy!
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